Death by Chocolate Cupcakes.

Dark chocolate cupcakes topped with dark chocolate frosting. Chocolate lovers only!

My Favorite Chocolate Cupcakes with Dark Chocolate Frosting - chocolate lovers only! Recipe at

This recipe is dedicated to all of you chocoholics.

Pure, unadultered, inexplicable, out-of-this-world love for chocolate.

My Favorite Chocolate Cupcakes with Dark Chocolate Frosting - chocolate lovers only! Recipe at

I know many of you adore chocolate.   My most popular cake recipe is – chocolate!  My Triple Chocolate Layer Cake recipe is what inspired me to make these death by chocolate cupcakes.  Today’s cupcakes are a different recipe than that cake, but they are just as rich, fudgy, and decadent.

They are dark chocolate cupcakes with a thick dark chocolate frosting on top and sprinkled with chocolate chips. The cupcakes are not overly sweet – they are deep and intense. Pure chocolate. And a lot of it!

I have made about 7 batches of chocolate cupcakes so far this summer. I am not exaggerating!  Some batches ran over the sides and looked more like brown mushrooms, not cupcakes. Others did NOT taste like chocolate. Others were crunchy on top (eww!), dry, bland, and blah. Blah blah blah.  I have been searching and testing and testing (and testing some more!) to find that perfect chocolate cupcake recipe.  Finally, I took a few things I’ve learned from all my mistakes to come out with the best. I only give you the best of the best!

I’ve brought you chocolate cupcakes before on my website.  These chocolate cupcakes are loved by many of you!  And these chocolate cupcakes are quick, easy, and ultra moist. Both chocolate cupcake recipes are fantastic! However, I did not develop either of them on my own.

Death by Chocolate Cupcakes. Moist, rich, tender, and SO much fudgy flavor.

Today’s new recipe produces rich, moist, and flavorful cupcakes.  I use a mix of melted chocolate and cocoa powder to make these cupcakes ultra fudgy. I nearly double the amount of cocoa powder than previous recipes that I’ve tried this summer. 2 eggs, brown sugar, and buttermilk gives each bite a tender, moist texture.  They are the complete opposite of dry and bland!

Buttermilk is required for this recipe – the lactic acid present is what will allow the baking soda to react and leaven the cake.

Don’t have buttermilk?  You can make your own.  Measure 2 teaspoons of white vinegar or lemon juice in a measuring cup.  Then, add enough milk (1%, 2%, or whole) to the same measuring cup until it reaches 1/2 cup.  Stir it around and let sit for 5 minutes.  The homemade “buttermilk” will be somewhat curdled and ready to use in your recipe.

My Favorite Chocolate Cupcakes with Dark Chocolate Frosting - chocolate lovers only! Recipe at

My Favorite Chocolate Cupcakes with Dark Chocolate Frosting - chocolate lovers only! Recipe at

The batter for the cupcakes is very thick. I’m warning you now!  Very thick – almost like frosting or chocolate pudding.  Just taste it.  You KNOW you’ll have amazing cupcakes after you taste the batter. So deliciously fudgy.

The frosting I use for these cupcakes is one of my favorites.  It’s the same frosting recipe that I often use to frost my peanut butter cupcakes.  The wonderful thing about this frosting is that there is not that much butter in it.  It’s not a buttercream frosting. It’s pure, thick chocolate.  Like melted fudge, but thicker.  You all love it so much.

I could eat this dark chocolate frosting with a spoon and be happy for the rest of my life.

Death by Chocolate Cupcakes. Moist, rich, tender, and SO much fudgy flavor.

Ultra rich and creamy homemade Dark Chocolate Frosting

It’s ultra smooth and velvety.  One of the best frostings I’ve ever had.

I piped the frosting on with Wilton tip #12. I use this tip almost exclusively on my cupcakes, as well as the Wilton 1M. (See how I swirl frosting here.)

My Favorite Chocolate Cupcakes with Dark Chocolate Frosting - chocolate lovers only! Recipe at

I am in LOVE with these chocolate cupcakes. By far my favorite chocolate cupcake recipe.

I made a version of them for my cookbook – you will LOVE what I did with them. :)  Trust me, you have to try these chocolate cupcakes. Soft, moist, tender, intensely fudgy, chocoholic-heaven!  Everything about this recipe is perfection to me and I know you will adore each and every bite, too.

Chocoholics unite!



Death by Chocolate Cupcakes

Dark chocolate cupcakes topped with dark chocolate frosting. Chocolate lovers only!

Yield: 12 cupcakes


Dark Chocolate Cupcakes

  • 1/2 cup (1 stick or 115g) unsalted butter
  • 2 ounces semi-sweet baking chocolate
  • 1/2 cup (42g) unsweetened cocoa powder (not Dutch processed)
  • 3/4 cup (95g) all-purpose flour*
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs, at room temperature*
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) light brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) buttermilk*

Dark Chocolate Frosting

  • 2 and 3/4 cup (330g) confectioners' sugar
  • 2/3 cup (80g) unsweetened cocoa powder
  • 6 Tablespoons (90g) unsalted butter, softened to room temperature
  • 6 Tablespoons (95ml) heavy cream
  • 1 teaspoon vanilla extract
  • 1/3 cup (60g) semi-sweet chocolate chips for decoration, optional


For the cupcakes: Preheat the oven to 350F degrees. Line a 12-cup cupcake/muffin pan with cupcake liners. Set aside.

Melt the butter and chocolate together in the microwave. Microwave in 30 second increments, stirring between each time. You may also melt the butter and chocolate over low heat on the stovetop. Stir until smooth and set aside to slightly cool.

In a medium sized bowl, toss the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined. Set aside. In a large bowl, whisk the eggs, sugar, brown sugar, and vanilla together until smooth. Add the cooled butter/chocolate and whisk until smooth. Add half of the flour mixture, then half of the buttermilk. Repeat until everything is added. Stir until *just* combined; do not overmix. The batter will be very thick like pudding.

Divide the batter between 12 liners in your cupcake pan. Bake for 18 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

For the frosting: sift together the confectioners' sugar and cocoa powder to assure there are no lumps. Set aside. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes. Gradually add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla. Beat on low speed after each addition. Once all added, beat on high speed until creamy and combined for at least 2 minutes. Add a pinch of salt if frosting is too sweet.

Frost cooled cupcakes and top with chocolate chips as desired. Cupcakes stay fresh at room temperature in an airtight container for up to 4 days.  Store covered in the refrigerator is desired for up to 1 week.

*Using cake flour instead of all-purpose flour is OK. I find the cupcakes to be slightly softer using cake flour.

*Room temperature eggs are required for this recipe. To bring eggs to room temperature quickly, put them in a glass of warm water for 5-10 minutes.

*Buttermilk is required for this recipe. If you do not have buttermilk, make your own by mixing 2 teaspoons white vinegar or lemon juice with 1/2 cup milk. Stir and let sit for 5 minutes.

*Try my Milk Chocolate Frosting if you're not a fan of dark chocolate.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


If you’re a chocolate lover, you need to try these recipes next!


Triple Chocolate Layer Cake

Triple Chocolate Layer Cake


1 XXL Death by Chocolate Cookie (recipe for ONE large cookie)

1 XXL Death by Chocolate Cookie


Skinny Chocolate Peanut Butter Swirl Cupcakes

Skinny Peanut Butter Swirl Chocolate Cupcakes





398 Responses to “Death by Chocolate Cupcakes.”

  1. #
    Michelleposted June 26, 2014 at 8:34 pm

    HI Sally, I made these today. I love the flavor but the cupcakes were so crumbly they were really falling apart.. do you have any suggestions ? I want to make these for my son’s birthday and I could only envision 20 six-year olds with crumbs everywhere.


    • Sallyreplied on June 28th, 2014 at 1:28 pm

      Hey Michelle! So sorry these cupcakes were so crumbly. Perhaps try mixing a little less (avoid overmixing whenever you can) – and maybe leaving out 1 or 2 Tablespoons of flour. You may also try using cake flour (same amount as called for) instead. Here is another chocolate cupcake recipe you could try as well. They are a little less intensely chocolate flavored.


      • Margaretreplied on August 31st, 2014 at 3:28 pm

        I agree, the flavour was very good! I followed this recipe to the letter and they were very dry and crumbly. the reason why I chose this recipe is because I didn’t have any oil or applesauce. I think this recipe needs a little more liquid.

  2. #
    Hayleyposted July 6, 2014 at 9:55 am

    Do you think the pumpkin cream cheese frosting would be good on these too?


    • Sallyreplied on July 6th, 2014 at 2:45 pm



  3. #
    Bloga Mommaposted July 7, 2014 at 2:15 pm

    Ooh! These look AMAZING! I’ll have to try this recipe soon. I’m drooling just looking at the pics!!! I made some chocolate cupcakes with vanilla buttercream frosting


  4. #
    Nikki C.posted July 8, 2014 at 3:01 pm

    I have a baby shower I am cohosting and was wondering if I could use semisweet chips because I don’t know if I can get to the store in time. I always have chocolate chips on hand for fudge.


  5. #
    lucindaposted July 11, 2014 at 2:40 am

    Just have these in the oven – Made a double batch. The batter tasted like chocolate mousse, I could have just eaten that. They smell so amazing, only a couple minutes left. Cannot wait to try them!

    Batter was a little lumpy, not to much to bother me but didn’t try and get the lumps out for fear of over mixing. This probably happened because of all the extra batter I had to mix because of the double batch.


  6. #
    Kirstyposted July 12, 2014 at 5:27 am

    Hi Sally,
    My kids and I would love to try your death by chocolate cupcakes, but my son has a dairy allergy. We often use soy yoghurt very successfully instead of buttermilk in other baking recipes. Do you think it would work in this recipe?
    (I may make the cupcakes even if I can’t substitute the soy yoghurt, as *I* want to eat them :) )


    • Sallyreplied on July 13th, 2014 at 7:31 pm

      Hi Kirsty – unfortunately, buttermilk is required for this recipe – the lactic acid present is what will allow the baking soda to react and leaven the cake.


    • Carolynreplied on January 14th, 2015 at 2:59 pm

      I just made these and added 2 tsp of vinegar to hazelnut milk instead of the buttermilk. They came out perfect and tasted absolutely heavenly!


  7. #
    Sherylposted July 20, 2014 at 10:16 pm

    These sound amazing!! I need to make mini cupcakes, do you think this recipe will work? how many should i expect and for how long should I cook them?
    can I double the recipe?


    • Sallyreplied on July 21st, 2014 at 8:33 am

      I suggest making two separate batches instead of doubling the recipe. And This recipe will yield about 30 mini cupcakes – about 10 minutes bake time.


  8. #
    Nygelisposted July 23, 2014 at 11:24 am

    Hi, Sally. I made these the other day and the flavor was O-Mazing. Some of my family aren’t icing fans, so I topped them with chocolate ganache (with Amaretto liquor added to the ganache) and they are hands-down my favorite in terms of flavor. I did run into one problem though, and I wonder if you have any tips. The cupcakes spilled over the top of the cupcake holes when baking, so I had wide, flat tops instead of the tight, rounded tops like your picture. The baking powder was new, so I don’t think that was the problem. The only changes I made to your recipe were these: I added 1T of Amaretto liquor to the batter (2 would have been better flavor, I think) and I did not have cupcake liners so I sprayed the muffin tin with Baking Pam. Would either of those cause the spill-over/flat-top problem? Do you have any other ideas? Thank you for any help you can offer! I’m being honest when I write that these were the best tasting cupcakes I’ve EVER had.


    • Jennreplied on October 26th, 2014 at 7:37 pm

      This happened to me, too. I also used fresh baking powder and baking soda. I had to use sour milk instead of buttermilk, and chips instead of chocolate. I am curious why this happened, as well! Oh, I also turned the oven to 325 when I put them in.


  9. #
    Hayleyposted July 23, 2014 at 4:22 pm

    I think I’ve commented on these before but I just made them again and i have to say again: my favourite chocolate cupcakes! They are so, so rich and fudgy and perfect. And I got to dig my way through a MOUNTAIN of chocolate frosting before even getting to the cupcake. Hands down, best chocolate cupcakes I’ve ever made! :)


  10. #
    Katrinaposted July 29, 2014 at 4:59 am

    These cupcakes are the best.
    I made them today and added half a banana at the end.
    Absolutely fabulous.
    Thank you for sharing such a great recipe.


  11. #
    sharonposted August 9, 2014 at 7:51 pm

    best cupcakes ever!!!!! everybody loved them!!!!!!! thank u sooooo much for the recipe.


  12. #
    Sharlene Liang Yee Lingposted August 14, 2014 at 10:18 am

    Hi, your recipe says semi sweet baking chocolate, may I know is it dark chocolate or milk chocolate? thank you :) and btw it looks amazing! can’t wait to try it! :)


  13. #
    Malorieposted August 19, 2014 at 6:05 pm

    In these cupcakes I see you use melted butter and in your other chocolate cupcakes you use vegetable oil? What’ makes it different? I have made many of your cupcakes and all have turned out amazing except the chocolate cupcake , they were very dry. Curious if these are the same or not because of the butter swap for veg oil.


  14. #
    Eileenposted August 22, 2014 at 8:35 am

    Hands down THE best chocolate cupcake I have ever made. The cake was so soft and moist, with a really rich chocolatey taste. The mixture was a bit more runny than I think it was supposed to be but nonetheless the end product was delicious. Thank you for the recipe Sally!


  15. #
    Rahposted August 26, 2014 at 11:35 pm

    Hi Sally! I was wondering, for the cupcakes, is it alright if I use unsweetened baking chocolate instead of semi-sweet? Would I need to change the amount of sugar used? Btw love your visuals! :)


    • Sallyreplied on August 27th, 2014 at 7:53 am

      Unsweetened is just fine. Try adding 1 more Tablespoon of sugar.


  16. #
    Cherylposted August 28, 2014 at 2:14 pm

    Just made this at 11pm at night…by 1 am I already frosted the cupcakes. They are indeed GOOD. this is truly DEATH BY CHOCOLATE . Glad I tried this and will certainly keep this recipe . I wanted to bring some to office for some colleagues but I live in tropical country where temperature is about 24-28 degrees Celsius. Quite warm. Will the frosting be able to hold for say 4 hours?


    • Sallyreplied on August 29th, 2014 at 8:16 am

      It should hold, yes. If you can get them in a refrigerator during that time, it would be ideal. Thanks Cheryl!


      • Cherylreplied on August 29th, 2014 at 9:46 am

        It did hold well! I took it out from the refrigerator at 7.30am and drove to work. Left in air-conditioned room but no refrigerator . Some ate the cupcakes at 3pm and frosting did not melt and taste great. Thank you once again.:-)

  17. #
    Dorisposted August 30, 2014 at 8:13 pm

    Sally-I’ve noticed that you recommend using buttermilk to maximize the moistness in your breads and muffins. When you list “milk” as one of the ingredients when making breads, muffins and cupcakes, would buttermilk be the best choice? The difference using buttermilk is
    Ike night and day!


    • Sallyreplied on September 1st, 2014 at 10:30 am

      I always use buttermilk when I can – and if the recipe requires buttermilk, I never substitute. (obviously!). So yes, you may use buttermilk in my recipes calling for milk.


  18. #
    Dorisposted August 30, 2014 at 8:14 pm

    Sorry! I meant, the difference is like night and day!


  19. #
    Brandyposted August 31, 2014 at 9:45 am

    I made these for my sons birthday, they are by far the most delicious cupcakes I have ever tasted. I will most definitely make these again. I made butter icing with blue colouring and peppermint essence. YUM!!


  20. #
    Rachelleposted September 3, 2014 at 5:14 pm

    I am making cupcakes for my cousins wedding and she had requested double chocolate. These can not get any more chocolaty!

    They made up super easy and turned our perfect! To top it off they are delicious.

    I am sure the Bride will be happy! Thank you for the great recipe.


  21. #
    Vitriposted September 8, 2014 at 12:39 am

    Hi Sally!
    Do you have any recommendation to substitute heavy cream?
    Thank you


    • Sallyreplied on September 8th, 2014 at 7:57 am

      whole milk would be best


  22. #
    Fayeposted September 13, 2014 at 5:00 pm

    Hi Sally, wondering if I can create a 2-layer cake out of this recipe? I absolutely LOVE this cake and want to make a layered birthday cake for a chocoholic colleague :) Am thinking of frosting it with your Nutella frosting. Thank you!


  23. #
    janeposted October 3, 2014 at 1:36 am

    Hi sally! How to use the buttermilk powder in lieu of the liquid one! Thanks


  24. #
    janeposted October 4, 2014 at 12:33 am

    Made this today and I was happy with the outcome! Thanks


  25. #
    Edaposted October 4, 2014 at 6:57 am

    Hi Sally , I wanted to thank you for this incredible cupcake recipe. I started by making just half of what the recipe called to test the flavor and it turned out superb. I just made another batch last night and guess what , all the cupcakes are gone. These cupcakes are so moist and rich in chocolate flavor. This is the best chocolate cupcake recipe :)


  26. #
    Audreyposted October 7, 2014 at 4:59 pm

    I’ve tried many cupcake recipes and this is the darkest most moist cupcake of all. I write a recipe book and I haven’t come up with a recipe this good( I don’t copy)


  27. #
    Avni Bhatiaposted October 8, 2014 at 5:27 pm

    Does anyone know if I can substitute margarine instead of butter in this recipe?



    • Sallyreplied on October 12th, 2014 at 8:05 pm

      I do not suggest margarine.


  28. #
    Paulaposted October 12, 2014 at 12:26 pm

    Congratulations on your recent wedding!!

    I adore chocolate and recently found/made this recipe along with 2 other choc cupcake recipes. This was definitely different because of the butter & melted choc in the recipe. My family liked the look and taste of this one, but, as other reviewers have posted, they were very dense & a bit crumbly. I read that you suggested cutting the flour by 1-2 tbsp., but how about the fat? Can I add some moisture by reducing the butter & adding some oil? Thank you.


  29. #
    Laurenposted October 15, 2014 at 8:38 pm

    Hi! I recently made Halloween themed cupcakes and used this frosting. I haven’t made these cupcakes, yet. The frosting was delectable! I shared my Halloween cupcakes with the frosting with friends, of course, and they all wanted their own spoonful of the frosting on the side!


  30. #
    Rachelposted October 19, 2014 at 8:43 pm

    I made a double batch of these on the weekend. Frosting was delicious as was the batter. But the cupcakes came out way too crumbly for my liking. Will keep researching for the best chocolate cupcake recipe :)


  31. #
    SweetToothposted October 20, 2014 at 4:19 pm

    Hi ive been making these all the time and now I am making these for a birthday party on Saturday. I just wanted to ask im making these on friday so how should i store them overnight? Should I make the butter cream the next day or could I do it the same day and store it?


  32. #
    Dewi Jorisposted October 22, 2014 at 10:14 pm

    I made these cupcakes 2 last night for my daughter 11th birthday today. They are just fantastic! very moist, fudgy and chocolaty, besides they weren’t too sweet. I used chocolate ganache for frosting. As I live in Indonesia and brown sugar is just too expensive to purchase, I substituted the brown sugar with palm sugar which is more common to find here and affordable. Imported lemon is also expensive so I used lime juice instead to make buttermilk and they turned out just fine!

    Thank you for sharing your wonderful recipe. I made 3 batches of it as my daughter wants to share the 30 cupcakes with her classmates and teachers on her birthday today.

    We will have family dinner on this coming Sunday to celebrate her birthday, and I have decided to give a try on your triple chocolate cake recipe posted in your blog.


  33. #
    Qylahposted October 24, 2014 at 9:35 am

    Hi Sally, i didn’t include buttermilk when i made these cupcakes. Does the absence of the buttermilk cause the cakes to crack on the top?


  34. #
    Rajvi Ranaposted November 1, 2014 at 6:47 am

    Today I tried ur recipe,n I have to tel u that it came out amazing,,u seriously are a magician,these cupcakes are lite as air…love it and seriously thanks a million..honestly loved it….


  35. #
    Belleposted November 2, 2014 at 11:36 pm

    I made these cupcakes today. Didn’t have enough butter for a full batch so I had to halve the recipe. They came out so lovely and moist, and the icing too – not too sweet and not heavy at all. I’m so thankful for this recipe because I’ve always had trouble perfecting the cupcake – I think I just did with this recipe!


  36. #
    Aymenposted November 4, 2014 at 10:01 am

    Hi Sally. These cupcakes were delicious. These were falling apart though. Can I do anything to hold them together. Also, can I sub 1/2 cup butter with oil? Thanks!!!!


  37. #
    Danielleposted November 4, 2014 at 8:32 pm

    These were a big hit with my friends. The chocolate frosting was delicious and many people commented that while they usually don’t like frosting, they loved this recipe. Thanks!


  38. #
    carolposted November 10, 2014 at 3:45 pm

    Hi Sally,I made your Death By Chocolate cupcake. The flavour was heavenly.However it did not have that nice dome shape like yours which I like.What could have possible gone wrong? Please try to explain.God Bless You.


  39. #
    Elenaposted November 23, 2014 at 2:45 pm


    I can not thank you enough for this recipe. My husband and I are now addicted to these cupcakes, and we are not really sweet tooth people, especially me not liking anything baked with chocolate. These cupcakes are heavenly!


  40. #
    ainiposted November 24, 2014 at 1:17 am

    hi sally!
    i have a question. If i using cake flour instead of all purpose flour, do i need to add also baking powder and baking soda as stated in your recipe? and if needed to add, is it same measurement?
    Thanks Sally.


  41. #
    Crystalposted December 6, 2014 at 1:51 am

    Hey Sally , is it ok if I use icing sugar instead of confectioners’ sugar?


    • Sallyreplied on December 6th, 2014 at 8:53 am

      they’re the same, so yep.


  42. #
    Kristinposted December 15, 2014 at 11:40 pm

    The cupcakes and frosting were delicious! My frosting, though, wasn’t creamy…it was dry and merengue-like. I used my stand mixer and wonder if maybe I over mixed. Do you prefer a hand held mixer for making cakes and frosting? Thanks!!!


    • Sallyreplied on December 16th, 2014 at 8:04 am

      Do you think adding a little more cream will help? I think it would definitely help the texture. I always use a hand mixer for frostings. You have so much more control.


  43. #
    Kelly Martinezposted December 22, 2014 at 11:33 pm

    Hey Sally! I made these cupcakes today, and they were incredible! They were a bit crumbly and not as moist. Plus my frosting was a few shades lighter than yours, kind of like a coffee frosting, maybe a bit darker. What do you think went wrong? I followed your instructions step by step and didn’t change anything. Thanks!


  44. #
    Romaliposted December 23, 2014 at 2:33 pm

    Made these as mini cupcakes a few days ago. They were so moist and light. It was an immediate hit. The only prob was that they all overflowed. Probably I over filled the cases?? But overall a great recipe


  45. #
    Alexandraposted December 28, 2014 at 12:15 pm

    I used the frosting recipe for a different batch of cupcakes that i made, and they were delicious! The instructions were easy to follow and the frosting was unbelievably rich, dark chocolatey, and creamy–suited the cupcakes perfectly :) Thanks!


  46. #
    Angelaposted January 4, 2015 at 7:41 pm

    Does the frosting pipe well with the Wilton 1M tip?
    Thanks in advance!


    • Sallyreplied on January 5th, 2015 at 8:50 am



  47. #
    Audreyposted January 9, 2015 at 1:48 pm

    Hey Sally,
    I was hoping to make these cupcakes today, but the only baking chocolate I have in the house expired in 2011. Is it too old to use?


    • Sallyreplied on January 9th, 2015 at 9:25 pm



  48. #
    Laurenposted February 1, 2015 at 12:30 am

    I made these cupcakes a few days ago.. The recipe was so hard to follow. It was just written really badly. It seriously helps if the ingredients are listed in the order that you need them. Also, if the instructions are laid out better..
    I do a lot of baking and really enjoy making fluffy, tasty treats for my friends.. These were okay fresh but the next day they were dry and stiff..


    • Janinereplied on February 2nd, 2015 at 3:26 pm

      What I like most about Sally’s blog is that she writes her recipes so carefully. If you read through the recipe, everything is literally written in order when it should be used.

      Sally, these are the best homemade chocolate cupcakes. I’ve made them over a dozen times and my kids love them.


  49. #
    Lauraposted February 1, 2015 at 11:13 pm

    I consider myself a connoisseur of all things chocolate cake, and am super picky about the frosting. Too many good cakes are ruined by fluffy, flavorless, or greasy frostings. If you’re into fudgy, dense frostings, look no further! When I licked the beater (because, come on) I paused, did a little dance, and yelled to my husband, “I finally found the perfect chocolate frosting!” He doesn’t even really care for chocolate, and even he was saying, “wow, this is some really good frosting.” I am going to admit I didn’t try the cake recipe this time because I was frosting a cake I already had on hand in my freezer, but given the insanity of this frosting, I am definitely making the cake for my next birthday occasion – or tomorrow.


  50. #
    Keziaposted February 6, 2015 at 4:15 pm

    This recipe is definitely the best chocolate cupcake recipe I have ever made. Works every time, and always soooooooooo good


  51. #
    Annieposted February 7, 2015 at 3:57 pm

    In the frosting, I replaced 2 Tbsp of the cream with cold decaf coffee (not enough to really taste coffee, it just sort of mellows the chocolate flavor), and it was really good! Love the texture too. Do I need to refrigerate the cupcakes because of the cream? (They may not last my twins’ bday party long enough to find out, but just in case, thought I’d ask!)


    • Sallyreplied on February 7th, 2015 at 4:14 pm

      The addition of coffee sounds delicious! They are ok tightly covered at room temperature for a few days.


  52. #
    nengieposted February 7, 2015 at 4:19 pm

    Dear Sally,
    I am a huge fan! I want to try this recipe but unfortunately I can only find dutch processed cocoa powder. Can I use that or use chocolate instead?


    • Sallyreplied on February 8th, 2015 at 8:05 am

      Dutched cocoa will not work here; natural unsweetened is required because of its acidity.


  53. #
    Dianaposted February 9, 2015 at 6:58 pm

    I made a batch today for testing. I planed to make this on my 7 years old’ birthday. It tastes very chocolate and I like it, however, I think my son and his friends might prefer something sweeter. I will try the chocolate triple layer cake soon and will let you know the result.


  54. #
    brinacylposted February 13, 2015 at 4:30 am

    these are the best cupcakes ever ! thank you so much for sharing such amazing recipes. love and prayers from pakistan


  55. #
    Brenda Oliveiraposted February 18, 2015 at 11:50 am

    I made them today (without the frosting) and just tried one. OMG. They’re super fluffy and moist, the chocolate tastes delicious (but not as strong and chocolaty as I thought it would be). And they aren’t too sweet, which I think it’s perfect.
    Thank you for the recipe!


  56. #
    Susieposted February 27, 2015 at 7:36 pm

    How many cupcakes does this recipe yield? Thanks!


    • Sallyreplied on February 28th, 2015 at 1:34 pm



  57. #
    Doce Cupcakeposted March 4, 2015 at 8:54 pm

    WOW these are amazing, i nearly died and went to heaven when i tasted that frosting!!!


Leave a Comment