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I needed a recipe for just a dozen cupcakes, so I looked on my favorite site. These were perfection! The frosting was incredible. My daughter, who is quite a cake baker herself, said it was the best chocolate frosting she has ever had. Thank you for another great recipe. Im sure this one will be made by our family many, many times.
if I were to add caramel sea salt chips to these cupcakes, how do I prevent then from falling to the bottom of the cupcake
Hi, Pam! Great question. One little trick is to add the chips to the dry ingredients and toss them before adding the rest of the ingredients. Good luck.
The best chocolate cupcake so far…taste just like from bakery….I have one question..Can I bake the batter as a cake?the time will vary?
That’s amazing! Thanks for the feedback. You can bake this as a cake, I would check it after 20 minutes, depending on the pan I would plan for 20-30 mins.
Just the very best. Not only my opinion, but everyone who ate one said so with a wave of the hand across their face to catch their breath.
Did you sift the Dutch-processed cocoa powder before or after you measured it?
Sift it after measuring.
What percentage dark chocolate do you recommend for the frosting?
Hi! I used 60% dark chocolate.
Loved the cupcake but the frosting became too firm, and not creamy enough, within an hour or so after making them. Any idea what might have gone wrong?
Sorry to hear the frosting was too firm You can always add a few additional tablespoons of cream to thin it out in the future.
Hi…Could I substitute yogurt forA buttermilk…It’s not available where I live
Hi, Vanessa! Emma here, managing editor for Simply Recipes. Yes, I think it would be fine to sub yogurt for the buttermilk, though I’d recommend thinning it out with a few tablespoons of milk so that it’s close to the consistency of buttermilk (the consistency should be pourable, like thick cream).
Could I substitute butter for the canola oil? If so, what would the ratio be?
These are fabulous! Just FYI. You can get little boxes of those sprinkles on The buffet of Holland America cruises out of Amsterdam and Rotterdam.
I made these cupcakes this morning and they are terrific. I always add espresso powder to my batter and the cupcakes taste great. For the frosting I also added a bit of leftover coffee when thinning it. Hopefully there will be cupcakes for tomorrow but it’s not looking good! This recipe doubles quite well.
Coffee is always a good idea! Glad they were a hit!
Oh My these look good! Do people follow you home from the grocery store when they see your shopping cart filled with dark chocolate, powdered Dutch chocolate, cream, buttermilk, corn syrup and such?!? Must admit I would be tempted to do just that!
I do have a couple of questions. If one were to want to fill the center of the cupcake with a marshmallow cream, ala a Hostess cupcake, how could that be done?
And, do you have a vanilla version of that wonderful looking frosting?
I ask these questions because I have always like the play of vanilla and chocolate together.
Haha, that has yet to happen!
You could definitely fill the centers with marshmallow cream. I would just scoop out a little well in the center, maybe with a melon baller, and pipe a bit in there. As for a vanilla buttercream, I usually go with a ratio of 1 stick of butter to 1 1/2 to 2 cups powdered sugar and 1-2 tablespoons of heavy cream.
Thank you Cindy for your prompt reply! Now I just need to get to work on making these devilish treats for an up-coming birthday party. That vanilla buttercream recipe is appreciated. I have three cup cakes in mind, your all chocolate beauty, marshmallow filled chocolate and chocolate with buttercream frosting. They will all be GF. I use Bob’s Red Mill 1-for-1 GF flour to make the switch very easy. Oh boy am I going to have a good time! :)
Oh, Cindy, Cindy, Cindy!!! You almost started a riot in my home with these. Extremely rich, decadent and addictive. We almost tousled over the last one. But I got it because I baked them!
Sorry it caused a near riot, but I’m glad to hear it. Haha!