Cakes / Chocolate / Recipe

Chocolate Cupcakes Recipe

Step away from the box chocolate cake mix! This easy Chocolate Cupcake recipe with chocolate frosting results in the best super moist chocolate cupcakes that come together in just one bowl!

Very Best Chocolate Cupcakes Recipe with Chocolate Frosting

I made us a moist chocolate cupcakes recipe! I know we’ve not spoken since December, and I sincerely apologize for that. Emails flooded my inbox daily for the past couple months, asking if I was well, and if another recipe post would be seen on this site. My answer the entire time was always, “Yes, I promise! Soon.”

Moist Chocolate Cupcakes With Chocolate Buttercream Frosting

I kind of pulled myself back, for the fear that I’ll have nothing left to write about, or that my photos or my prose will be nothing as great as my last one. It took me a while to post about this Chocolate Cupcakes Recipe.

These chocolate cupcakes with chocolate frosting are simply irresistible, but sometimes to find the appropriate words to convey that is exhausting. However, a friend reminded me that I started this blog for myself, and that I must continue to write for myself- whenever I have time to write. It seems sort of selfish to think that way, but I think putting myself in that mindset is the only way that I’ll be able to share more with you. She also reminded me that “Good writing comes from living.” So, I will do just that—live and eat and make this moist chocolate cupcakes recipe with chocolate frosting until I am ready to move on.

One-bowl easy chocolate cupcakes with chocolate frosting and chocolate shavings

I’m sure you’ve been wondering about the work I’ve been doing behind the scenes. I’ve been baking more than ever. If you remember the news in my fig tarts recipe post, I have more exciting news to share with you (aside from this chocolate cupcakes recipe)! The publishing company I was developing a proposal with a while back? It was Chronicle Books in California. You might have quite a few of their books on your bookshelves or in your kitchen, in fact (Among a few: Plenty, Tartine, Tartine BreadRuhlman’s Twenty, Sky High, and Flour).

Chocolate cupcake batter

We’re calling the book Hand Made Baking. As time draws closer to publication, of course there will be so much more information about the book to share with you, but for now, I know this much: there will be chocolate. And of course, there will be a riff on this delicious chocolate cupcakes recipe– as far as I’m concerned every book needs one. With each future post, there’ll definitely be talk of Hand Made Baking.

Mixing boiling hot water into chocolate cake batter

Speaking of chocolate, as you’ve probably noticed, I made us some insanely rich and moist chocolate cupcakes in honor of all of this news. These chocolate cupcakes come together in one bowl and they require very little machinery or messing around. It’s a zero-fuss easy and moist chocolate cupcakes recipe that can almost be made on a whim.

Cocoa powder in bowl

Chocolate Cupcake Recipe Ingredients

There’s no need to get out your stand mixer or paddle attachment for this chocolate cupcake recipe, and there’s no need to separate your dry ingredients from your wet ingredients. These chocolate cupcakes come together in one bowl.

The Chocolate Cake: Chocolate Cupcake Recipe Ingredients:

  • Granulated White Sugar– This is to sweeten the chocolate cupcakes and contribute to the moistness of the cupcakes.
  • All-Purpose Flour– regular all-purpose flour is best for this recipe; it’s easy to find and produces a delicious moist crumb. I highly recommend spooning the flour into the cup and sweeping it level with the flat side of a knife in order to perfectly measure your flour.
  • Unsweetened Natural Cocoa Powder – this is where all the chocolate flavor comes from in these rich and moist chocolate cupcakes. Do not mix up hot cocoa mix with unsweetened cocoa powder; hot cocoa mixes often have milk powder, sugar, and cocoa powder mixed in. It will not work here. Dutch-processed (Dutched) cocoa powder will not work here, either.
  • Baking Powder and Baking Soda– each of these acts as a leavening agent for the cupcakes. There’s no substitute for one or the other. Both are needed here.
  • Fine-Grain Sea Salt–  this adds the right amount of flavor to the chocolate cupcakes. Just the smallest amount rounds out all of the chocolatey flavor of these rich chocolate cupcakes.
  • Large Egg– this binds the chocolate cupcake batter together and helps leaven the cupcakes. It’s best to have the egg at room temperature (to quickly do this, read How to Bring Eggs Quickly to Room Temperature).
  • Sour Cream– not only does sour cream add a nice flavor to these perfect chocolate cupcakes, but it also contributes to the moistness of the overall cupcakes.
  • Sunflower Oil– this not only adds to the ease of these moist chocolate cupcakes, but it adds to the moistness of the cake. Whether you enjoy the cake at room temperature or cold out of the refrigerator, the cake will always remain moist because of this. While I use sunflower oil here, use any neutral-tasting oil such a safflower oil, corn oil, canola oil, or vegetable oil.
  • Pure Vanilla Extract– flavor is important in this recipe, and I do not skimp on it here. You’ll need 1 tablespoon of pure vanilla extract. It adds delicious flavor that helps round out the chocolatey flavor of the cupcakes.
  • Boiling Hot Water– just boiled is fine, but for even more flavor, hot coffee works beautifully here. You will not taste it, but it will enhance the chocolate flavor of the cupcakes. Whichever you decide to choose, it will make the most perfect chocolate cupcakes that are extremely moist.
Creamy smooth chocolate frosting

The Chocolate Buttercream Frosting: Chocolate Frosting Recipe Ingredients:

This chocolate frosting recipe doesn’t require tinkering with melted chocolate like with a chocolate ganache (although fee free to make the water ganache in my Yellow Birthday Cake recipe ). It is as easy as mixing everything in a bowl.

Frosting Tip: In order to frost these cupcakes with vivacious high-hats of chocolate frosting, I suggest 1 1/2-ing the recipe.

  • Unsalted Butter– this is the main ingredient in the frosting. Unlike most frostings this does not require the unsalted butter to be softened. Instead, here, the chocolate frosting uses melted butter. It’s easy to work with and doesn’t waste time.
  • Unsweetened Natural Cocoa Powder– unlike the chocolate cupcakes portion of this recipe, feel free to use Dutch cocoa powder for the chocolate frosting portion of this recipe.
  • Whole Milk– it works best for the chocolate frosting. This helps smooth and bind the frosting together.
  • Confectioners’ Sugar (Powdered Sugar)– you’ll need quite a bit, but there is no substitute to making the chocolate frosting for these cupcakes. Fear not, however, the frosting is not cloyingly sweet and is not gritty like your conventional American-style buttercream recipe.
  • Pure Vanilla Extract– just enough adds delicious flavor and rounds out the flavor of the chocolate frosting.
  • Golden Syrup or Light Corn Syrup– here is a little secret. While not necessary, a small amount of light corn syrup helps the chocolate frosting remain smooth and shiny and prevents it from crusting over.
Frosting chocolate cupcake recipe

How to Make the Best Chocolate Cupcakes

This moist chocolate cupcakes recipe is as difficult as putting a boxed cake mix together.

It all starts off with a scant cupful of all-purpose flour, a cup of sugar, a kiss of cocoa, a touch of baking soda and baking powder, and some sea salt in a large mixing bowl.

The dry ingredients are whisked together, just until the cocoa turns the pale ingredients into a milk chocolate tan. After that, vanilla extract, an egg, some sour cream, vegetable oil, and a bit of boiling water are stirred in until just combined.

The watery chocolate mixture is spooned into a paper-lined muffin tin, and is then baked for about 17 minutes. In that time, the liquid chocolate concoction transforms into tender, moist-crumbed chocolate cupcakes.

Decorating and frosting chocolate cupcakes

Once baked, the chocolate cupcakes are left to sit in the tin until the tin is cool to the touch, then they’re transferred to cooling racks while the frosting is made.

Easy one-bowl moist chocolate cupcakes

How to Make Chocolate Frosting (Chocolate Buttercream) for Chocolate Cupcakes

The chocolate frosting for this chocolate cupcakes recipe is as scarcely difficult as the cake- it requires a mound of cocoa and a small puddle of melted butter to be combined in a bowl with a couple heaping cupfuls of powdered sugar, some milk, and a scant teaspoon of vanilla extract. The mixture is mixed until smooth and spreadable.

Chocolate Cupcakes With Chocolate Buttercream

How to Frost The Chocolate Cupcakes

Once the chocolate cupcakes have been completely cooled, the dulcet dark earth-colored frosting is generously spread onto each cupcake. Once finished, each cupcake is adorned with fairy dust, in the form of dark chocolate shavings.

There’s no need for piping bags here. Though, feel free to use one if you wish.

The Best Chocolate Cupcakes with Chocolate Frosting

To frost the chocolate cupcakes, I used a small off-set spatula (use a smooth butter knife if you don’t have one) at around a 40-degree angle to spread the frosting smoothly around the cupcake. Then, I used a large cake spatula to create the indent in the center of the chocolate frosting. Turn 360º one way, and turn 180º in the opposite direction; lift the spatula, and that’s it.

Shave some dark chocolate on top of the frosted chocolate cupcakes using a vegetable peeler (or you can use a microplane or box grater).

And there you have it! Hand Made Baking by Kamran Siddiqi. The Best Chocolate Cupcakes. Yes.

Other Great Baking Recipes You’ll Enjoy

Yield: Makes 16 Chocolate Cupcakes

Chocolate Cupcakes Recipe

Chocolate Cupcakes Recipe |

These are quite literally the best chocolate cupcakes and they are paired with a delicious and smooth chocolate buttercream frosting. The chocolate cake recipe portion of this is as easy as putting a boxed cake mix together, so is the chocolate frosting. This is a one-bowl recipe that can be made, simply, with a bowl and a spoon / silicone spatula. It can also be made using a stand mixer (a bit more work in this case), or a food processor– whatever floats your boat.

The chocolate cupcakes batter calls for sunflower oil, but you can easily use any neutral tasting oil you have on hand such as: safflower, corn, canola, or vegetable oil.

When filling the cupcake liners, be sure to fill them up with no more than 3 level tablespoons of batter, as this batter is runny. If you prefer, use a 1.5 ounce ice cream scoop.

Prep Time 20 minutes
Cook Time 15 minutes
Additional Time 1 hour 25 minutes
Total Time 2 hours


Chocolate Cupcakes:

  • 1 cup / 200g granulated white sugar
  • ¾ cup plus 2 tablespoons / 105g all-purpose flour
  • ¼ cup plus 2 tablespoons / 30g unsweetened natural cocoa powder (non-dutched), sifted
  • ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 1 egg, room temperature
  • ½ cup (4.25 oz) /120g sour cream, room temperature
  • ¼ cup / 45g sunflower oil (refer to headnotes for alternatives)
  • 1 tablespoon pure vanilla extract
  • ½ cup/ 120mL boiling water

Chocolate Frosting:

  • 6 tablespoons / 85g unsalted butter, melted
  • ½ cup / 40g unsweetened cocoa powder (natural, non-dutched)
  • ¼ cup / 60mL whole milk
  • 2 ¼ cups / 225g confectioners’ sugar
  • ¾ teaspoons pure vanilla extract
  • 1 teaspoon golden syrup or light corn syrup


Make the chocolate cupcakes:

  1. Preheat the oven to 350ºF/ 180ºC / Gas Mark 4. Line standard muffin tins with paper liners.
  2. Now, in a large heatproof mixing bowl, whisk together the granulated sugar, all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Crack in the egg, spoon in the sour cream, and pour in the oil and the vanilla. Mix with a wooden spoon or silicon spatula (which I prefer) just until smooth and combined. Pour in the boiling water, and slowly mix starting from the center working your way out– this makes it easier to mix without the splattering. The batter will be runny, but fear not, this is normal.
  3. Divide the batter evenly among the lined cups, using a spatula to help you scrape the bowl, filling each lined cup with 3 tablespoons of batter, about halfway full. (Kamran Note: I use a 1 ½ ounce ice cream scoop for this, which makes things a little easier when it comes to filling).
  4. Bake for 15-19 minutes, rotating the pans halfway through, until a cake tester or a wooden toothpick inserted into the center of each cupcake comes out clean.

    Transfer cupcakes in pans to wire racks for about 10-minutes until the tins are cool to the touch. Once the tins are cool, remove the cupcakes from the pans, and transfer to the wire racks. Let the cupcakes cool completely before frosting (about 1 hour).

Make the chocolate frosting and frost the cupcakes:

  1. In a large bowl (or in a stand mixer), combine the melted butter and cocoa powder powder until smooth. Now, alternately mix in the milk and powdered sugar, beating (on medium speed) to spreading consistency. Add another tablespoon or so of milk, if necessary. Mix in vanilla and golden syrup / light corn syrup.
  2. Frost the chocolate cupcakes using a small offset spatula or non-serrated butter knife, making sure to frost to the very edges (doing this is not only an excuse to have more frosting on your cupcakes–yum!, but it also helps keep the cupcakes moist), and adorn with chocolate shavings or other edible decorations of your liking.


How to frost the cupcakes: To frost the cupcakes, I used a small off-set spatula (you can use a butter knife without a serrated edge, if you don’t have one) at an angle to spread the frosting smoothly around the cake. Then, I used a cake spatula to create the indent in the center. Turn 360º one way, and turn 180º in the opposite direction; lift the spatula, and that’s it. Shave some dark chocolate on top using a vegetable peeler (or you can use a microplane or box grater).

You may want more frosting: Do note that the frosting recipe provided can easily frost all 16 cupcakes, however, if you’d prefer to have tall “hats” of chocolate frosting on each of your cupcakes, as pictured in the post, 1 ½-ing the recipe will be necessary.

Nutrition Information:



Serving Size:

1 Cupcake

Amount Per Serving: Calories: 233Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 28mgSodium: 159mgCarbohydrates: 35gFiber: 1gSugar: 27gProtein: 2g


  • sreebindu
    March 2, 2012 at 2:31 am

    yumm..yumm..yummy…all is well =) hand made sound cool :)

  • Emma @ Poires au Chocolat
    March 2, 2012 at 2:39 am

    It’s lovely to see you posting again! It’s easy to get bowed by the pressure of success or good news- like writing an awesome book! – and feeling like you have to one-up yourself again, and make something even better.

    I’m not usually a cupcake person at all but these look delicious. I particularly like the photo of the cocoa mix in the bowl of the edge of the table – the light and the curves are beautiful.

  • Sarah
    March 2, 2012 at 5:22 am

    Wonderful news! Great to see you back at blogging as well. I have always enjoyed your honest writing and delicious recipes. Good luck with your new venture.

  • lauren@spicedplate
    March 2, 2012 at 5:51 am

    Glad you’re back, and congrats on hand made!

  • thelittleloaf
    March 2, 2012 at 7:08 am

    Congratulations on Hand Made – I can imagine it’s going to be wonderful. Like Emma, I’m not normally a cupcake person either, but you manage to make them look so beautiful here – simple, not too over-styled or sickly sweet and stunningly photographed. Good luck with the book! :-)

  • Jackie Gordon Singing Chef
    March 2, 2012 at 7:43 am


    I love reading your blog and I am too thrilled about “Hand Made” although I think it should be “Kam Made”. Keep being an fantastic inspiration for everyone, especially people your age!!! YOU ROCK!!!

    • Kamran
      March 2, 2012 at 10:24 pm

      Jackie, I adore you for that! Maybe we’ll just have to re-title the book to “Kam Made”! ;) And thank you for your sweet words! :)

  • tami
    March 2, 2012 at 8:05 am

    glad to see you around again, kamran…and congrats on the big news. :)

    – tami

    • Kamran
      March 2, 2012 at 10:24 pm

      Thanks, Tami! :)

  • Rivki Locker
    March 2, 2012 at 8:22 am

    Welcome back and congrats on the book. We made chocolate cupcakes last night but they didn’t come out NEARLY as pretty as these. Bookmarking this recipe to try next time.

  • merry jennifer
    March 2, 2012 at 8:22 am

    Welcome back, Kamran. Congratulations for all that you have going on in your life. You’ll learn and grow from it and it will be GREAT. Don’t feel bad about not posting. You post when you can, when it suits you, and we’ll all still be here. *hugs*

    • Kamran
      March 2, 2012 at 10:25 pm

      MJ- you always know the best things to say. Thank you! *Big Hug*

  • Tara
    March 2, 2012 at 9:03 am

    Kamran, I love your site I am so inspired by your voice and your recipes and beautiful food and photography. I understand about learning how to balance and sometimes think people get caught up in posting and blogging and the pressure of it all. Take your time to figure out your balance and we are all cheering you on! Wonderful, just wonderful news about the cookbook, applause well deserved and I look forward to seeing it!

  • Holly
    March 2, 2012 at 9:07 am

    Thanks once again for yet another wonderful blog. You should definitely keep writing for YOU and no one else. But it’s awfully nice of you to share it with us =). Enjoy the publishing journey! Best wishes!

  • Erica Lea | Cooking for Seven
    March 2, 2012 at 9:30 am

    So glad you’re back! And I love your writing. You make everything seem so clear and beautiful. So true about things getting harder the longer you let them sit. Thank you for the encouragement!

    Stunning photos and scrumptious-looking recipe, by the way. :D

    • Kamran
      March 2, 2012 at 10:28 pm

      Erica- you are the sweetest, really! Thank YOU for your kind words, for the encouragement and for reading! :)

  • Brian @ A Thought For Food
    March 2, 2012 at 10:31 am

    So much to be excited for. Your world is changing, in such wonderful ways. Congrats my friend!

  • Lori @ RecipeGirl
    March 2, 2012 at 11:15 am

    Yay!! Such happy news, and such delicious-looking chocolate cupcakes indeed!

  • Caneel @ Mama Me Gluten Free
    March 2, 2012 at 11:21 am

    Wonderful news – congratulations!! These cupcakes also look amazing – and I love the styling. This was a great post to get back into the writing! :)

  • Aaisha @BakingPartTime
    March 2, 2012 at 11:31 am

    A book involving chocolate and Kamran… sounds perfectly matched. As do these cupcakes! I love that there’s a rustic-ness to the shots, but the cupcakes and frosting themselves are quite dark and elegant. Congrats again hun. Couldn’t be happier. As for the writing.. of course we all missed your posts but be sure to take care of yourself first and foremost. The blog should be a release to outside pressure.. not a cause for it. Ok? Hug.

  • Prerna@IndianSimmer
    March 2, 2012 at 12:10 pm

    Finally the word is out!! So happy for you my friend. Cannot wait to lay my hands on Hand Made. Its gonna be gorgeous and I know that because I know you :-)
    Good Luck!

  • Pragati @ Get Fresh with Food
    March 2, 2012 at 12:17 pm

    Love the style of pics. You don’t over crowd your pics with props that are not related. Luv that! Congrats on the book deal, you truely deserve it!!

    • Kamran
      March 2, 2012 at 10:41 pm

      Pragati- thanks so much! :)

  • Lana @ Never Enough Thyme
    March 2, 2012 at 12:56 pm

    So glad to see you back online, Kamran! And what wonderful news. Congratulations to you!!

  • Kiran @
    March 2, 2012 at 12:57 pm

    Congrats Kamran!! So happy and excited for you & Hand Made :) Don’t worry about posting, we all are here to support you!

  • olga
    March 2, 2012 at 1:43 pm

    very excited for you… but you knew that. love these pictures btw!! :)

    • Kamran
      March 2, 2012 at 10:40 pm

      Olga- thanks, friend! And that means a lot coming from you! :)

  • Torie
    March 2, 2012 at 1:46 pm

    I am not even a sugar junky but they look divine, handsome cakes. WOW. Stunning shots as well.

  • Shaina
    March 2, 2012 at 2:00 pm

    So very excited for you, Kamran, and happy you’re peeking your head out to say hello.

  • Laura {gourmettenyc}
    March 2, 2012 at 2:25 pm

    Congratulations on Hand Made! How very exciting. And, I’m definitely looking forward to more frequent posts!

  • kickpleat
    March 2, 2012 at 2:30 pm

    Glad to see you posting and hooray for all the news!! So happy for you!!!

    • Kamran
      March 2, 2012 at 10:31 pm

      Jeannette- thanks so much! I am so glad to be back. :)

  • Cookin' Canuck
    March 2, 2012 at 2:45 pm

    Congratulations, Kamran! I’m looking forward to seeing Hand Made and even happier to see you blogging again.

  • Living The Sweet Life
    March 2, 2012 at 2:57 pm

    Congratulations!! Congratulations, on the book – on your post and on these fantastic looking cupcakes :)

  • El
    March 2, 2012 at 4:29 pm

    Awesome Kamran. Can’t wait. The cupcakes look divine too.

  • Broderick
    March 2, 2012 at 4:54 pm

    That’s wonderful news – Congrats!

  • Heidi Leon
    March 2, 2012 at 9:21 pm

    I am so happy for you Kamran!. what a wonderful news, I will be looking forward to `Hand Made´ and in the meanwhile I think I will prepare a batch of this delicious chocolate cupcakes, they look fantastic.

    Photography is just beautiful, evocative and so poetic.

    • Kamran
      March 2, 2012 at 10:30 pm

      Heidi- Thanks so much, Señora! You kind words, along with the kind words of every other comment in this post have left a huge smile on my face. Thank you! :)

  • Helene
    March 2, 2012 at 10:06 pm

    It’s so nice to finally read a new blog post. Congratulations! Love the visual recipe index. Can’t wait for the book. And I think the Flickr group is a wonderful idea.

  • Y
    March 2, 2012 at 10:41 pm

    Amazing news about the book! These cupcakes look incredible. If not for the two chocolate cakes I already have in my kitchen, I’d be really tempted to dive back in there and bake them immediately.

    • Kamran
      March 2, 2012 at 10:50 pm

      Two chocolate cakes? I think that would be one of the best situations to be in. Yum! :)

  • Lynn @ I'll Have What She's Having
    March 2, 2012 at 11:37 pm

    Congratulations on the book!
    I’m the same way with lists, putting it on paper makes the task more real somehow.

  • Kelsey/TheNaptimeChef
    March 3, 2012 at 3:06 pm

    Congratulations, Kamran! Well deserved news and a beautiful site, of course. Woot!

  • Kulsum@journeykitchen
    March 4, 2012 at 3:16 pm

    Wonderful news Kamran. Not that I’m surprised! You so deserve it. And what a fabulous name – handmade! I’ll take a signed copy, thank you please :-)

  • Sabrina Modelle
    March 5, 2012 at 5:33 am

    Hi Love,
    Welcome back! Congratulations on the book! I can’t wait to see it. So much love to you. Oh, and the site and the cupcakes both look gorgeous.

    • Kamran
      March 5, 2012 at 1:19 pm

      Sabrina, thank you! Lots of love back at ya! :)

  • Glamorous Glutton
    March 5, 2012 at 10:15 am

    I have only just discovered your blog thanks to Fork Magazine. I’m delighted that you’ve decided to blog again as I’m sure I’ll enjoy both your prose and pictures.

    • Kamran
      March 5, 2012 at 1:20 pm

      Glamorous Glutton- I’ve yet to receive my copy of the issue, however, welcome! :)

  • angela@spinachtiger
    March 5, 2012 at 11:50 am

    I’ve wondered where you’ve been. I like the scoop out of the frosting in these cupcakes. Takes the chocolate cake to a new individual touch level, while keeping it sophisticated and approachable. The best thing I’m reading about you is that you are finding you. Never let trends define you. I’ve talked to other bloggers about the mass marketing approach out there, teaching people to make cookies from cake boxes and they want to copy it because it sells. But, it sells people short too and to me not worth any success at all. Homemade is the ONLY way to go. And, I for one, would never encourage women to continue buying and eating junk just to get better blog traffic. You at your young age seem to get this. Bravo for that.

    • Kamran
      March 5, 2012 at 1:58 pm

      Angela, your comments are always so thoughtful! Thank you for your kind words and honesty!

      I, like you, firmly believe that handmade is the way to go. I would never- not even for more traffic, money, fame, etc. would insist that people eat junk laden with unpronounceable ingredients.

      To me, I don’t care how cute or pretty something is, I’d much rather have it be made from scratch with REAL ingredients, rather than boxed and canned junk. I’d gladly pay $5 for a handmade cupcake than $1 for two or three box and canned-made cupcakes. At the end of the day, I prefer to be healthy than wealthy. Box/can-made things are, to me, a tacky and unhealthful trend. I know some will disagree with that; everyone’s entitled to their opinion, however, this is what I believe. I don’t want to be the cause of people getting sick because they made one of my recipes and it called for ingredients that could ruin one’s health. I wouldn’t be able to sleep at night if I did such a thing.

  • Garrett
    March 5, 2012 at 12:54 pm

    Congrats, K. I look forward to seeing what you put together. =)

  • Chloe
    March 5, 2012 at 5:10 pm

    You are such an inspiration, Kamran. And congratulations!

  • Rikki
    March 5, 2012 at 7:47 pm

    Those look like the best chocolate cupcakes ever. And that frosting…oh my goodness it looks divine!

  • Jazmine
    March 5, 2012 at 8:55 pm

    I’m not even sure how I found this blog, but all of a sudden the cupcake pictures were on my screen. I made these today..and I’m eating them now..and I’m glad no one can see me because I have frosting on my face and I’m getting crumbs all over my desk. These are so easy to make and delicious!!!

  • Mika
    March 6, 2012 at 6:35 am

    Congratulations!!! This is a great news and I’m super happy for you! Your blog is magic, you have such a polite and dreamy voice! Happy happy…Can’t wait to read it!

  • Rebecca
    March 7, 2012 at 8:57 am

    Hi there!
    Amazing photos and amazing recipe. I tried these cupcakes yesterday and they’re delicious <3
    The only problem I had was that after I baked them, they got flat again, even though the rose during baking. What could be the problem?

  • Cathie
    March 7, 2012 at 2:10 pm

    Gosh you’re only 19! Tell me where and how you learned the “chemistry” of baking. I would like to learn how to change a recipe but I don’t know the chemistry involved. Cookbook? On-line? Trial and error? Once I know basics, I won’t be opposed to some trial and error but right now I just don’t get it.

  • Nancie McDermott
    March 7, 2012 at 10:04 pm

    Delighted to have found my way here, and to see such wonderful words and photos and recipe, and to think, “I want More!” and to read that you are working on a book. Hooray for you, congratulations, saving space on my shelf. Love how you describe the process, so inviting.

  • --kyleen--
    March 7, 2012 at 11:19 pm

    Glad you’re back! I still can’t believe the news about your book deal; that’s amazing. These cupcakes look delicious, totally worthy of celebrating “Hand Made”.

  • Kimberley
    March 8, 2012 at 1:18 am

    Congrats on the exciting news! Can’t wait to hear all about your experience – I’m about to embark on the same, it looks like. :)

  • Stephanie
    March 8, 2012 at 3:32 pm

    ummm yum! I’m making these this weekend. Congratulations!

  • Jen Laceda
    March 11, 2012 at 12:47 am

    i always buy bloggers’ cookbook! i hope everything works out well and we’ll see your book on the shelf across countries! good luck! waiting eagerly…

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