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 | sophisticatedgourmet.com

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

Ingredients

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

Instructions

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.

Notes

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:

Yield:

16

Serving Size:

1 Cupcake

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

126 Comments

  • Cindy
    March 12, 2012 at 2:27 pm

    Congratulations on your book with Chronicle Books. I’m sure it will be a success. And so glad to see you posting.

    Reply
    • Kamran
      March 12, 2012 at 11:58 pm

      Thanks so much, Cindy! :)

      Reply
  • supernovachick
    March 12, 2012 at 8:21 pm

    Yay for new photos and post! Looks delicious as ever <3

    Reply
  • Meki
    March 13, 2012 at 9:24 am

    Congratulations on your book! I’ve been doing notes/to-do list on paper mode too! In fact, I just started being lazy printing recipes I want to try so I started writing them instead! haha! (handwritten, yes!)

    Reply
  • Julie
    March 14, 2012 at 11:23 am

    Wow, Chronicle!! Congrats Kamran!! And these chocolate cupcakes? FAB!! They remind me of closed sea anemones out in Tofino.

    Reply
  • Maryanne
    March 16, 2012 at 10:45 am

    Hello Kam! I have just found your site today and I’ve looked through every single page (I cannot believe your 19). WOW! Your work is beautiful! Your writing makes me want to read your posts all day and I wish I could take all of your photos and frame them throughout my house.

    Congradulations on the book deal! HandMade will have a place in my kitchen when it comes out. It will be BEAUTIFUL like all of your stuff!

    One more thing: I’m very curious about how you frosted your cupcakes. Can you tell us how you did it?

    Reply
    • Kamran
      March 16, 2012 at 11:03 am

      Hi Maryanne- Welcome! And thank you for your kind words and your Congratulations! :)

      To frost the cupcakes, I used a small off-set spatula (can use a butter knife without a serrated edge, as pictured above) 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 one of those manual cheese graters that they use at Italian Restaurants to grate parmesan), and you’re done.

      I’ll also make note of how to frost the cupcakes in the recipe. :)

      Reply
  • CulinarilyCourtney
    March 16, 2012 at 1:40 pm

    I just found your site through shutterbean.com and I must say, I am impressed! As a young-ish food blogger myself I love finding other young bloggers with a love for all things baking and cooking. Your site is so sophisticated, and when I clicked on your about page and saw that you are 19 my mouth practically dropped open (that also could have been from the fact that I was drooling over your delicious looking hand made chocolate cupcakes haha). Anyway, I look forward to reading more of your posts, no matter how frequent or infrequent :)

    Reply
  • Rebecka
    March 18, 2012 at 9:04 am

    Oh my. Wow. I am so very happy I’ve found your blog, it is indeed a treasure. Even though I am a first-time reader I want to congratulate you and thank you for being so awesome. I will most certainly come back for more and try your recipes as soon as possible.
    Reading this just makes me think of where I was in my life when I was 19 – honestly, I was just all over the place, wanting to catch myself and learn it all. I’m 25 now and I’m beginning to think that this whole process of “knowing thyself” is an everlasting one.
    Your work is honest and original, you seem to be “keepin’ it real” and for an outsider like myself it seems you have a really good sense of what you like and what you want. Just keep going!

    Reply
  • Stacie @OneHungryMama
    March 19, 2012 at 9:42 pm

    Yay! Nice to “have you back” and I cannot wait to have Hand Made in my hands. Congrats, K! xo

    Reply
  • Dara
    March 20, 2012 at 9:47 pm

    I absolutely adore how you frosted these!

    Reply
  • Sneh | Cook Republic
    March 21, 2012 at 7:07 pm

    I have followed your blog silently for a while now and want to wish you the very best with your book! It will be awesome and I can’t wait for it :-)

    Reply
  • Maggie @MaggieCooks
    March 22, 2012 at 1:46 am

    Welcome Back Kamran! :) Love this chocolate frosting recipe! It looks yummy!
    I’m glad you are great! And a book? Wow that’s so cool, I wish you the best of luck! :D

    Reply
  • Kirstie Elizabeth
    March 27, 2012 at 5:27 pm

    Kamran, while you do not know me, nor I you, it is a pleasure to “meet” you. I discovered tsg this afternoon while in search for a birthday cake I’d like to make myself for this weekend. The chocolate strawberry won me over.
    This site is lovely, as are your creations and how you display them.
    Please keep baking! (of course at your leisure. I’m a college student myself, I know how it can be)

    -Kirstie

    Reply
  • chefroommate
    April 3, 2012 at 10:07 am

    This cupcakes were delicious! They were so easy to make, and the frosting really reminded me of Magnolia Bakery’s frosting in New York – something I have been looking for a in a homemade recipe! Thanks so much!

    Reply
  • Dishka
    April 6, 2012 at 9:09 am

    Glad to see you back in the saddle. I am excited for your book. I am definitely going to make these the next time a chocolate cupcake pang hits. Your wisdom and perspective far surpass your youth. Looking forward to more from you!

    Reply
  • pookie
    April 7, 2012 at 11:29 am

    Hi Kam, thanks for the recipe and the lovely photos!
    I made the recipe last night as mini loaves, they turned out very moist :-) I will definitely look for your book. In the same time, please keep posting – love to see more of the insights!

    Reply
  • Lisa @ Snappy Gourmet
    April 10, 2012 at 7:19 pm

    wow, chocolate overload…My kind of cupcake!!! :)

    Reply
  • Sunny
    May 1, 2012 at 11:56 pm

    Kam, I made these and they were wonderful. I’ve tried many different chocolate recipes but I like that these have a moist, delicate consistency without being overly sticky. The frosting, however, was much too sweet. I kept tasting as I went and 1 cup of sugar in I thought everything was perfect, but saw that you had used double the amount plus corn syrup and decided to finish your recipe. The resulting frosting was delicious but, as I had expected, much too sugary. Not being more than an amateur baker, however, I don’t really understand the need of corn syrup in the recipe – can you explain why you use corn syrup in your frosting? Much thanks x Sunny

    Reply
    • Kamran
      May 2, 2012 at 10:56 pm

      Hi Sunny, I’m so glad you liked the cupcakes! I might be wrong, as I’ve not made this frosting in a while, I suspect you might be putting too much confectioner’s sugar into your measuring cup. I find that spooning the powdered sugar into the measuring cup just until it’s overflowing, and then sweeping a flat utensil over the top (such as a butter knife), is ideal. It doesn’t pack in the powdered sugar… Now, if you’ve a scale, I suggest weighing the powdered sugar out. It saves the hassle and mess of scooping and sweeping!

      Now, if you’ve been measuring the powdered sugar correctly, our tastes could simply be at fault. Some people like things sweeter than others, so if you do feel that the frosting is a bit too cloying for your tastes, simply adjust the amounts used in the recipe to fit your tastes, just make sure the frosting is able to spread– you don’t want a pool of un-spreadable chocolate frosting, after all (well, now that I think about it, that might not be a bad idea, but for this instance– spreadable!)

      The golden syrup / corn syrup in the recipe allows the frosting to be nice and smooth, and easy to spread onto the cupcakes. It gives the frosting a better mouth feel, as well. It’s not entirely necessary in the recipe, but I do recommend using it.

      I hope that helps!

      Reply
  • Elisa B
    May 10, 2012 at 11:28 am

    These look amazing! Also, where did you get your mixing bowl (the one with the spout and the handle)? It looks super handy. :)

    Reply
    • Kamran
      May 12, 2012 at 2:38 am

      Hi Elisa! It’s a 2 quart batter bowl made by Anchor Hocking. If I remember correctly, I picked it up at the K-Mart in Penn Station a while back for something like $8.

      Reply
  • Elisa B
    May 10, 2012 at 12:36 pm

    I guess I should also ask what size the bowl is? Online searches show a lot of 2 qt batter bowls but that seems small compared to what you are using. But I’m a poor judge of that sort of thing, so what do I know. :)

    Reply
  • Chloé
    May 15, 2012 at 8:30 am

    The cupcakes are amazing and so good!! Thanks for the recipe!!

    Reply
  • Lisa { AuthenticSuburbanGourmet }
    May 24, 2012 at 12:01 am

    Congrats on your exciting news! You have a lovely blog and I am sure your book will be just as brilliant. This recipe is making my mouth water! Have a great upcoming holiday weekend!

    Reply
  • Alison
    June 14, 2012 at 10:28 pm

    These were delicious — moist, rich and so full of chocolate flavor.

    Reply
  • Tarin
    June 17, 2012 at 11:20 pm

    Kam, love your blog. I’ve made two things from it TODAY right after I found it. Made these cupcakes with dark chocolate cocoa instead of regular. AMAZING results. I did have a hard time making my frosting stiff enough, but that might be because of the humidity where I am. Still turned out great, just more of a ganache instead of a frosting. Anyway, I am going to go back to destroying my health with cupcakes….

    Reply
  • Teresa
    June 27, 2012 at 9:47 am

    love your comment about lined paper. I have the same problem. Can’t wait to try the cupcakes.

    Reply
  • maria
    July 6, 2012 at 8:20 am

    Thank you, thank you, thank you !!!! This is THE recepie that I was looking for !!! I`ll keep following you from now on !!

    Reply
  • Julie
    July 21, 2012 at 4:28 pm

    These look wonderful! If I may ask, what brand of cocoa powder do you use?

    Reply
    • Kamran
      July 21, 2012 at 4:46 pm

      Hi Julie– I believe I used Dagoba for this post because that’s what I had on hand, but Hershey’s works just as well! Happy baking. :)

      Reply
  • Siti
    July 27, 2012 at 3:24 pm

    I wanted to say these are the best ever! I am so glad I tried this recipe. The photos definitely do the recipe justice. Thank you for sharing this lovely recipe.

    Reply
  • Jackie
    September 4, 2012 at 6:54 pm

    These are wonderful! The cupcake and the frosting are just delicious–I sprinkled a little sea salt on some of them and that was heavenly. So glad I found this recipe!

    Reply
  • Tiffany
    September 25, 2012 at 8:40 pm

    I baked these last Friday morning, and everyonw went crazy! I loved this recipe!

    Reply
  • Tian
    October 21, 2012 at 9:33 pm

    Hello! I just made these today for my 18th birthday and absolutely loved it!
    I have tried a myriad chocolate cupcake recipes and this one takes the cake! Will deffinately be my go-to recipe from now on. It is so moist and fluffy, the first cupcake that was just the right amount of dense but airy and the perfect amount of sweetness! Love love love!

    Thank you for sharing this, I will deffinately be using this recipe for years to come!

    Reply
  • Jade
    November 1, 2012 at 9:15 pm

    “Good writing comes from living” I love that :)

    Reply
  • Lisa Darling
    November 13, 2012 at 1:50 pm

    This recipe was so amazing that I had to make it twice this week. Super moist, unbelievably easy to make. Thank you so much!!!

    Reply
  • Goksan
    November 19, 2012 at 1:00 pm

    Hi!
    Beautiful photos, I wonder which camera and lens you are using?
    Thanks..

    Reply
  • Shy
    December 1, 2012 at 8:29 pm

    Hello! I just found you through Pinterest, and wanted to say that these cupcakes were amazing! I just finished baking a batch for a party tomorrow, and am over the moon with the outcome. And your photos are beautiful!

    Reply
  • Tian
    December 2, 2012 at 3:32 pm

    Hello! This is such an amazing recipe and I’ve used it about 5 times in the last month! One problem I keep encountering is that the cupcakes will not fully peel off the liners; little its will still stick to the cupcake liners. Any suggestions as to what may have gone wrong? A toothpick inserted came out clean, and I am using the Wilton brand liners. Nonetheless, this is a very delicious recipe!

    Reply
  • Vapor
    December 2, 2012 at 9:00 pm

    Just made these 2 hours ago and LOVED them! Thx.

    Reply
  • MhaiS21
    January 3, 2013 at 1:04 am

    Hi Kam!

    I’m sure your book will be superior! I have the Tartine Cookbook and the pictures and recipes are amazing! I know your book will be too! Looking forward to it! I live in Asia, but I need to get my hands on that book of yours if its already released! More power!

    Reply
  • Fatima
    January 20, 2013 at 8:30 am

    These cupcakes turned out to be very soft, moist and slightly chewy which I loved. Its also very chocolaty which is another think I loved about this yet it wasn’t too sweet or too bitter. Icing is very nice and adds that touch to the cupcake. I found the icing to be a bit runny, I guess I over beat it but it did spread well. Thanks for the recipe.

    Reply
  • Andrea
    January 29, 2013 at 11:21 pm

    I just made these. So delicious! I added too much milk and consequently needed more powdered sugar, so now I have a lot of leftover frosting. It tastes so good alone that I don’t mind :) I also didn’t have any sour cream and substituted Greek yogurt, which worked really well (if anyone else was wondering).

    Reply
  • C.D. Beatrice Clay
    February 18, 2013 at 12:12 pm

    Made these yesterday and they are DELICIOUS!! I love to baking but some recipes are so “involved!” This was easy peasy and a hit with my family. Thanks for sharing. http://www.inspiredbybeatriceclay.com.

    Reply
  • Marvetta
    March 11, 2013 at 6:23 pm

    These cupcakes were amazing! I made these into mini cupcakes for a party and everyone loved them! I was wondering if this recipe can be made into a cake. I hope so because this is my go to recipe from here on out! Thanks for posting it!!

    Reply
  • Jordan
    March 30, 2013 at 12:15 am

    Just thought I’d stop by to say that these cupcakes are my go to chocolate cupcake recipe! (Icing as well) Very easy to make and soooo tasty. The liquid batter makes for the most moist cupcake youll ever have and the icing is a one bowl process that ends up a perfect chocolately buttercream that requires no chopped chocolate (I hate that part!) Softest cupcakes I’ve ever made and I’m in love! These would go so well with any combination of icings. MUST TRY!

    Reply
  • DMatin
    April 1, 2013 at 3:09 am

    I just made these cupcakes–they are beyond delicious!!! Thank you!

    Reply
  • Asma
    April 3, 2013 at 7:28 pm

    Hi..loving these cupcakes…
    Can I use olive oil in place of sunflower oil?

    Reply
  • Julia
    April 15, 2013 at 2:46 pm

    I just made them today – easy recipe, takes no time, but the best thing is that they are absolutely delicious!!! thanks!

    Reply
  • Lisa
    April 19, 2013 at 4:19 pm

    I have six daughters, some love chocolate, some don’t. I LOVE to bake. We made these cupcakes and they were the perfect mix of chocolate & sweet. The texture of the cake was light but perfectly balanced with the Chocolate. The girls loved them so much we are making them for Grandpa’s 88th birthday with a dollop of German Chocolate Frosting in the middle. Your writing is beautiful. My Oldest daughter is 22, my youngest 8. Life can throw lemons but getting up each day and making lemon aid, truly makes you feel better. I have seen a lot of high’s and lows over the years, friendship & Love keep us going. Have a wonderful day. Thank you for sharing your talent!

    Reply
  • Dawn
    April 28, 2013 at 12:46 pm

    Best chocolate cupcakes and frosting I’ve ever made or tasted. Only thing I added was a bit of salt to the frosting. Outstanding!! Thanks!

    Reply
  • Asma
    May 5, 2013 at 8:39 am

    Made these few days ago…. N there is only one word to say simply wowwww
    Soooo easy to make n delishhhhhh…. Frosting was also soooo tasty…
    Just love these…
    Thnku so much for the recipe

    Reply
  • Natasha
    June 20, 2013 at 6:02 pm

    I’m eating one of these as we speak. I used Dark Chocolate Cocoa instead of regular and plain old canola for the oil and they’re just fabulous. Incredibly rich and moist. Thank you so much for sharing.

    Reply
  • LeeAnn
    August 3, 2013 at 9:39 am

    I just stumbled upon the digital food awards article in F&W and found your blog. I love your honest writing and beautiful pics. I look forward to your new book Hand Made. Well Done!

    Reply
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