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chocolate cupcake recipe

Cupcake Recipes| Chocolate Cupcake Recipe

These chocolate cupcakes are great with or without frosting.  If you're a chocoholic, then try the boiled chocolate icing with them.  Yummy!

I am such a mom.  That statement was my facebook status Saturday night as I attempted a new cupcake recipe.  The attempt was prompted by several children, including my own, urging me to bake a dessert.  Mind you, this is at 8pm on Saturday night.  So we looked through a few recipes and then decided to try our own.  I wish I could say that every time I try a new recipe, it turns out perfect, but, alas, I'm not perfect and neither are a great many of my cupcake attempts.

Don't get me wrong, this cupcake recipe is fabulous.  I just made a few technical errors in re-creating the recipe.  I would label this cupcake creation "technique intensive" because too much or too little  of any one ingredient causes the balance between the perfect cupcake and cupcake fail to tip to the side of cupcake fail.  Oh, these cupcakes were delicious, but they had a few "issues".  I'll elaborate more after I give you the recipe.


3 oz. unsweetened chocolate, melted
1 teaspoon vanilla
2 large eggs
2/3 cup butter, softened
1 and 1/4 cup water
2 and 1/4 cup all purpose flour
1 and 3/4 cup sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt

Chocolate Cupcake Recipe Directions

Line cupcake pans with paper liners.  Preheat oven to 350 degrees.

In a bowl, mix together flour, baking powder, baking soda and salt.  Set aside.

In a second large bowl, beat the softened butter for 30 seconds.  Add sugar and combine well.  One at a time, add the eggs to the butter mixture and mix well after each egg.  Pour in chocolate and vanilla.  Beat well.

melted chocolate for chocolate cupcake recipe

Alternating between the dry flour mixture and the water, add a small amount to the butter mixture while beating on low speed.  Mix only until just combined, and continue alternating water and dry mix until all components are incorporated.

Fill cupcake wells 1/2 full of batter.  Bake for approximately 20 mins. or until a toothpick inserted in the center comes out clean.

Allow cupcakes to cool 10 mins. before removing them from the pan.

When completely cool, drizzle with a boiled chocolate icing.

A few notes are now needed for this cupcake baking experience.  This batch of cupcakes came out crumbly and too airy.  There are several reasons why this could have happened, but, more than likely, it was a combination of all of the problems.

Problem #1  I didn't let the cupcakes cool long enough in the an.  They needed to cool at least 10 minutes before attempting to remove them.  Little children badgering you to remove cupcakes too soon can be quite detrimental to the consistency outcome of the cupcakes.

Problem #2  Overfilling the cupcake pans.  I filled them a little over halfway, but they overflowed instead of baking into a beautiful mound of cupcake goodness.  I believe keeping strictly to the 1/2 full method would have helped, but my best hypothesis is that there was a problem with the chemistry involved.

Problem #3  Incorrect ratios of protein, sugar and fats.  I was hoping that the shortcuts I took wouldn't have an effect on the final outcomes of these chocolate cupcakes, but I guess I made too many shortcuts.

I had the kids shift the flour AFTER I measured it.  Not good.  Flour should always be sifted first then measured.  The flour could also be weighed, and then it wouldn't matter when it's sifted.

The batter was definitely overmixed.  I love using my stand mixer.  I really do, but I have the tendency to overmix batters when I use it.  Overmixing causes large pockets of air to form in the cupcakes.  Even though the batter looks pretty when it's all nice and fluffy, it's not always how it should be.

chocolate cupcake batter

Too much sugar.  GASP!  How could anyone say that?  It's true though.  Too much sugar can cause havoc with the chemical reactions occurring.  I didn't have unsweetened chocolate so I used semi-sweet.  It normally would not make a difference but combined with all of the other mistakes, it wasn't a good idea.

All in all, the cupcakes were really delicious.  We had to eat them in bowls with spoons because of the crumbly consistency, but they were still moist and full of chocolately goodness!