[vc_row css=”.vc_custom_1472333055574{padding-right: 0px !important;padding-left: 0px !important;}”][vc_column width=”2/3″ css=”.vc_custom_1474322308789{margin-top: 0px !important;padding-top: 0px !important;}”][vc_column_text]It’s #NationalChocolateCupcakeDay! For all those who, like us, are true chocaholics, we wanted to share some of our favorite cupcake recipes with you, in honor of the best mini-dessert for every occasion. Here’s a collection of chocolate cupcake recipes for all kinds of chocolate sweet tooths, and even a bacon-chocolate recipe if you prefer your chocolate a little smokey/salty. Enjoy!
For Chocoholics:
Rich Chocolate Cupcakes – from Nestle
Prep 15 m
Cook 20 m
Total time 40 m
Ingredients
- 1 1/2 cups all-purpose flour
- 2/3 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1/2 cup (1 stick) butter or margarine, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
Directions
- PREHEAToven to 350° F. Paper-line 20 muffin cups.
FOR CUPCAKES:
- COMBINE flour, cocoa, baking soda and salt in small bowl. Beat sugar, butter, eggs and vanilla extract in large mixer bowl. Gradually beat in flour mixture alternately with milk. Spoon 1/4 cup batter into each prepared muffin cup.
- BAKE for 18 to 20 minutes or until wooden pick inserted in centers comes out clean.
- Cool in pans for 5 minutes; remove to wire racks to cool completely. Frost with Milk Chocolate Frosting.FOR MILK CHOCOLATE FROSTING:
- MICROWAVE morsels, butter and salt in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
- Transfer to large mixer bowl. Gradually beat in sugar alternately with milk. Stir in vanilla extract.
For Classic Chocolate Lovers:
Chocolate Cupcakes – from AllRecipes.com
Prep 15 m
Cook 15 m
Total time 30 m
Ingredients
- 1 1/3 cups all-purpose flour
- 1/4 teaspoon baking soda
- 2 teaspoons baking powder
- 3/4 cup unsweetened cocoa powder
- 1/8 teaspoon salt
- 3 tablespoons butter, softened
- 1 1/2 cups white sugar
- 2 eggs
- 3/4 teaspoon vanilla extract
- 1 cup milk
Directions
- Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.
- Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Frost with your favorite frosting when cool.
For the Love of Cream:
Cream-filled Chocolate Cupcakes – AllRecipes.com
Prep 15 m
Cook 20 m
Total time 50 m
Ingredients
- 3 cups all-purpose flour
- 2 cups white sugar
- 1/3 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 teaspoon vanilla extract
- 1/4 cup butter
- 1/4 cup shortening
- 2 cups confectioners’ sugar
- 1 pinch salt
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup milk
- 1 cup water
- 1 cup vegetable oil
Directions
- Preheat oven to 375 degrees F (190 degrees C). Line 36 muffin cups with paper liners.
- In a large bowl, mix together the flour, sugar, cocoa, baking soda and 1 teaspoon salt. Make a well in the center and pour in the eggs, 1 cup milk, water, oil and 1 teaspoon vanilla. Mix well. Fill each muffin cup half-full of batter.
- Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
- Make filling: In a large bowl, beat butter and shortening together until smooth. Blend in confectioners’ sugar and pinch of salt. Gradually beat in 3 tablespoons milk and 1 teaspoon vanilla. beat until light and fluffy. Fill a pastry bag with a small tip. Push tip through bottom of paper liner to fill each cupcake.
For the Gold Standard:
Martha Stewart Gold Standard Chocolate Cupcakes
Prep 30 m
Cook 20-25 m
Total Time 1 hour
Ingredients
- 3/4 cup unsweetened cocoa powder
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- Easy White Icing
- 1 1/2 sticks unsalted butter, softened
- 1 pound (3 2/3 cups) confectioners’ sugar
- 1 to 2 tablespoons milk (optional)
- Sprinkles (optional)
Directions
- Preheat oven to 350 degrees. Line 12-cup standard muffin tin with paper liners.
- Into a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla. With mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with flour.
- Pour batter into cups, filling each 3/4 full. Bake until a toothpick inserted in centers comes out clean, 20 to 25 minutes.
- Cool in pan 5 minutes; transfer to a wire rack to cool completely, then spread with Easy White Icing using a table knife or small offset spatula. Decorate with sprinkles, if desired.
Easy White/Chocolate Icing
- In a mixing bowl, cream butter until smooth.
- Gradually add confectioners’ sugar; beat until smooth. If too thick to spread, beat in 1 to 2 tablespoons milk.
- For chocolate icing, add 1 teaspoon of cocoa powder dissolved in a little milk, beat slowly into mixture
For Coconut lovers:
German Chocolate Cupcakes – from the Food Network
Prep 1 hour
Cook 40 mins
Total Time 1 hr 50 mins
Ingredients
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 2/3 cup granulated sugar
- 2/3 cup light brown sugar, lightly packed
- 2 extra-large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup buttermilk, shaken, at room temperature
- 1/2 cup sour cream, at room temperature
- 2 tablespoons freshly brewed coffee
- 1 3/4 cups all-purpose flour
- 1 cup unsweetened cocoa powder, such as Pernigotti
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon kosher salt
- Coconut Frosting:
- 12 tablespoons (1 1/2 sticks) unsalted butter
- 1 (12-ounce) can evaporated milk
- 1 1/4 cups light brown sugar, lightly packed
- 4 extra-large egg yolks
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- 2 cups sweetened flaked coconut
- 1 cup blanched sliced almonds, toasted
- 1 cup chopped pecans
- 1/4 teaspoon kosher salt
Directions:
- Preheat the oven to 350 degrees. Line cupcake pans with 14 or 15 paper liners.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, granulated sugar, and brown sugar on medium-high speed for 5 minutes, until light and fluffy. Scrape down the bowl. Lower the speed to medium, add the eggs one at a time, then add the vanilla and mix well.
- In a separate bowl, whisk together the buttermilk, sour cream, and coffee.
- In a third bowl, sift together the flour, cocoa powder, baking soda, and salt.
- With the mixer on low, add the buttermilk and flour mixtures alternately in thirds, beginning with the buttermilk and ending with the flour. Don’t overmix!
- Fold the batter a few times with a rubber spatula to be sure it’s mixed.
Scoop the batter into the cupcake liners. (I use a 2-inch ice cream scoop.) - Bake in the center of the oven for 20 to 25 minutes, until a toothpick comes out clean.
- Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.
Coconut Frosting:
- Melt the butter in a large saucepan over medium heat.
- Whisk in the evaporated milk, brown sugar, and egg yolks and bring to a simmer over medium heat.
- Simmer, stirring constantly with a wooden spoon, for about 15 minutes, until slightly thickened. If the mixture looks a bit curdled, beat it vigorously with a whisk.
- Off the heat, stir in the vanilla extract, almond extract, coconut, almonds, pecans, and salt.
- Allow to cool for about an hour.
- Frost the cupcakes with a knife or small metal spatula.Read more at: http://www.foodnetwork.com/recipes/ina-garten/german-chocolate-cupcakes-recipe.html?oc=linkback
For An Irresistible Bacon/Dark Chocolate Combo:

Image credit: Applepins.com
Prep 25 mins
Cook 20 mins + cooling
Total Time 50 mins
Ingredients
- 2 cups sugar
- 1 cup buttermilk
- 2 large eggs
- 1/2 cup canola oil
- 1/2 cup strong brewed coffee
- 2 cups all-purpose flour
- 3/4 cup plus 1 tablespoon baking cocoa, divided
- 1-1/4 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon baking soda
- 3/4 pound bacon strips, cooked and crumbled, divided
- 1 can (16 ounces) chocolate frosting (or homemade)
Directions
- In a large bowl, beat the sugar, buttermilk, eggs, oil and coffee until well blended. In a small bowl, combine the flour, 3/4 cup cocoa, baking powder, salt and baking soda; gradually beat into sugar mixture until blended. Stir in two-thirds of the bacon.
- Fill paper-lined muffin cups two-thirds full. Bake at 375° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
- Frost cupcakes. Sprinkle with remaining bacon; dust with remaining cocoa. Refrigerate leftovers. Yield: 22 cupcakes.
For Pets
Doggie Cupcakes – can be ordered from Sprinkles.com (remember, chocolate isn’t good for dogs)[/vc_column_text][/vc_column][vc_column width=”1/3″ css=”.vc_custom_1474322329332{margin-top: 0px !important;padding-top: 0px !important;}”][vc_custom_heading text=”Popular” font_container=”tag:h3|text_align:left” google_fonts=”font_family:Cinzel%3Aregular%2C700%2C900|font_style:700%20bold%20regular%3A700%3Anormal” el_class=”sidebar-heading” css=”.vc_custom_1474492896664{margin-top: 0px !important;padding-top: 0px !important;}”][vc_widget_sidebar sidebar_id=”avada-custom-sidebar-culture” el_class=”headline-list-column”][vc_custom_heading text=”Recommended” font_container=”tag:h3|text_align:left” google_fonts=”font_family:Cinzel%3Aregular%2C700%2C900|font_style:700%20bold%20regular%3A700%3Anormal” el_class=”sidebar-heading”][vc_widget_sidebar sidebar_id=”avada-custom-sidebar-recommended” el_class=”headline-list-column”][vc_custom_heading text=”Culture” font_container=”tag:h3|text_align:left” google_fonts=”font_family:Cinzel%3Aregular%2C700%2C900|font_style:700%20bold%20regular%3A700%3Anormal” el_class=”sidebar-heading”][vc_widget_sidebar sidebar_id=”avada-custom-sidebar-culture” el_class=”headline-list-column”][/vc_column][/vc_row]