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I have made quite a few cupcakes in my day, but in recent months I have been doing them by scratch. I find making homemade desserts to be a rather rewarding process from start to finish. These little beauties happen to be at the top of my cupcake list.
The cake is a recipe that I found on a food/recipe board, I would credit the gal, but I do not know if she has a blog. The frosting is called Buttercream Dream and is a favorite of the same message board.
This is my go to frosting when I am looking to top something with that delicious taste of buttercream. Here is the fantastic cake recipe:
Chocolate Chocolate Cupcakes
Ingredients
- 2 cups flour
- 2 cups sugar
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup unsweetened cocoa
- 1 cup oil I use canola
- 2 cups hot water
- 2 eggs
- 2 teaspoons vanilla
Instructions
- Mix everything in a bowl until you get a thin batter.
- I then poured the batter into mini muffin tins with cupcake liners.
- Bake them at 350°F until a toothpick inserted in the center comes out clean. I started checking my cupcakes after about 6 minutes.
- I then topped the mini cupcakes with the chocolate buttercream frosting. I added cocoa powder to the frosting by the tablespoon until I reached the desired flavor.
- I also added brown Wilton Gel Dye until I reached the desired color. After the frosting was piped on, I topped with chocolate sprinkles!
Notes
- Click here for the Buttercream Dream recipe as well as a great picture tutorial!
Awesome recipe, but it always makes about 26 cupcakes for me, instead of 12.
Candice-
I’m glad you like the recipe. The variance is probably due to the difference in muffin tins. Thanks for visiting.
-Jamie
Can i use one cup of milk instead of water.?¿
You could substitute milk for the water. Thanks for stopping by.
-Jamie
So happy I was able to find these. None of my cookbooks have delicious cupcake recipes. I promised a 4th grade class chocolate chocolate cupcakes for winning their tug of war. Thank you for always having great recipes.
This will be my first time to make chocolate cupcakes and I find this recipe very simple and interesting. I was just wondering though, how many minutes would it take to bake the cake at perfection? Thanks in advance! :)
Hi Ivy,
As it says in the directions, these were baked for me after about 6 minutes. Watch them closely.
– Jamie
does this make 12 regular sized cupcakes and 24 mini sized cupcakes?
This is strange, I’ve made this recipe before with great success. I am making it now as I type, and I don’t see flour in the ingredient list. I wonder if maybe it’s my browser settings?
Angela-
Sorry for the confusion. My web designer was tweaking some codes and working off an old post as a test. It should be fixed now. Thanks for letting us know. Have a great weekend.
-Jamie
There’s no flour in this recipe…
Ori-
There is definitely flour in the recipe – the measurement is 2 cups as detailed in the ingredient list. Have a great day.
-Jamie
I made these cupcakes and tweaked the recipe into andes mint cupcakes! This is seriously the moistest chocolate cupcake recipe ever. I think I may have eaten like 6 of them because they were so addictive. Thank you so much for posting this delicioso recipe!
http://hungryhungryhighness.blogspot.com/2013/03/andes-mint-cupcakes.html
Baked these yesterday and they were wonderful!! This tops my list of cupcake batter recipes. They were light and moist, just the way I like them. Thank you for the amazing recipe…now I shall try them out in different flavors..mmmmmm…
These were by far the BEST cupcakes I have ever made!! I was skeptical when the batter was so runny but figured, I’ve made them, might as well bake them. Honestly beat a cupcake I bought in Vegas at a Cupcakery!! I topped them with a simple vanilla buttercream! Everyone was begging for me! Great recipe!
Definitely try these!!!
Robyn-
I am so happy to hear you enjoyed the recipe. Thanks so much for stopping by and leaving your feedback – have a great day!
-Jamie