Death by Chocolate Cake

death by choco cake TLE

Death by Chocolate Cake

 Yields:  2, 6″ cake
Baking time: 30  mins


Chocolate Fudge Cake:

3 oz unsweetened chocolate, chopped

1/3 cup unsweetened dark cocoa powder

1 cup water, boiling

3/4 cup (12 Tbsp) unsalted butter, room temperature

1 1/4 cup dark brown sugar, packed

2 large eggs, room temperature

1/3 cup sour cream, room temperature

1 tsp vanilla extract

3/4 cup all-purpose flour

1/2 cup cake flour

1 tsp baking powder

1/4 tsp fine sea salt

Simple Chocolate Buttercream:

1 cup unsalted butter, room temperature

3 cups powdered sugar

1/2 cup unsweetened cocoa powder

1/4 tsp fine sea salt

2 Tbsp milk, or heavy cream, or coconut milk

Chocolate Ganache:

3 oz dark chocolate (72%), finely chopped

3 oz heavy cream

Chocolate Toppings:

Brownie Batter Oreos

Rolled chocolate wafers

Fun-size chocolate bars

Mini Reese’s peanut butter cups

Hershey’s Kisses

death by choco cake TLE2


Chocolate Fudge Cake:

  1. Preheat oven to 350 degrees F. Butter two 6-inch round cake pans and line with parchment paper. Set aside.
  2. In a small bowl, combine unsweetened chocolate, cocoa powder and boiling water. Whisk until smooth. Set aside and allow to cool. It is ready to use when it is no longer hot, and just warm to the touch.
  3. In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and brown sugar until fluffy and smooth. Add eggs and mix until incorporated. Add sour cream and vanilla and continue to mix.
  4. In a medium bowl, whisk together all-purpose flour, cake flour, baking powder and salt. Add 1/3 of flour mixture into the bowl of stand mixer. Mix at low speed until almost combined. Pour in half of the cooled chocolate mixture and mix. Add another 1/3 of flour, followed by the remaining half of chocolate. End with the last 1/3 of flour. Mix between each addition and scrape down bowl as needed to ensure thorough mixing.
  5. Divide batter evenly between prepared cake pans. Bake for 30 minutes, rotating pans after 15 minutes. Bake until cake is set and toothpick inserted in center of cake comes out clean. Let cake cool in pan for 5 minutes. Run a knife or mini offset spatula around the perimeter of the cake to loosen it from the pan. Invert and let cake cool to room temperature on a wire rack.

Simple Chocolate Buttercream:

  1. In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), cream butter until smooth. Sift together powdered sugar and cocoa powder. Add to bowl in three additions. Mix on low speed after each addition. Add salt and milk. Mix until combined. Adjust consistency according to preference. If buttercream is too thick, add milk 1 Tbsp at a time until desired consistency is achieved. If buttercream is too thin, add 1/4 cup sifted powdered sugar (up to 3/4 cup). Set aside until ready to use.

Chocolate Ganache:

  1. Place chopped chocolate in a large bowl.  Bring heavy cream to a simmer.  Pour hot cream over chopped chocolate and cover bowl with plastic wrap.  Let sit for 3 minutes.  Remove plastic wrap and stir ganache until homogenous. Allow to sit at room temperature for 8-10 minutes until ganache has slightly thickened.


  1. Level cake rounds. Slice each cake round into two layers, for a total of 4 layers of cake. Build cake and frost with buttercream. Allow to chill in the fridge while ganache thickens. Once ganache is ready, pour melted chocolate over chilled cake. Immediately decorate the top of the cake with you desired toppings (Oreos, chocolate wafers, chocolate bars, chocolate candies). Place in fridge for 10 minutes to allow chocolate to set up. Remove from fridge and serve immediately.
  2. death by choco cake TLE3


source: thelittleepicurean


Margarita cupcakes

Margarita cupcakes

Margarita cupcakes

 Yields:  1 doz



1 1/2 cups all-purpose flour

1 1/4 cups sugar

1/2 cup buttermilk, room temperature

1/2 cup (1 stick) unsalted butter, room temperature

2 eggs, room temperature

2 limes, juiced and zested

1 1/2 tablespoons tequila, optional

2 teaspoons baking powder

1/2 teaspoon vanilla extract

1/4 teaspoon salt


1 1/2 cups (3 sticks) unsalted butter, room temperature

3-4 cups powdered sugar, or to taste

1/4 cup freshly squeezed lime juice

2 tablespoons tequila, optional

2 teaspoons lime zest

1/2 teaspoon vanilla extract

1/8 teaspoon coarse salt


  1. Preheat oven to 350º F and line a muffin tin with 12 cupcake liners.
  2. In a small bowl, combine flour, baking powder and salt and mix together.
  3. In a large bowl or mixer, cream together butter and sugar for 4-5 minutes, or until butter is fluffy and lightened in color.
  4. Beat in eggs one at a time, waiting for each to be incorporated before adding the next one.
  5. Scrape down sides of bowl and mix in lime juice, tequila (if using), lime zest and vanilla extract.
  6. Working in batches, alternate between adding the dry and wet ingredients, beginning and ending with the dry. Mix batter until just incorporated, then let rest 10 minutes.
  7. Pour batter into cupcake molds, filling each 3/4 full, then place baking dish in oven and bake for 30 minutes, or until cupcakes are golden and tops are springy to the touch.
  8. Remove from oven and let cool completely.
  9. To make the frosting: beat sugar in a large bowl or mixer on high speed for 5 minutes, or until fluffy and lightened in color.
  10. Gradually mix in powdered sugar until incorporated, then beat in lime juice, tequila (if using), zest, vanilla extract and salt. Note: little by little, add more powdered sugar if you want a firmer frosting.
  11. Mix everything together one more time, then frost cooled cupcakes, garnish with fresh limes and serve immediately…enjoy!

source:  12tomatoes

Halloween Cupcakes

halloween cupcakes

Halloween Cupcakes

Chocolate Cupcakes

3/4 cup cocoa powder

1 1/2 cups AP flour

1 1/4 cups sugar

1 1/2 tsp baking soda

3/4 tsp baking powder

3/4 tsp salt

2 large eggs

3/4 cup warm water

3/4 cup buttermilk

3 tbsp canola oil

2 tsp pure vanilla extract

halloween cupcakes2


  1. Preheat oven to 350F and grease or line your muffin tin.
  2. In a large mixing bowl, combine the cocoa, flour, sugar, baking soda, baking powder, and salt.
  3. Add the eggs, water, buttermilk, and vanilla, and mix until the lumps are gone, scraping the bowl as you go along.
  4. Fill the muffin tins 3/4 full, and bake for 20-25 minutes, or until a toothpick pulls out clean.
  5. Let cool. To fill with pudding, slice off a circle in the top of the cupcake, much like you would when removing the top of a pumpkin for carving. Plop some pudding into the hole, and press the cupcake lid back down. Easy!


Halloween Buttercream


3/4 cup butter

3-4 cups icing sugar

1 tbsp vanilla

a few drops of orange food colouring


  1. Whip butter in bowl of a stand mixer.
  2. Gradually add icing sugar and vanilla until desired consistency is reached. Beat in food colouring until evenly orange.
  3. If icing is too thick, add a tsp of milk or cream at a time until it softens

source:  leannebakes

Melted Witch Cupcakes

melted witch cupcakes

Melted Witch Cupcakes

 Yields:  24 pcs
Prep time: 1 hr
Total Cooking Time:  1 hr



24 chocolate cupcakes, baked and cooled (see chocolate cupcake recipes)

Green buttercream frosting (recipe below)

Chocolate ganache (recipe below or see chocolate ganache recipes)

24 Hershey Kisses, unwrapped

12 Oreo cookies, separated with the frosting scraped off

Buttercream Frosting:

3 sticks salted butter, slightly softened

3 teaspoons vanilla extract

1/3 cup heavy cream

6 cups powdered sugar

a few drops green and yellow food coloring

Chocolate Ganache:

1 cup semi-sweet chocolate chips

1/2 cup heavy cream

4 Tablespoons light corn syrup or honey




Prepare frosting: In the bowl of your mixer, beat butter, vanilla, and heavy cream on medium low speed until combined. With the mixer on low, slowly add powdered sugar and a few drops of yellow and green food coloring until just combined. Increase mixer speed to high and beat for one minute, until fluffy and smooth.

Using tiny dabs of frosting, attach Hershey Kisses to Oreo halves to form witch hats. Set aside.

Frost cupcakes generously and place in the refrigerator for about an hour, until frosting is slightly chilled.

Prepare ganache: In a microwave-safe bowl, heat chocolate chips and cream, stopping every 20 seconds to stir until melted and smooth. Stir in corn syrup, then let cool and thicken just a bit. Spoon over cupcakes and let set for just a few minutes, then top with an Oreo witch hat

source:  confessionsofacookbookqueen

Candy Corn Ghost Cupcakes

J -Candy Corn

Candy Corn Ghost Cupcakes

 Yields:  12 pcs
Baking temp: 350F
Baking time: 20 mins


For the Cupcakes

1 1/3 c. all-purpose flour

1 1/4 tsp. baking powder

1/2 tsp. kosher salt

6 tbsp. unsalted butter, at room temperature

1 c. sugar

1 large egg plus 1 egg white, at room temperature

1 1/2 tsp. vanilla extract

1/2 c. milk

1 to 2 drops yellow food coloring

1 to 2 drops orange food coloring

For the Frosting

1 c. unsalted butter, softened

3 to 4 c. confectioner’s sugar

2 to 4 tbsp. vanilla extract

1/2 tsp. kosher salt

1 drop yellow food coloring

1 drop orange food coloring

Royal icing eyes, for garnish


  1. Make cupcakes: Heat oven to 350 degrees F. Fill cupcake pan with liners; set aside.
  2. Sift together flour, baking powder, and salt in a large bowl. In the bowl of a stand mixer fitted with a paddle attachment, cream butter and sugar until light and fluffy. Add egg and beat until combined; scrape down bowl, beat in egg white. Add vanilla and beat until combined.
  3. Alternate adding flour and milk, beginning and ending with flour mixture.
  4. Evenly divide batter into three separate bowls and color two portions, one with yellow food coloring and the other with orange food coloring. Divide batter evenly among liners until they’re three-quarters full.
  5. Bake until tops are golden and spring back when slightly pressed, about 20 minutes. Remove from oven and transfer cupcakes to a wire rack to let cool completely.
  6. Make frosting: In the bowl of a stand mixer fitted with a paddle attachment, beat butter until slightly whipped. Add 1 cup confectioner’s sugar at a time, beating on low until slightly blended, about 5 seconds. Increase speed to high and beat until fully incorporated, 5 to 7 seconds more. Repeat with remaining confectioner’s sugar. Add two tablespoons heavy cream and vanilla and beat to combine. Add remaining heavy cream as needed to achieve desired consistency. Add salt and beat to combine. Evenly divide frosting into three separate bowls and color two portions, one with yellow and the other with orange. Fill three pastry bags with each color. (Fit yellow and orange pastry bag with a closed star tip; fit white pastry bag with a round tip.) Pipe three layers with each color. Finish with royal icing eyes.

source:  delish

Devil’s Food Cupcakes with Wicked Red Velvet Frosting

Devil's Food Cupcakes with Wicked Red Velvet Frosting2

Devil’s Food Cupcakes with Wicked Red Velvet Frosting

Yields: 18 pcs
Baking temp: 350 degrees fahrenheit
Baking time: 20-24 mins


For the cupcakes:

1 1/2 cup flour

3/4 cup cocoa

1 tsp baking soda

1/2 tsp salt

1 cup sugar

1 cup brown sugar

1 1/4 cup vegetable oil

2 eggs

1 1/2 tsp vanilla

1 cup boiling water

black candies/sprinkles, if desired

For the Red Velvet Buttercream:

1 cup butter

1/2 cup red velvet cake mix (just the powder mix, not prepared)

1/2 cup cocoa powder

3 cups powdered sugar

1 tsp vanilla

1/4 cup heavy cream

Devil's Food Cupcakes with Wicked Red Velvet Frosting


Bake the cupcakes:

  1. Preheat oven to 350 degrees and line 2-12 cup muffin pans with paper liners. Sift together flour, cocoa powder, baking soda, and salt in a large bowl.
  2. In a smaller bowl, whisk together oil and both sugars until well combined. Whisk in eggs and vanilla.
  3. Pour wet ingredient mixture over dry ingredient mixture and mix, then carefully stir in hot water until smooth.
  4. Fill muffin cups 2/3 way full with batter (you should get about 18 cupcakes) and bake at 350 for 20-24 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
  5. Let cool in pan for 5-10 minutes then carefully remove to wire rack to cool completely.

Make the Buttercream:

  1. Sift together the cake mix, cocoa powder, and powdered sugar.
  2. Beat butter for a full three minutes, or until pale and fluffy. Then, beat in 1 cup of powdered sugar mixture at a time until thick frosting comes together.
  3. Add in vanilla and half of cream and beat until fluffy. If needed, beat in rest of heavy cream until frosting reaches desired consistency.
  4. Pipe or dollop frosting onto cooled cupcakes and top with any desired sprinkles or candies.

source: feastwithme

Chocolate Cupcakes with Chocolate Buttercream Frosting

chocolate cupcakes with choco buttercream

Chocolate Cupcakes with Chocolate Buttercream Frosting

 Yields:  12 pcs

Prep Time : 30 mins

Baking temp: 170°C (325°F) gas 3

Baking time: 20 mins
Total time: 1 1/2 hrs


chocolate cupcakes:

100g plain flour

20g cocoa powder

140g caster sugar

1.5tsp baking powder

Pinch of salt

40g unsalted butter at room temperature

120ml whole milk

1 egg

¼tsp of vanilla extract

chocolate buttercream frosting:

600g icing sugar sifted

200g unsalted butter

80g cocoa powder

80ml whole milk



  1. Preheat the oven to 170°C (325°F) gas 3.
  2. Put flour, cocoa, sugar and baking powder, salt and butter in a free-standing mixer with paddle attachment. Mix together until you have a sandy consistency.
  3. Whisk milk, egg and vanilla in a jug. Slowly pour half into the mixture, beat to combine and then turn the mixer up to high speed to get rid of any lumps.
  4. Turn the mixer down to a slower speed and pour in the remaining mixture. Continue to mix for a couple of mins. Do not over mix.
  5. Spoon mixture into the 12 cases and cook for 20 mins.
  6. For the chocolate buttercream: Beat icing sugar, butter and cocoa powder together in a free-standing mixer on a medium speed. Turn down to a low speed and add milk gradually, once mixed turn up to a high speed again and beat for approx 5 mins and mixture is light and fluffy.
  7. Use a piping bag and metal nozzle to pipe onto top of cooled cupcakes.
  8. Decorate with blueberries, edible gold stars and glitter. You could also try decorating these chocolate cupcakes with regal iced cut outs or lustre spray.


Devilish Devil’s Food Cupcakes

Devilish Devil's Food Cupcakes2

Devilish Devil’s Food Cupcakes

Baking temp: 350F
Baking time: 20-25 mins 



For the Cupcakes

1 cup boiling water
3/4 cup unsweetened cocoa powder
1/2 cup whole milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1 1/4 cups dark brown sugar, packed
3/4 cup granulated sugar
4 large eggs, at room temperature

For the Frosting

4 cups confectioner’s sugar
10 tablespoons unsalted butter, at room temperature
4 tablespoons whole milk
1-2 teaspoons vanilla extract (to taste)
red food coloring (I used Wilton gel colors)

fondant, tinted black (for decoration)

Devilish Devil's Food Cupcakes


  1. To make the cupcakes, begin by preheating the oven to 350 degrees F, and position a rack in the middle of the oven.  Line cupcake tins with paper liners.In a bowl, whisk together the boiling water and cocoa powder until smooth.  Whisk in the milk and vanilla extract.  In a separate bowl, sift together the flour, baking soda, and salt.

    In the bowl of a standard electric mixer, fitted with the paddle attachment, beat together the butter and both sugars until light and fluffy.  Beat in the eggs one at a time, beating well after each addition.  Begin to add in the flour mixture and the cocoa mixture to the creamed butter, alternating between the dry and wet ingredients, and making sure to begin and end with the flour mixture.  The batter may look slightly curdled, but don’t worry, this is what you want!  Mix together only until just combined.

    Divide the cake batter evenly among the cupcake tins.  Bake the cupcakes in the oven until  a tooth pick inserted into the center of the cupcakes comes out clean, about 20-25 minutes.  Set the cupcake tins on wire racks, and allow the cupcakes to cool in the tins for about five minutes, before removing them and allowing them to cool completely on the racks.

    While the cupcakes are cooling, prepare the frosting.  In the bowl of a standard electric mixer fitted with the paddle attachment, beat together the confectioner’s sugar and butter until the mixture begins to come together. Lower the mixer speed, and add in the milk and vanilla extract.  Increase the mixer speed to high, and beat the frosting until it is light and fluffy, about 5 minutes.  Add enough food coloring to turn the frosting a bright shade of red.  Once the cupcakes have cooled completely, frost the cupcakes with a large round tip (I used an Ateco 807 plain tip).  Take the black fondant, and begin to shape small bits of it into curved devil horns, and then place the horns on top of the cupcakes.  Enjoy!.

source:  ambrosiabaking

Moist Yellow Cupcakes with White Chocolate Frosting


Moist Yellow Cupcakes with White Chocolate Frosting

Yield: 16-24 pcs


  • 2 large eggs, room temperature and separated
  • 2 and ¼ cups (280g) sifted plain flour
  • 2 and ½ teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup (180g) unsalted butter, softened
  • 1 and ¾ cups (350g) granulated sugar
  • 3 teaspoons vanilla extract
  • 1 cup (240ml) whole milk, room temperature
For the frosting
  • 1 cup (230g) unsalted butter, softened
  • 3 and ½ cups (420g) icing sugar
  • ½ cup (45g) white cocoa powder (I used Caotina blanc White Cocoa Powder)
  • ½ teaspoon salt
  • 2 teaspoons vanilla extract
  • 3 tablespoons (45ml) heavy cream or milk
  • Rainbow sprinkles
  1. Preheat the oven to 350F/176C. Line a 12-count muffin pan with cupcake liners.
  2. Using a stand mixer, or hand mixer fitted with the whisk attachment, beat the 2 egg whites on high speed in a medium bowl until soft peaks form, about 2-3 minutes.
  3. In a separate medium bowl, combine the flour, baking powder, and salt. Set aside.
  4. With the whipped egg whites set aside, using a stand or hand mixer fitted with the paddle attachment, beat the butter on high speed until smooth and creamy – about 1 minute. Add the sugar and beat for 3-4 minutes until creamed together well. Scrape down the sides of the bowl with a spatula if needed. Add the two egg yolks and vanilla, and beat on medium speed until combined. On low speed, add the dry ingredients in three additions, alternating with the milk, mixing after each addition until just combined. Do not overmix. Fold the whipped egg whites into the batter. The batter will be smooth, and slightly thick.
  5. Spoon the batter into the cupcake liners filling halfway. Bake for 18-21 minutes or until the tops of the cupcakes spring back when gently touched, and a toothpick comes out clean when inserted into the centre. Do not overbake, your cupcakes will dry out. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
For the frosting
  1. Using a stand or hand mixer fitted with the paddle attachment, beat the butter on high speed until smooth and creamy – about 2 minutes. On low speed, gradually add 3 cups (375g) of icing sugar, the white cocoa powder, and salt. Beat until the sugar and cocoa are absorbed into the butter – about 2 minutes. On medium speed, add the vanilla and cream. Once added, turn mixer to high and beat for 1 minute. Add the last ½ cup of icing sugar if you’d like your frosting thicker. Pipe or spread the frosting onto the cooled cupcakes, and decorate with sprinkles.
Notes : You will make 16 to 24 cupcakes depending on the size of your pan, and cupcake liners.

Make ahead of time: Cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature. Frosting can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use. Decorate cupcakes immediately before serving. Leftover cupcakes keep well covered tightly at room temperature or in the refrigerator for 3 days. Unfrosted cupcakes can be frozen up to 2-3 months. Thaw overnight in the refrigerator.

source :  marshasbakingaddiction

Triple Chocolate Coffee Cupcakes

tripple chocolate coffee cupcakes


Yields:  18 pcs
Prep time: 15 mins
Baking temp: 350 degrees fahrenheit
Baking time: 20 mins



1 cup sugar

½ cup butter, softened to room temperature

2 eggs

1¾ cups all purpose flour, sifted

2 tsp baking powder

¼ teaspoon salt

¼ cup unsweetened cocoa powder, sifted

1 cup brewed coffee, chilled (I used Dunkin’ Donuts Chocolate Glazed Donut)

½ teaspoon vanilla extract

¼ cup semi sweet chocolate chips


1½ cups butter, softened to room temperature

4 cups powdered sugar, sifted

½ cup unsweetened cocoa powder, sifted

2 – 3 tablespoons heavy cream

1 teaspoon vanilla extract

1 teaspoon brewed coffee, chilled



  1. Preheat oven to 350 degrees
  2. Combine flour, baking powder, salt and cocoa in a large bowl, set aside
  3. Combine coffee and vanilla, set aside.
  4. In the bowl of an electric mixer fitted with the paddle attachment, cream the sugar and butter (approx 2 – 3 minutes).
  5. Add eggs to butter mixture, one at a time, mixing well after each addition.
  6. Gradually add dry ingredient mixture alternating with the coffee mixture to the batter.
  7. Fold in chocolate chips.
  8. Line 2 muffin pans with cupcake liners (18 liners total).
  9. Fill each liner with ¼ cup of mixture.
  10. Bake for 20 minutes or until a toothpick comes out clean.


  1. In the bowl of an electric mixer fitted with the whisk attachment, whip the butter for 5 minutes on high, until fluffy and white (scrape sides occasionally).
  2. Mix sifted powdered sugar and cocoa and slowly add to whipped butter, mixing well.
  3. Add vanilla and coffee to mixer and mix well.
  4. Add heavy cream as needed to get to desired consistency.
  5. Whip frosting for 2 – 3 minutes.
  6. Pipe or spread frosting onto completely cooled cupcakes.

source: iheartkitchen