Chocolate Cupcakes with Chocolate Cream Cheese Frosting

Chocolate cupcake IAB2

Ultimate Chocolate Cupcakes with Ultimate Chocolate Cream Cheese Frosting



1/2 cup (1 stick or 115g) unsalted butter

2 ounces semi-sweet baking chocolate

2 large eggs, at room temperature

3/4 cup (150g) granulated sugar

2 teaspoons vanilla extract

1/2 cup (115g) sour cream, room temperature

1/2 cup (42g) unsweetened cocoa powder

3/4 cup (95g) all-purpose flour

1/2 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

Chocolate Cream Cheese Frosting

12 ounces semi-sweet chocolate (chips or chopped)

1 1/2 cups (3 sticks or 345g) unsalted butter

8 oz. cream cheese, room temperature

2 cups (250g) confectioners sugar

1/4 cup (30g) unsweetened cocoa powder

4-5 tablespoons brewed hot coffee

 Chocolate cupcake IAB



  1. Preheat the oven to 350F degrees. This recipe makes 12-14 cupcakes, so prepare one pan (or maybe two) with cupcake liners.
  2. Melt the butter and chocolate together in the microwave. Microwave in 30-second increments, stirring in between each time. Set aside.
  3. In the bowl of a stand mixer with the whisk attachment; add the eggs, sugar, vanilla, and sour cream and whisk on medium speed until smooth. (about 1 minute)
  4. In a medium sized bowl, sift the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined.
  5. Add the cooled butter/chocolate to the stand mixer and whisk until smooth, about 30 seconds.
  6. Slowly add in the flour mixture, about 1/4 cup at a time with the stand mixer on low.
  7. As soon as you are done adding the flour turn the mixer off. (You do not want to over-mix!)
  8. The batter will be very thick.
  9. Fill the cupcake liners 2/3 of the way full with batter. Bake for 15-18 minutes. The center of the cupcake should spring back up if gently pressed.

Chocolate Cream Cheese Frosting

  1. Melt chocolate in the microwave, stirring every 30 seconds. (should be about 1 1/2 minutes total)
  2. Place room temperature butter and cream cheese in a stand mixer, starting on low, then increasing speed to medium-high. Cream together until light, fluffy, and a pale yellow.
  3. In a separate bowl, add 4 tablespoons of hot coffee to cocoa and stir. If the mixture is still very thick, you can add 1 more tablespoon of hot coffee.
  4. Turn the mixer off and add in cooled chocolate and cocoa/coffee mixture.
  5. Turn mixer on to the lowest setting and add in confectioners sugar, 1 cup at a time. Once incorporated, turn mixer on high for 1-2 minutes.
  6. Frosting will darken as it sets.
  1. Make sure cupcakes are cool before frosting.


source:  iambaker


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

Undead Gingerbread Cupcakes

undead gingerbread cupcakes

Undead Gingerbread Cupcakes by Lily Vanilli

 Yields:  12 pcs

Prep Time : 40 mins

Baking temp: 170°C (325°F) gas 3

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


Chocolate cupcakes:

1/4 cup (60g) unsalted butter, at room temperature

2/3 cup (140g) superfine (caster) sugar

1 large egg

1/2tsp vanilla extract

3/4 cup (115g) all-purpose (plain) flour, sifted twice

1/4 cup (30g) unsweetened cocoa

1/4tsp baking soda (bicarbonate of soda)

1/4tsp salt

1/3 cup (80ml) sour cream

4tbsp strong espresso, cooled

Chocolate frosting:

1/4 cup (60g) unsalted butter, at room temperature

1/4 cup (30g) unsweetened cocoa

1/3tsp salt

1/2tsp vanilla extract

11/2 cups (250g) confectioner’s (icing) sugar

2tbsp full-fat milk

2tbsp heavy (double) cream


3 cups (450g) all-purpose (plain) flour, plus extra to dust

1tsp baking soda (bicarbonate of soda)

2tsp ground ginger

11/2tsp ground cinnamon

1tsp freshly grated nutmeg

1/4tsp salt

1/2 cup (115g) unsalted butter, at room temperature

1/2 cup (100g) granulated sugar

2/3 cup (160ml) black treacle

1 large egg

zest of 1/2 lemon, finely grated

white icing pen



Chocolate cupcakes:

  1. Preheat the oven to 180ºC/350ºF/gas 4. Line a 12-hole muffin pan with paper cases.
  2. Preheat the oven to 180ºC/350ºF/gas 4. Line a 12-hole muffin pan with paper cases.
  3. Using an electric mixer, cream the butter and sugar together until very light and fluffy (about 5 minutes). Add the egg and vanilla extract, and beat until thoroughly incorporated.
  4. Combine the flour, cocoa, baking soda, and salt in a mixing bowl.
  5. Add the dry ingredients in three parts, alternating with the sour cream. Then slowly add the cooled coffee.
  6. Using an ice-cream scoop, spoon the batter into the paper cases, filling them three-quarters full. Bake for 15 minutes or until a toothpick inserted into the center comes out clean.
  7. Cool in the muffin pan for a few minutes, then transfer to a wire rack to cool completely before decorating.

Chocolate frosting:

  1. Using an electric mixer, cream together the butter and the cocoa until combined.
  2. Add the salt, vanilla extract, sugar, and milk and continue to beat, slowly adding the cream. Beat until very smooth.


  1. To make the gingerbread, sift together the flour, baking soda, spices, and salt and set aside.
  2. In the bowl of an electric mixer, cream the butter and sugar until very light and fluffy. Add the egg and treacle and beat until well combined. Add the flour mixture and lemon zest gradually, and beat until incorporated.
  3. Divide the dough into two pieces. Wrap each half in plastic wrap and refrigerate for at least three hours.
  4. Preheat the oven to 180ºC/350ºF/gas 4. Line two baking sheets with baking paper.
  5. Lightly flour your work surface and roll out the dough to a thickness of around 1⁄4 inch (5mm). Use a cookie cutter to cut out the tombstone shapes, or cut them out freehand with a knife or cut around objects of the right shape and size. (You can make really effective cookie cutters using thick sheets of foil trays – using scissors, cut long strips with very straight edges from an aluminum tray, fold to a double thickness, and shape however you like, bending them around things to help you get a clean shape. Staple the ends together and you have a bespoke cookie cutter!)
  6. Transfer the cookies onto the lined baking sheets, about 1 inch (2.5cm) apart. Bake for 6–8 minutes depending on size, until each cookie is firm and the edges are just beginning to brown. Remove from the oven and cool on the baking sheet for 1–2 minutes. Transfer to a wire rack to cool completely.
  7. Using a white icing pen, ice text onto the ‘tombstones’.
  8. Cover the top of the cupcakes with chocolate frosting, then dust with a thick layer of cocoa ‘soil’. Insert the iced gingerbread ‘tombstones’ and decorate with white fondant flowers.


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

Halloween worm cupcakes


Halloween worm cupcakes

Halloween worm cupcakes


your favorite chocolate cupcakes (see chocolate cakes / cupcake recipes)

your chocolate buttercream or any chocolate frosting (see chocolate frosting recipes)

8 dark chocolate biscuits

36 x 2cm cubes of fudge


Pin tool or cocktail stick

Rolling pin

Sandwich bag



  1. Start by baking the chocolate cupcakes. Leave to cool.
  2. Ice the cupcakes by placing a fair sized blob in the middle of the cupcake and patting the top until the icing reaches the paper cases.
  3. Place the chocolate biscuits in the sandwich bag and crush the bag with a rolling pin until you have crumbs.
  4. Place the crumbs into a dish and push the cupcakes into the crumbs so they stick onto the buttercream.
  5. To make the worms, knead and roll each piece of fudge until you have long worms. Using a cocktail stick or pin tool emboss little lines along the worm and place it onto the chocolate crumbs.
  6. Weave a few into the chocolate crumbs and around the other worms if you like too. Your cupcakes are ready to be served!


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

Chocolate Pumpkin Cupcakes

Chocolate Pumpkin Cupcakes IAB

Chocolate Pumpkin Cupcakes

Yields:  9pcs


1 cup brown sugar

1 cup white sugar

1/2 cup buttermilk

1 cup canned pumpkin

1 tablespoon vanilla

3/4 cups softened butter

4 Eggs

1 1/2 cups flour

2/3 cups cocoa

2 teaspoons baking powder

1 teaspoons baking soda

1/2 teaspoons salt

For the pumpkin whipped cream see recipe here



  1. Heat oven to 350
  2. In a small bowl combine buttermilk and pumpkin. Just mix together until incorporated.
  3. In a medium bowl, sift together flour, cocoa, baking powder, baking soda, and salt.
  4. In a mixer, beat the butter, sugars, and vanilla together until light and fluffy.
  5. Add in eggs, one at a time, until fully incorporated.
  6. Alternating, add the flour mixture and buttermilk mixture to the sugar mixture. Beginning and ending with the flour mixture.
  7. Mix for 1 minute on low until fully combined.
  8. Using an ice cream scoop or 1/4 cup measuring cup, place batter in prepared cupcake pan.
  9. Bake for 18-22 minutes. C
  10. upcakes are done when an inserted toothpick comes out clean

source:  iambaker