Moist chocolate cupcakes

Yields: 28 Servings Difficulty: Easy Prep Time: 25 Mins Cook Time: 40 Mins Total Time: 1 Hr 5 Mins

I tried and I tried and tried again dozens of chocolate cupcakes. I made thousands of them. I tried tens of recipes. But the one written down here is one of my favorite of all time.

Almost like devil’s food cake, this cake base has a lot of moisture and a very chocolatey taste even tho it contains cocoa powder only.

The topping has no added sugar (only the one in the chocolate you choose to use) – this way you will not have the feeling that after one you are to full to look at any other sweets 😉

But what makes me love the cupcakes in general is the decoration. As much as I love the simple ones I adore making the funny figurines on top.


P.S. Bake the base and make the ganache an evening (12  hours) before putting the chocolate cupcakes together. This way the cakes are going to be chilled and the cream will have the best consistency to pipe.


0/14 Ingredients
Adjust Servings
  • Frosting
  • Decoration-ptional


0/7 Instructions
    Cupcake base
  • Start by lining your cupcake molds with paper and preheat the oven to 195 degrees Celsius. Cream the butter, salt and sugar until white and fluffy (10 minutes approx.)
  • Add the eggs bit by bit.
  • Sift together all the dried ingredients and mix the vinegar with the buttermilk.
  • Add them to the butter in three-four rounds starting and finishing with the dry ingredients, mixing well after each time. Fold in the chocolate bits.
  • Pour the batter in the molds and bake them for approximately 20 minutes or until a probe comes out clean. Once they are out of the oven let them cool completely before taking them out and frosting them.
  • Cupcake topping
  • Heat up the cream and, in a bowl, pour it over the crushed chocolate. leave it for a minute and mix it until it's homogenous. Cover it with cling film and let it set until it can be piped.
  • Decorations
  • Have fun, use your imagination and create bogus creatures.

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