The Ultimate Chocolate Lover's Cupcake Recipe

A box of chocolates is one of the most popular gifts for romantic holidays, Mother's Day, and just as a way to say thank you. Instead of going out and buying chocolate, why not make it more personal and bake chocolate cupcakes that will satisfy any sweet tooth.


These cupcakes are a Chocolate Lovers dream – a rich chocolate cupcake scattered with mini chocolate chips throughout, topped with a decadent chocolate buttercream, a drizzle of chocolate sauce, and more mini chocolate chips. Now doesn't that sound much better than any ol' box of chocolates?

Ingredients:

Chocolate Chocolate Chip Cupcakes

2 1/2 Cups All Purpose Flour

3/4 cup Cocoa Powder

1 tablespoon Baking Powder

1 teaspoon Salt

12 tablespoons Unsalted Butter, at Room Temperature

1 1/2 cups Sugar

3 Eggs

1 teaspoon Pure Vanilla Extract

1 1/4 cups Boiling Water

1 cup Mini Chocolate Chips

Chocolate Buttercream

2 cup (4 sticks) Unsalted Butter, at Room Temperature

4 cups Confectioners Sugar

1 cup Cocoa Powder

1 teaspoon Pure Vanilla Extract

Pinch Salt

Mini Chocolate Chips, For Decoration

Chocolate Sauce, For Drizzling

Directions:

To make the Chocolate Chocolate Chip Cupcakes, preheat the oven to 350 degrees F. Line 2 cupcake pans with baking liners, set aside until needed.

In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.

In the bowl of a stand mixer, beat together the butter and sugar until light and creamy. Add the eggs and mix until fully incorporated. Mix in the vanilla. With the mixer running on low speed, slowly add the flour mixture in three additions, alternating with the water.  Increase the speed to medium and beat until the batter is smooth. Gently fold in the mini chocolate chips.

Using a ice cream scoop, divide the batter among the prepared cupcake liners, filling the liners 2/3 of the way.

Bake the cupcakes until a toothpick inserted into a few of the cupcakes comes out clean, about 20-25 minutes. Allow the cupcakes to cool in the pan for 2 minutes and then transfer to a cooling rack to cool completely.

While the cupcakes are cooling, make the Chocolate Buttercream. Cream the butter in the bowl of stand mixer fitted with the whisk attachment until light and fluffy, about 5 minutes. Add the confectioners sugar and cocoa powder and mix (gradually increasing in speed) until the sugar is fully incorporated, about 5 more minutes. You may need to stop the mixer and scrape down the sides of the bowl a couple times.

Add the vanilla and whisk until the buttercream is light and fluffy, about 3 minutes.

To frost the cupcakes, place the buttercream is a piping bag fitted with an open star tip. Starting the center of the cupcake, pipe in circles working your way up. Repeat with the remaining cupcakes. Drizzle the cupcakes with chocolate sauce and then top with some mini chocolate chips.

Serve and enjoy!

Note: These cupcakes last up to 3 days in a sealed container.

Makes:

24 Cupcakes

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