Chocoholic Cupcakes

so much chocolate, so little time

“Hi, I’m Whitney and I’m a chocoholic” …. “Hi Whitney!”

I could eat chocolate every second of the day …. I’m not kidding. It is an addiction, but I am no quitter… and won’t ever stop eating chocolate! If you’re ever in the mood to eat loads of chocolate (like I was today), try this recipe, and you’ll get your fix!

This cake is so rich and delicious; the coffee in it makes the chocolate taste dense and rich. Also, you can never go wrong with chocolate and butter, right? Scrumptious chocolate butter cream makes this cupcake sinful! Try this recipe … especially if its girls night!


Preheat the oven to 350 degrees

Line a cupcake tin (makes 12 cupcakes)



–          1 cup and 2 tablespoons of flour

–          ¼ cup of unsweetened cocoa powder

–          1 ¼ teaspoon of baking soda

–          ¼ teaspoon of salt

–          ¼ teaspoon of cinnamon

–          1 large egg

–          ½ cup of light brown sugar (packed)

–          ½ cup of white sugar

–          ½ cup and 2 tablespoons of whole milk

–          ⅓ cup of strong coffee (cooled)

–          ½ cup (1 stick) of melted butter

Whisk together the flour, cocoa, baking soda, salt and cinnamon in a bowl. In a large bowl mix the egg both sugars, then add the milk, coffee, and butter and mix together. Slowly add the dry ingredients (flour, etc.) to the wet ingredients. Once combined, fill the cupcake tin, each about ⅓ the way full.

Bake for about 13-15 minutes or until the cakes spring back when touched!

Butter Cream

–          1 stick of butter (soften)

–          6 ounces of semi-sweet chocolate (melted)

–          ¼ cup of powdered sugar

Put the butter in a stand mixer bowl or a bowl and mix with a hand mixer. Melt 6 ounces of chocolate over a double boiler or in the microwave. If in the microwave, heat for 1 minute, stir, then heat for another minute, stir until all the chocolate is melted. Let the chocolate cool. Once it is cooled, mix the chocolate with the butter slowly. Add about a tablespoon of chocolate at a time and let it completely incorporate before adding more. You will have to scrape down the sides of the bowl a couple times. Once all the chocolate is incorporated, add the powdered sugar slowly.

NOTE: the powdered sugar adds a little sweetness and thickens the frosting slightly (because of the cornstarch in the powdered sugar)!

Pile on the frosting or pipe it on! I used a large star tip to frost the cupcakes! I also used decorating sugar to sprinkle on the top to make it extra special.





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