Baking is therapeutic for me.  Some people exercise and some people watch t.v.- I head to the kitchen.

I was lucky enough to have the afternoon off yesterday.  I packed up the dog and traveled back to my parents house where I knew I could find some peace and quite (they live out in the country on a lake- you really can’t go wrong.)  My goal was to relax and make a delicious dinner for my mom’s birthday (which was actually last week but thanks to the giant snowstorm, I was unable to make it home.)

I spent my afternoon whipping up homemade ravioli, garlic knots, and cupcakes.

I wasn’t really even planning on sharing these cupcakes except once I bit into devoured one, I wanted to share this easy and classic cupcake.  You see, there really isn’t much excitement here.  After all, it is just a chocolate cupcakes- there are plenty of other fun flavors in the world to try.

Yet, after you’ve had a day, sometimes chocolate is just what you need.  You want to know the key?  Quality cocoa powder.  Sure it’s more expensive but the taste is unmatchable (without having to melt chocolate.)

Chocolate-Chocolate Cupcakes
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 12
  • Cupcake:
  • ½ cup butter softened
  • 1 cup sugar
  • 2 larges eggs
  • 1 teaspoon vanilla
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup Unbleached all purpose flour
  • ½ cup quality cocoa powder
  • ½ cup buttermilk
  • Frosting:
  • ½ cup butter softened
  • 2 cups powdered sugar
  • ½ cup quality cocoa powder
  • 2-4 tablespoons heavy cream
  • chocolate shavings for toppings
  1. Pre-heat oven to 350˚.
  2. In a medium bowl (or a bowl of a stand mixer) combine butter and sugar, beat until light and fluffy- about 3 minutes. Add in eggs and vanilla, continue to beat (I use the whisk attachment on my kitchen aid) until incorporated, scrapping down as needed. Add ⅓ of the dry ingredients followed by half of the milk. Beat until just combined. Scrap down sides and repeat. Add remaining dry ingredients and mix until batter is combined- don't over mix.
  3. Divide batter into 12 cupcakes and bake for 18-20 minutes or until cupcake springs back when pressed. Remove from pan and let cool.
  4. Once cupcakes are cool, beat butter (with a paddle attachment) until soft. Add cocoa powder and powdered sugar ½ cup at a time. Once frosting starts to come together, add in cream as needed to achieve a spreadable consistency (you don't want the butter cream too soft or too firm.) Pipe onto cupcakes (I usually use a large bag with a drop flower tip-2c) or smear on with a knife. Sprinkle with chocolate shavings.



Tagged with →