Deep Dark Chocolate Cupcakes

Total Time
Prep 5 mins
Cook 35 mins

This is my personal favorite! It's excellent for birthdays, anniversarys or anything else where you want to decorate the cake youself.

Ingredients Nutrition


  1. Combine dry ingredients in a large mixing bowl.
  2. Add the remaining ingredients except the boiling wter. Beat at medium speed for 2 minutes.
  3. Mix in boiling water, the batter will be thin, don't worry
  4. Pour into greased cupcake pans and bake at 350 for 35-40 minutes or until cake tester inserted in the center comes out clean.
Most Helpful

This recipe is a keeper! I made this recipe last night for a co-workers birthday. Every one loved this cake and one person told me it was the best cupcake he had ever had. I did make a slight change to the recipe instead of boiling water I used hot coffee. The coffee flavor isn't strong enough to be tasted but it does make the chocolate taste richer. Also I used the regular sized cupcake tin, from the serving size v and length of cooking the original recipe must have used the large muffin tins. I was able to make 27 cupcakes and only needed to bake for 20 minutes. <br/>P.S. I made this recipe again tonight for my son's birthday tomorrow. Thanks for sharing it!

Kristenblakley October 23, 2013

Most amazing cupcake I have ever tasted! I used hershey's dark chocolate cocoa, and that gave it an amazing, rich flavor. Thank you so much!

donna.cvet September 02, 2015

This was moist and tasted great. I used buttermilk and then used half cup of coffee and 1/2 cup boiling water instead of the cup of boiling water. I also used Kittencal's chocolate frosting recipe which was great (for my son's birthday)..but I would love it even more with a whipped cream frosting. It does make over 24 cupcakes though (I made 24 plus 8 mini cupcakes)...and only took about 18 minutes to bake. I saw basically the same recipe on another site that baked cake for 30 minutes...but that would be much too long for standard sized cupcakes (and I really filled mine up).

surfin' chef November 17, 2014

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