Chocolate Cupcakes With Chocolate Frosting

"I can't seem to get enough chocolate lately and these cupcakes were among my victims. This recipe comes from a Chicago bakery called Sweet Mandy B's and these cupcakes will make you happy!"
photo by ChloeM photo by ChloeM
photo by ChloeM
photo by GrumpyIrishLady photo by GrumpyIrishLady
photo by ChloeM photo by ChloeM
photo by klapauciusbb photo by klapauciusbb
photo by RecipeNut photo by RecipeNut
Ready In:
24 cupcakes




  • Cupcakes: sift the flour, cocoa, baking soda, baking powder and salt into the bowl of a heavy mixer fitted with the paddle attachment; add sugar.
  • Turn the mixer on low and add, in order; water, milk, eggs, oil and vanilla; scrape down the sides of the bowl and beat on medium, briefly, to achieve a smooth batter.
  • Scoop the batter into muffin tins lines with paper baking cups; each cup should be about half full; slide the tins onto a baking sheet and bake at 325° until a toothpick inserted into the center comes out clean, about 30 minutes.
  • While cupcakes are cooling, prepare the frosting.
  • Frosting: Cream the butter in the bowl of a mixer, using the paddle attachment; beat in the corn syrup, vanilla and salt.
  • With the machine off, spoon in the cocoa; carefully turn the mixer on low so as to avoid death by cocoa inhalement; do likewise for the sugar, in three parts; last, add the cream then beat until fluffy.
  • .
  • When the cupcakes are completely cool, frost generously and shake on some sprinkles if you like.

Questions & Replies

  1. Is it okay to use vegetable oil for frosting instead of corn syrup?


  1. Absolutely delicious! The cupcakes themselves are light and moist with a richness running through them. Perfect crumb and texture. The frosting is delicious too, just the right consistency and richness. This will now be our go to chocolate cupcake recipe. We made them for Easter and frosted them thick around the edges with a depression in the middle. We sprinkled grated chocolate around the outer ring, like a nest, and put Cadbury's mini-eggs in the depression. Will upload picture shortly. Beautiful recipe, thanks so much!
  2. These were sssooooo good and I am not a cake fan. The batter was thin so I had made a huge mess as i was pouring the batter into the cupcakes. For the second batch I poured the batter into a large cup then poured it into the tins from there. They did flow all over place so but I liked the flavor so much that I made them again and filled the tins less than half full. So the first batch was a mess, the second batch was great.
  3. The cupcakes leaked everywhere and concaved. Way too low of a cooking temperature, not pleased.
  4. These are my go-to chocolate cupcakes. They're so moist and light and chocolatey! The batter is thin, so now I always put it in a pancake batter dispenser/squeeze bottle to pour it in the cupcake tins. Sooo much less messy. I've never made the icing, so I can't rate it.
  5. Incredible cupcake recipe. Very light and moist with a great flavor. I have made this recipe well over 100 times.


  1. This rating is for the cupcakes only...I didn't get as far as making the frosting. I really wanted to love these, and taste-wise, I do. Unfortunately I had some issues after they were baked and I was trying to get them out of the pan. The batter was <b>very</b> runny; I had to use a glass measuring cup to fill the muffin cups. I baked for 33 minutes total. The cupcakes never "puffed up", but instead spread over the pan as they baked (and I did only fill the cups 1/2 full as directed). I took them out of the oven to let them cool on a wire rack a little before taking out of the tins, but when it was time to take them out, the cupcakes were stuck to the muffin pan. I ended up having to go around each muffin using a fork to get them unstuck, which of course made them look not-so-pretty and made a big mess. The tops are really good - remind me of the tops of brownies, and the inside is light and fluffy with a good chocolate taste. I'm not sure if I'll make these again due to the difficulty I had at the end. One change I may try making is filling them even less than 1/2 full to see if that helps avoid the problem I had this time, or maybe I'll try baking it as a cake instead of cupcakes. Thanks for posting!!!
  2. these cupcakes never last long whenever I bake them; fantastic recipe! FYI: I substituted vegetable oil with extra virgin olive oil and it actually made the cupcake feel 'lighter', retained all the flavour and moisture.
  3. Yumm!! I had only about 3/4 cup of cocoa left but proceeded with the recipe anyway. It still turned out great! Instead of hot water, I used hot coffee instead and brown sugar which I cut down to 1 1/2 cup. Since no more cocoa, for the frosting I used melted dark chocolate instead, cutting down the butter to just 1/2 cup, omitted the sugar and corn syrup and just added the whip cream.Oooooh, it was just yummy!!



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