Chocolate Cupcakes with Chocolate Cream Cheese Frosting.

One word: Yum.
Other words: Rich, delectable, delicious, heavenly.

These were inspired by the fantastic and I could seriously just eat the frosting out of the bowl. It’s THAT good.

Chocolate Cupcakes
(Recipe courtesy of Martha Stewart)


  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup warm water
  • 3/4 cup buttermilk
  • 3 tablespoons vegetable oil
  • 1 teaspoon pure vanilla extract


  1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
  2. Divide batter evenly among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.

Chocolate Cream Cheese Frosting
(Recipe courtesy of My Baking Addiction)


  • 8 ounces of cream cheese; room temperature
  • 1/2 cup (1 stick) unsalted butter; room temperature
  • 4 tablespoons shortening (Crisco)
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon Kosher salt
  • 3 ounces unsweetened chocolated; melted and slightly cooled.
  • 4 cups confectioners’ sugar; sifted


  1. In the bowl of the stand mixer (use the paddle attachment) cream the softened butter, cream cheese and shortening until well blended.
  2. Add in the vanilla and salt; mix on low speed until well combined.
  3. Gradually pour in the chocolate until thoroughly combined.
  4. Add in the confectioners’ sugar one cup at a time until completely incorporated.
  5. If the frosting is too thick, add a little milk or heavy cream. I added two tablespoons of milk.

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