Chocolate Lover’s Cupcakes.
Yes yes yes.
And yes.
Sooooo it’s supposedly the most romantic day of the year and stuff and I can’t think of anything more romantic than face planting into a pile of that frosting with the one you love.
And since I really love YOU, I had to share something uber romantic. Piles of chocolate frosting for the win.
Surprise! You’re my valentine. Isn’t that cool?
I mean, technically I already HAVE a valentine but he can be weird and not want to eat chocolate lover’s cupcakes and also spends a fair amount of time hoping to perfect Ric Flair’s shin breaker and carries a tattered picture of Conway Twitty in his wallet.
Yeeeeeah.
Okay not really, but I swear that is exactly what he’s like in real life. And this is my… real life. Luckily he redeems himself quite often by surprising me with chocolate lava cake truffles. That’s nice.
Not sure if you know this, but I’m a chocolate fanatic. No, really. REALLY. I am not exaggerating in the least when I say that I could eat chocolate for every waking moment of my life. I do not wake up craving eggs or oatmeal or waffles or any baloney like that. I wake up wanting chocolate. I want truffles for lunch. I want Godiva mousse cheesecake for dinner. And only then, after all that, do I want dessert. GOOD dessert.
It’s not the sugar I want… give me cake or candy or ice cream and I’ll easily win that staring contest. It’s the creamy dreamy cocoa. Obviously these cupcakes make my head spin.
I wish I could give you five thousand of them every single day for the rest of your life. Because I like you LIKE THAT.
Chocolate Lover’s Cupcakes
[adapted from peanut butter hot fudge cupcakes]
makes 12 cupcakes
1 1/8 cups all purpose flour
1/4 cup unsweetened cocoa powder
1 1/4 teaspoon baking powder
1/2 teaspoon salt
1 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1/2 cup fat-free milk
3 tablespoons heavy cream
1/2 cup butter, melted and cooled
2 tablespoons sour cream
2/3 cup milk chocolate chips
Preheat oven to 350 degrees F.
In a bowl, whisk egg and sugar until smooth and no lumps remain. Add milk, cream and vanilla, and mix until combined. Stir in sour cream. Sift dry ingredients together and add to wet mixture. Mix until batter is smooth. Add in melted butter and stir until smooth. Fold in chocolate chips. Line a muffin tin with liners and using a 1/4 cup measure, add batter to each cup. Bake for 15-18 minutes. Let cool before frosting.
Chocolate Cream Cheese Frosting
3 8-ounce blocks of cold cream cheese
3/4 cup unsweetened cocoa powder
3 1/2 cups powdered sugar
2 1/2 ounces milk chocolate, melted and cooled
1 tablespoons vanilla extract
In the bowl of an electric mixer, beat cream cheese until smooth. Add in vanilla. With the mixer on low speed, slowly add powdered sugar 1/2 cup at a time and add cocoa powder, increasing the speed to mix. Add in melted chocolate. If the frosting it a bit too thick, add milk 1 teaspoon at a time until desired consistency is reached. Â If it is too thin, add additional sugar gradually. Frost cupcakes once cooled. Top with chocolate sprinkles, shaved chocolate, chocolate bars, etc.
Note: as you can see I used a TON of frosting on my cupcakes. I had about 1/2 cup of frosting left over, so if you plan to use less frosting (i.e. you are going to spread it on with a spatula or use a tiny blob), then cut this recipe in half.
Ooompf.
248 Comments on “Chocolate Lover’s Cupcakes.”
Jessica, these look SO GOOD! Exactly how I would want to celebrate Valentine’s day :)
And just a quick shout out that I have selected you as one of my favourite food blogs on my website! Check it out here: cordonbleuinblue.blogspot.com
I have your link and a quick blurb about your blog under my ‘food blogs’ heading. Congrats :)
Keep you your fabulous work!
– Hilary
O.M.G. these look TO DIE FOR! And not too hard to make, which is always a plus.
The only downside is that I wouldn’t be able to share!
xo Dev
Me likey.
I totally have a chocolate aversion right now due to some disgusting pregnancy hormone or other but I want that icing……not the cake, not the chocolate bars, just the frosting. In large quantities.
I’m a pretty accomplished baker and wound up with cupcakes sunken in the middle. I’m going to cover up those middles with lots of frosting, and I’m pretty sure the grommets (and I) will still eat them. But still, it bummed me out. Some times I kick myself for veering from my standby recipes. But then, what kind of baker would I be?!
So sorry Shelly! I’m honestly not sure why these would sink, they are the same recipe that I use for http://www.howsweeteats.com/2011/03/peanut-butter-stuffed-hot-fudge-cupcakes/ and http://www.howsweeteats.com/2011/02/dark-chocolate-cupcakes-with-white-chocolate-ganache-and-candied-bacon/ and it’s the recipe I adapt almost all my other cupcakes from now. I hope the frosting covers it up for you!
And they tasted so amazingly good! I never make cupcakes just for myself-but yesterday decided to do just that. I used a frosting from your friend Michelle at BrownEyedBaker.com only because I didn’t have cream cheese. They were the perfect Valentine’s Day dessert!
Shelly, mine did the same thing: expanded to overflowing then sunk in the middle. I’m no professional, but I can follow directions LOL, so it must have been something about our ingredients…. My chocolate chips sunk to the bottom & stuck, but my Husband stood there and dug out the edible parts because it was so yummy. HA!!! I’m definitely going to try again.
Guys, I’m testing this recipe 2 more times today to see what’s up! I’ve heard in the comments below and through facebook/twitter from those that had success with it, but my brother attempted and had a fail too. So between the 3 of you there are probably more who won’t come forward and say it failed. This cupcake is one of the most tested recipes on my site but I’m stumped since it isn’t working for you guys! I’ll keep you posted. :)
I just finished buying replacement ingredients because I’m determined to have the double-triple-quadruple mind-spinning chocolate goodness. :) I posted on FB that I don’t know what I did wrong, did anyone have any solutions? And it was asked if my baking powder was old. Of course, this doesn’t take baking powder, but baking soda…. so I checked my baking soda’s expiration. And I plead the 5th on that issue. ;) In my grocery sack is a new box of baking soda. Will post back after the Littles go down for nap so I can bake in peace. xoxo
Ditto here! Mine sunk in the middle :(
Alright guys… seven cupcake batches later and I’ve got a solution for you! I think the issue may be the fat content in chocolate milk and some are working while others are not. I’ve changed the recipe a little as well as the instructions and I made 4 batches this way and it’s my fave by far. It should definitely work! So sorry about the issues and the sinking of the cake! If I could send you all a million cupcakes I would.
Thank you, Jessica! I was actually making chocolate milk from 2%, since we don’t keep it on hand….. My second batch (with fresh baking soda) was better, but not great. At least they were flat across the top!! :) LOVED the taste of it all together (and under ice cream LOL). Will try it again and see how it works.
Oh, and the recipe states “makes 12 cupcakes” but both batches easily yielded 18. Is that normal?
I don’t see chocolate milk as an ingredient.
Nope, I took it out – I have made them successfully (and a few others have too) with chocolate milk, but in my testing and research the past few days I think that is where the variance lies. I didn’t have any sinking cupcakes with my chocolate milk (I tried 2 diff brands) but the recipe above (now slightly edited from the original) should keep fails at bay since it is a good amount of ingredients to waste if it fails. You are more than welcome to still try with chocolate milk though!
I used the new recipe with 2% milk and mine sunk :( they are delicious but getting them out of the pan wrecked them.
I just made these for a co-workers birthday and they sunk. Here’s hoping they’re still edible!
I found this article. I’m wondering if they could be falling since there isn’t baking powder in the recipe and the Special Dark Cocoa is part dutch processed. I didn’t have this problem when I made the PB cupcakes, but it’s just a thought.
http://www.joyofbaking.com/cocoa.html
I LOVE your blog. Your writing style is hilarious–and you recipes are fantastic. Thank you for being so awesome!! (and making me consider trying brussel sprouts one day…)
:D
We haven’t decided what to make for dessert tonight yet… this looks like a winner!
Oh, and I don’t know if you have a Trader Joe’s where you live, but their chocolate cake mix (sacrilige!) is delicious! It’s not like a typically gross mix-trust me!
You owe me a new keyboard. I drooled on mine and it shorted. ;P
Also, my boyfriend would be jealous of the looks that I just gave these guys.
Hi I’m trying to 1/2 the frosting recipe!:) what is half of 2 1/2 ounces I dont have a scale!! Help please!
1 1/4! Let me know how they turn out!
I asked my mom to measure this using her kitchen scale – it worked out to about 7 tsp for half the recipe (what I did too!)
Oh. My. (expletive). God.
I made these for Valentine’s Day today – they are AMAZING!!!
So easy – I was even able to make them while my 7 month old son watched.
My husband, who’s not a cake lover, announced “never make these again!” when he had the first bite (meaning – these are TOO GOOD, I can’t control myself) and then ate 3 in one sitting.
Holy. Moly.
Thanks for the great Valentine’s dessert – it made staying in SO worth it.
Perfect!!!
So glad they were a hit!
I made 6 of these tonight! Very, very delicious. I’m bleeding sugar right now and not complaining :-) I followed your exact recipe but cutting it in half and subbing regular milk with chocolate milk. Don’t you worry though, I made up for the milk substitution by adding more chocolate!
how in the worlddd do you get your frosting to look so delicious…. These look too good to eat :)
Those look beautiful!
Even prettier than at he bakery version!
Happy Heart Day!
OMG Those are INSANE!!!! LOVE.
Happy Valentines Day to US!
I looked at how moist the cupcake is and literally mouthed “oh…my…” before I had to close my jaws to prevent drooling… Your valentine is missing out ;)
Ultra wow. These look amazing. I would for sure eat the frosting first…before even biting into the cake part. I’m so craving this now.
My oh my those look intense!
I like the addition of the chocolate milk in the batter, I must try that!
Wow…these look wonderful! I like chocolate as long as it isn’t sweet. We had dinner the other night at Eddie V’s and for dessert we got the dark chocolate lava cake and it was amazing because it had that slightly bitter dark chocolate taste!
These look amazing! I’m having a chocolate themed dinner party next month and these have made the menu (you are bringing them, right?!). Now, are you up to the challenge of creating a chocolate margarita?
My friend Tina has made that before! http://www.mylifeasamrs.com/2011/07/chocolate-margarita.html
Omg. I love you. Seriously, you are awesome!
I’m not sure what I like best about your blog – the writing, the recipes, or the photography. Thanks for all your hard work. It’s really fun!
These looks delicious!! I can’t wait to try them!
Godiva chocolate mousse cheesecake……..where’s that recipe!! I’m drooling just saying the name :-)
I’m not usually a “just chocolate” person – usually I go vanilla/yellow cake with chocolate frosting, but for this? I could absolutely make an exception!
FUDGE me!!! Whoa, what i would do to have one of those right now….
Jessica, I’m a chocolate lover. I’m just not much of a baker. But I’ll be making these because I need a chocolate fix and this is the closest thing to a chocolate infushed IV attached to my arm. I’m salivating. You definitely know sweets!
I’m totally with you about the frosting!! Why even bother if there isn’t at least that much??? But seriously, I saw that you whisk your batter together. Do you always do that, or just for this recipe? I always use my mixer but thought “hey, maybe she knows something I don’t!” :) Thanks so much!!!
Holy chocolate! These look amazing. I’m in love.
Oh my gosh! I am sitting in my office eating my healthy lunch and what do I see? These amazing cupcakes! Great!!! Now all I can think about is how soon I can go home and make them…….it is goign to be a long 3 hours!…….sigh
I love how the frosting on your cupcakes looks like it’s equal to the volume of the cupcake itself! They look amazing. Happy chocolate day(s)!
Holy Chocolate…AMAZING only word to describe those cupcakes
These look insanely good. I love the frosting and little sprinkles on top. One of the best looking cupcakes I have seen. Superb!!!
“And if you plan to eat the frosting with a spoon, double it!!!” I think you should add this sentence to the bottom of your post. Thanks for all you do. Totally makes my day.
These look amazing! My mouth is watering!
I can’t think of anything to say other than, YEEEEESSSSSS! I am a lover of chocolate, too. Like, there is a bag of Ghiradelli bittersweet chocolate chips open all ALL TIMES when the mood should strike. And it does about 15 times a day.
I’m actually a little afraid to make these cupcakes…I can FEEL my waistline expanding already. ;)
Geez. That’s all I can say. Oh, and that they look mighty good girl ;)
Your pictures seriously blow me away. I am not a huge cupcake person, but WOW — now I suddenly need some. Beautiful!
I can’t do the chocolate with chocolate with chocolate thing, but each of those sound delicious separated! And your photos are amazing. Even though I know I’m not a triple chocolate person, I’m still salivating over these images.
I’m a friend of Ric Flair’s and see him almost every morning! I could get your husband some personal training sessions ;)
These cupcakes look like an absolute dream!
These look delicious Jessica! Beautiful photos too :)
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OMG they look amazing.
OH MY EFFING HEAVEN! Am I allowed to swear on a blog??
These look amazing (and ARE from all the comments) and I was wondering if you could tell me how you created the look of the frosting. I’m a complete frosting novice and can barely get a decent swirl going on but I’d love to try for that mountainous heap of chocolotty-delight you got going on there.
This is how I frost my cupcakes: http://www.howsweeteats.com/2011/08/how-i-frost-my-cupcakes/. I used the exact same method, but did 2 more blobs on top of the first.
Thanks so much for the reply! While I agree that the state of the economy doesn’t depend on it, I still like getting tips. And this is something I’ve done before though not to the extremes as seen in your pictures. Easy = awesome in my book. Also, I do wish the state of the economy depended on it since it was such an easy method. hahaha!
Mine sank too, but they were so delicious I don’t know that I’d change anything. The frosting covered it up ;) My husband who has never liked chocolate cake actually liked these which is HUGE at our house. This could quite possibly be the best chocolate cake I’ve ever had!
Don’t worry… promise these ones are just as delicious. :)
Jessica, these cupcakes are gorgeous! The cake itself looks so moist and delicious, but the frosting! I’m in love… I have featured this post in today’s Friday Food Fetish roundup. Let me know if you have any objections and thanks for the inspiration
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These look TO.DIE.FOR. I have never made a chocolate cream cheese frosting and can only imagine how amazing it is. Trying it immediately!
I was curious: How did you do the frosting decoration? I’ve always tried to get it to dollop like that, and can never perfect it. I’d love to know how you did it, cause i think it’s lovely. :)
wow these look amazing, you are not helping my chocoholicism
Whoa, Jessica, these are killer! No one rocks chocolate + cupcakes the way you do. I hope you had a fabulous Valentine’s Day with your man…and these. xo
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