Name: Chocolate Cupcakes
Prep time: 30 min
Total time: 1 h
Yield: Makes 12
Ingredients: 3/4 cup unsweetened cocoa powder; 3/4 cup all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 3/4 cup (1 1/2 sticks) unsalted butter, room temperature; 1 cup sugar; 3 large eggs; 1 teaspoon vanilla extract; 1/2 cup sour cream; Easy White Icing; Sprinkles (optional)

Reviews (101)

1463 Ratings

5 star values: 326
4 star values: 461
3 star values: 390
2 star values: 193
1 star values: 93

Anonymous

07/18/2018

The first time I made this, all of my eggs, sour cream, etc. were straight out of the fridge (don't worry, butter was softened). I also didn't sift anything, really - just kinda mashed it with a fork a little. The batter was crazy thick and sort of lumpy, but the flavor was REALLY good and they kept for a while. A few weeks later, I made a second batch, but this time I brought all of my ingredients to room temperature first and used a whisk to "sift" the dry ingredients (as our wire strainer, my weapon of choice for this, is currently trapped behind the oven after an unfortunate moving incident). Those were the only changes I made, and that time, the batter was one of the smoothest I have ever seen. And the flavor was insane! I put cream cheese frosting on them, which was fantastic. Absolutely great. I plan on making these this week, this time armed with an actual wire-mesh strainer and some ultra-dark cocoa powder. I'll keep you posted. P.S.: For all of you saying the batter is too thick and that this is junk, I can't promise that these will magically fix everything, but still, here are a few tips: -LET YOUR INGREDIENTS WARM UP! This is obvious for butter and such, but the sour cream and eggs being warm seemed to make a difference for me. -MORE CHOCOLATE! I also threw some chocolate chips into the second batch - just a few semisweets - and that was lovely. -IF YOU DON'T LIKE DENSE THINGS, THEN THIS IS NOT FOR YOU! Yes, these cupcakes are rich! That doesn't mean they're bad. I actually hate cupcakes that are too light - at that point you can't taste anything and you're left with the frosting (which is rarely a delight). Yes, these are brownie-like. Brownies are dense. What's wrong with this? It's just a larger brownie - shouldn't that be better? With that being said, if you like fluffy supports for five-inch piles of sugar and butter, leave this place. You will find no answers on this page; seek out Betty Crocker instead.

Anonymous

04/29/2018

the batter was AWESOME! and, for a kid like me, i know how to rate my batter. (a pox on salmonella.) it took an infinite amount of time to make, because we had no butter in the house at the time. for an improvement, i would say that the batter could be creamier, and less thick, and less of it. there was too much in the bowl .

Anonymous

01/13/2018

I was looking quickly for a cupcake recipe, I came across these and immediately trusted because Martha Stewart’s name was attached. I followed the recipe word for word, did not change a thing. The batter was very, very thick; almost like a buttercream icing. I needed to finish the recipe as I had no time to make anything else. I had to use two spoons, one to scoop the thick batter, another to push the thick batter off the first spoon into cupcake liner, the batter was so think it didn’t even settle into the liners, it stayed a solid blob. They barely rose, and upon cooling they collapsed. They didn’t taste bad, a little too sweet maybe, but the end result was a sad brownie. If left out for a couple hours they already started to get too hard. I’m not a new baker, so I can’t blame it on not knowing how to properly cream butter, and sugar, or using old ingredients. Just a bad recipe. If you need a delicious, fluffy, chocolate cupcake recipe, look further. Sorry Martha.

Anonymous

12/19/2017

I love Martha and have many of her cookbooks and I'm always happy. These were terrible. At first I thought I did something wrong but read the reviews and am relieved to see it wasn't just me. I have made many cakes and cupcakes over the years and never had anything turn out like this. I like a dense cake, but these were way too sweet and didn't rise properly. I like to taste the chocolate, not just a sugar bomb in my mouth. I threw them out in the yard to the deer.

Anonymous

09/14/2017

I really liked how they turned out! Definitely a dense cupcake, but they turned out awesome!! The batter was so rich and creamy, and the cupcakes looked like something out of a cartoon with how nice they rose! I paired it with pumpkin spice butter cream frosting for the fall time, and it was PERFECTION. I don't understand some of the reviews tbh, if it turned out too dense, or it didn't rise, that's not the recipe's fault, it's the baker's. Like, I'm 14 guys, it's not that hard.

Anonymous

06/18/2017

Great recipe! They just just got out of the oven, they have a good rich chocolate taste! Thank you!

Anonymous

05/07/2017

Best recipe I've tried

Anonymous

04/23/2017

Loved them! Dense, rich chocolate cupcake. Great with simple vanilla frosting. Yum!

Anonymous

04/10/2017

I just made these and they came out awesome!!! Super fluffy and not too dry at all. I really dont understand all the negative reviews on this recipe...They are just fluffy chocolate heaven! My boyfriend loves them and my family does so too, they are already gone even though I just made them! Amazing recipe!!

Anonymous

04/03/2017

Wish I had read the reviews before making these. These are brownies, not cupcakes. Once a realized how heavy the batter was it was too late to do anything to fix it. Very dense and heavy end result. I get that people say play with the recipe... But when you get them from well known bakers you don't expect to have to alter the recipe to make them edible....

Anonymous

02/01/2017

Super easy and delicious! I really liked that it makes just 12 cupcakes. My family consumed them in one sitting. No leftover temptation! Used the White Icing. I have used the Chocolate Glaze for special cakes and that's also super easy and delicious! Can't understand why these didn't turn out well for some folks. Maybe they baked them too long.

Anonymous

12/21/2016

delicious but dense. It's not quite a brownie but it did come out denser than I usually like for my cupcakes. I used a good quality cocoa and real vanilla. They definitely did rise, just not a ton. If you want a lighter cupcake I would warm the eggs before adding them and whip them more.

Anonymous

12/17/2016

Absolutely disgusting! Wish I would have read comments before I made these! I was in a rush for a chocolate cupcake recipe to make for the peanut butter frosting I had already made and I didn't read reviews. Hard lesson learned! Dense, dry, and tasteless! So gross! Never, ever, will I make a Martha Stewart recipe again. EWWW!!!

Anonymous

09/18/2016

These cupcakes where a slap in the face. I just thought they where teriable!!! They didnt rise so dont bother to wast your time and food baking them. They splaterd all over my pans and oven. I wasn't very happy.

Anonymous

08/16/2016

Well I left the last review after not eating a whole bite of the cupcake. Now I have and it is so gross! Forget it having a bland taste, it's too sweet! So sweet it's disgusting. I just threw the whole batch into the trash. I've never had a cupcake that tasted that awful before. DO NOT MAKE THIS! Do not waste your time or money!!! I can't put into words how horrible it is, nothing seems harsh enough.

Anonymous

08/16/2016

I was so excited to make cupcakes from scratch and this seemed like a pretty easy recipe. It was easy to make but the end product is not something to get excited over. The cupcake is very bland, crispy on the top like a brownie, and very dense. It's very much like a brownie and not like a cupcake. They were raised when I pulled them out of the oven then I waited the 5 minutes to let them cool in the pan before going to the wire rack by that time they were flat on top, no sponge to them. Sad :(

Anonymous

05/22/2016

I've probably made these cupcakes at least 20 times in the past 8 years, with the white icing and rainbow sprinkles. These are PERFECT exactly as the recipe is written. Ignore everyone who is complaining or changing the recipe. This is a perfect recipe. ❤️

Anonymous

03/19/2016

I don't think these really worked when Sarah made them as she added white sugar into the dry PLUS the wet ingredients. Sugar added twice instead of once called for in the recipe.

Anonymous

01/19/2016

Totally disappointed. Cupcakes didn't rise(my baking powder is new). They were dense, in a bad way. They were tough, hard and kinda dry, like little hockey pucks. I have better results with less time using box mixes. I used this recipe because it had Martha Stewart's name on it. This is the second recipe of hers I have used in recent history that has disappointed me. With so many recipes online to choose from I won't be taking a chance with Martha again

Anonymous

08/29/2015

Made this with Hershey's Special Dark Cocoa powder. Amazing dark chocolate cupcakes. Don't know if they kids will like them as much, but that just means more for me. :)

Anonymous

04/09/2015

These were delicious, but they did not raise. Yes, I had in date baking powder and used it successfully for another recipe. I believe 1/2 teaspoon of baking powder is not enough. Should baking powder also be added? Thanks.

Anonymous

03/26/2015

Loved it :) yum yum yum :)

Anonymous

01/07/2015

I am a middle schooler and I made these by myself. These are probably the best cupcakes I've ever had. They were rich and wonderful. Thank you for the recipe, I'm making my second batch now!

Anonymous

12/22/2014

These are not cupcakes- they are very dense brownies. Not bad tasting, but certainly not cupcakes. They do not rise in the oven and generate a very thick, chewy brownie.

Anonymous

12/18/2014

So tasty and delicious. I made these last weekend and it was a very simple recipe to make. Not sure if the instructions are flawed though. I checked the cupcakes at exactly 18 mins and they were perfectly done. I would not recommend the 20-25mins (thank you richmonder for the tip). Otherwise, yummy. They are dense and the dutch cocoa makes it a bit decadent. This is definitely going in the archives.

Anonymous

09/17/2014

These were freaking delicious! There are mixed reviews that say they were too dry - WTF? Honestly I have no idea what these people were doing wrong...? They weren't light and fluffy it's true - but they were super good and moist- they should be called Chocolate Brownie Cupcakes because they are definitely more dense like a Brownie - but who doesn't love a good brownie? I used creamcheese icing and they came out so well. I followed the recipe exactly and baked them 20 min. Perfection!

Anonymous

09/06/2014

I've made these 7 times. Followed the recipe exactly and baked for 20 minutes, checking with a toothpick starting at 18 min. They are absolutely fabulous and went over huge! Used the Easy White Icing recipe as noted, also great. If you make these, you should adjust your expectations. They are like a puffy brownie - a velvety, delicious, soft texture. Not too sweet, but chocolate perfection. Tip: the flavor settles in the best on day 2 or after freezing. Don't judge them right out of the oven.

Anonymous

06/22/2014

I'm not sure why these ended up dry for some folks. They are a bit more dense then your average light and fluffy cupcake, which is also a great thing! They almost had the consistency of a brownie. Just watch your baking time and start with only 20 minutes. I will bake these again!

Anonymous

04/04/2014

Very disappointed! The batter was like brownie batter. The cupcakes are dry and have the consistency of a dry brownie. I do not recommend them at all!

Anonymous

02/12/2014

These cupcakes were a total disappiontment. They were very dry. Will never do these again.

Anonymous

10/14/2013

The cuppies turn out delicious and beautiful. As I want to make it luxurious I change the topping to chocolate ganache... I'm keeping this recipe. Thank you.

Anonymous

10/06/2013

I still cannot understand why these muffins were totally salty. I checked that i put sugar, not salt; butter was without salt. Yet the muffins were unedible and had to throw them away!!

Anonymous

09/26/2013

the sour cream made such a difference ... very moist, fluffy... tweaked by adding 1/2 c of semisweet choc chips for extra choc punch !!! will do it again :-)

Anonymous

08/31/2013

I've made these 3 times now, and every time, they are a complete crowd pleaser. The phrase 'best ever' has been used more than a few times! I baked mine for 23 minutes and they turn out perfectly. Thanks Martha!

Anonymous

07/08/2013

These were so good, I actually needed to register to leave a comment. Everything was the same except I used turbinado sugar *aka Raw Sugar*(the ratio is the same, 1 C) and a smidge more coco powder. Baked for 25 mins on the first batch and 21 for the second. 15 total cupcakes is what I ended with. Batter was like whipped mouse. (good even then) Brownies meets moist cake is what I have. Topped with the cream cheese frosting (used Raw sugar just turned into confectioners). These are epically good!

Anonymous

07/08/2013

Anonymous

06/16/2013

I think I've found the best chocolate cupcake recipe - these are delicious.... and so easy to make!!! Somehow I ended up with 18 cupcakes and still had leftover icing.

Anonymous

04/29/2013

These cupcakes were amazing! Anyone who had a problem with them wasn't measuring correctly or something, because I couldn't believe how perfect mine came out. Here's a tip for those who had problems: http://sallysbakingaddiction.com/2012/04/18/how-to-not-screw-up-your-next-recipe-measuring-101-2/ Try them again, it's worth it!

Anonymous

04/29/2013

Anonymous

04/29/2013

Anonymous

04/27/2013

Delicious, not too sweet, enough density to really get the chocolate flavor. Sour cream gives it a little tang and moist. Only used 1/2 of easy icing recipe and then just used one cup powder sugar, also added a couple of splashes of vanilla extract on the advise of a reviewer. Last day at work for expectant mother, picked up Meri Meri cupcake decorations and these were perfect, even if my icing skills aren't the greatest.

Anonymous

04/10/2013

I made these for a tea party and it was a hit. Its really good. :)

Anonymous

04/01/2013

If these were called brownie cupcakes they would be perfect, but they are too dense for cupcakes. Tast, but if you are looking for a traditional cupcake this is not your recipe. I made them with the cream cheese frosting which is a keeper!

Anonymous

01/31/2013

I also made these cupcakes with my almost three year old. I think the cupcakes turned out really nice. The only changes I made were we used greek yogurt instead of sour cream since that is what we had on hand; and we cooked them for 18 minutes as 20 was too long. Next time I would make a cream cheese icing instead of the buttercream to balance out the richness of the cupcake. Overall, Yum!

Anonymous

01/01/2013

Found this to be great my three year old loves it the way it is to recipe. Tried it with Droste Dutch cocao powder as I had no cocoa powder left . Found it worked just as well. Very light & family freindly.

Anonymous

11/10/2012

I wish I had seen the lovely video before making the cupcakes straight from the recipe. I made a double batch, and only got 16 cupcakes. The cake was dense, and the chocolate was too rich, so they were not sweet enough. I think all of these issues may be because of too little flour. The recipe calls for 3/4 cup when the video calls for a cup. I didn't mind the bitterness, but before frosting, something is just not quite right. That 1/4 cup would've made a difference!

Anonymous

11/04/2012

Not bad, but not exactly what I expected. Very moist, but they turned out wrinkly. I used a different cocoa which is most likely where my problem came in (it was groud chocolate and cocoa mix). Delicious non the less. Had a certain cream cheesy quality from the sour cream. Seemed like german chocolate cake. Fiancee loved them.

Anonymous

08/27/2012

I'm very disappointed in these. I was so excited to try them out but wish I had used a trusted recipe from the past instead. The tops were hard, the centers caved and the butter and sour cream could be easily detected. I bake cupcakes several times per week and am pretty comfortable doing so, so I'm guessing it's the recipe and not me.

Anonymous

08/27/2012

Anonymous

08/24/2012

Have been looking for a buttery chocolate cupcake for quite some time and this one fits the bill nicely. Very rich, very moist. I used extra large muffin tins to cook these in and should have added another five minutes to cooking time. For smaller cupcakes 20 minutes would have been fine.

Anonymous

06/25/2012

These are like a brownie but not dense like others have said. They are still very soft. I wasn't thinking brownie until I read the reviews. Maybe these can be overbaked easily because they were done sooner than I expected. 20 min. was perfect with a toothpick and I took them out of the pan immediately so they wouldn't continue to cook. They are not too chocolately which is nice, but I don't like the use of sour cream. They tasted okay, but I could smell it on the inside. I would substitute

Anonymous

05/29/2012

i thought they were like the traditional light cupcakes but they aren't at all.. i was surprised and i thought i did it all wrong especially that they looked lovely until they were out of the oven where they kind of fell down in the middle .. they are more like brownies but they taste good ..for chocolate lovers i mean . Dense but moist =) Try them with whipped cream , they are divine that way . The cream kind of breaks the strong dark chocolate like flavour .

Anonymous

05/26/2012

Sarah's demonstrations are excellent. I love trying the recipes and watching the video. So enjoyable and easy to make. Thank you Sarah.

Anonymous

05/23/2012

I was initially really hesitant to try this recipe, because there was such mixed reviews. I was looking for a good chocolate cake recipe to make s'more cupcakes for an event. I tried a couple other recipes, and everyone agreed that this one was a clear winner. I baked them for 16 minutes, used natural cocoa (not dutch-processed) with 1/2 tsp baking soda and no baking powder. I honestly don't know what went wrong with the people who tried and hated it. It's really good. Really.

Anonymous

05/23/2012

Anonymous

05/23/2012

Anonymous

03/30/2012

I made mini cupcakes with this recipe and the were AMAZING brought them to a housewarming party and they were an absolute hit! People were getting baggies to bring them home to their kids before they were all eaten up!

Anonymous

01/21/2012

Agree with others, these are dense, but that's not necessarily a bad thing. I liked them

Anonymous

12/13/2011

I am a 34 yr mother of 3, and sad to say that I've never made homemade cupcakes before...until today!!! I've been scared to bake from scratch, but needless to say the cupcakes and icing turned out dense but fantastic (although I have nothing to compare them to). Great for a newb!

Anonymous

12/10/2011

as usual, it's really hard to screw up a MS recipe isn't it? These puffed up wonderfully and were delicious. The mocha buttercream frosting is excellent on these or just a simple chocolate ganache. Previously, I had tried a Nigella Lawson chocolate cupcake recipe that used boiling water and the batter was sensational but the cupcakes completely fell to pieces when in the oven -- I had to throw the whole batch out -- what a huge disappointment. Anybody know what may have gone wrong there?

Anonymous

09/25/2011

Continued from the previous review: Despite the fact that these weren't what I was looking for, I'm glad they turned out this way, because I used them to fill with salted caramel and top with a bittersweet ganache. The richness and lack of sweetness made them a wonderful foil for the caramel. All in all, a very grown-up cupcake, but that's what I set out to make when I filled them with salted caramel.

Anonymous

09/25/2011

I definitely enjoyed these. As many others have said, they have a somewhat dense composition, but they're extremely moist, and I think it lent a velvety texture. I didn't read the reviews first, so I expected more of a traditional cupcake. However, I was taken aback by the small amount of leavening, so I wasn't entirely unsurprised to see how dense they were.

Anonymous

02/26/2011

Made the cupcakes and like everyone else says they were dense. I personally wonder if the addition of the sour cream causes that. But also like others have stated the flavor is delicious but not the fluffy cupcake consistency I was looking for. Definitely great for a chocolate fix! Good recipe.

Anonymous

02/23/2011

I made a test batch for my daugters birthday party and they were delicious! I agree they are almost brownie-like but the flavor is amazing! I do think that 20 minutes was too long, by the time they cooled they were mostly dried out. I am going to make another test batch tonight, testing after 14 minutes and so on. I also think they would go very well with a Chambord flavored whipped cream frosting.

Anonymous

12/30/2010

They were definitely more brownie than cupcake, and I would suggest this only for elders and serious chocolate lovers - definitely not something to bring to a kids party.

Anonymous

12/18/2010

These cupcakes were dense, as many others have stated, but they were really moist and, I think, delicious. I loved them! I really don' t think they were as bad as the last person made them out to be. If you make them, maybe cook them for 20 minutes rather than 25 to keep them from being too dry. As, I said, mine turned out really yummy. So, I recommend them.

Anonymous

12/13/2010

I brought these cupcakes to a holiday party this weekend and was very upset at how they turned out. They were extremely dense and felt like small chocolate bricks rather than a light and moist cupcake. Do not make these cupcakes.

Anonymous

11/01/2010

If you're looking for a classic chocolate cupcake, DO NOT use this recipe. They turn out much more like brownies than cupcakes, and not great tasting brownies at that. I was very disappointed with the result since I've had lots of success with other martha stewart recipes.

Anonymous

10/10/2010

I just added some milk until it actually looked like a cupcake batter

Anonymous

09/11/2010

VERY disappointing. Just like another user said, these are brownies made in a cupcake pan. If you are looking to make cupcakes, DO NOT MAKE THESE. Also, the easy white icing is not all that great by itself, but it definitely does NOT go with these brownies.

Anonymous

05/16/2010

I'm not sure what happened to the other bakers but, these cupcakes were FANTASTIC. Yes, they were a little bit more dense but extremely moist - the same texture of red velvet cupcakes. This was super easy to make and were a bit hit at a bridal shower. Simply delicious!

Anonymous

03/31/2010

Oh I forgot to mention these cupcakes are also very very dry

Anonymous

03/31/2010

Yuck! I've made and eaten many cupcakes in my life and these were the worst I've ever eaten. These cupcakes are WAY to dense! The flavor was also not very good. I like dense cakes, but these were something else (not in a good way)

Anonymous

03/24/2010

Hi, Martha. I just started cooking and baking this year-- all because of your easy-to-follow recipes. These chocolate cupcakes are the first cupcakes I have ever made. My husband and 4-year-old son loved them. They were rich and super delicious. I just wish I could afford one of those stand mixers. Using my hand-held electric mixer can be tiring sometimes. Anyway, thank you so much for the recipes. I have tried and tested quite a few. More power to you. P.S. I love your iPhone app!

Anonymous

02/24/2010

This recipe was delicious.....but SOOOO dense! I wouldn't even call these cupcakes. They're more like super dense (and decadent) brownies. Having said that, they were amazing super dense brownies! I was bummed though, because "classic cupcake" made me think traditional fluffy chocolate. Maybe there's something wrong with the recipe?? I'm surprised that it calls for equal parts cocoa and flour. = (

Anonymous

06/06/2009

The recipe says it makes 12, but I've gotten 18 both times I made these. I would recommend baking these for closer to 20 minutes. When I baked them for 25 minutes, they came out a little dry. I used Ghirardelli cocoa powder available at the grocery store, and they came out quite tasty!! I highly recommend the Swiss Meringue Buttercream with these, but keep in mind the recipe makes enough frosting for 28 cupakes!

Anonymous

05/05/2009

if the oven is to hot the cupcakes (or cake) rises too much in the middle and you get big bubbles in it. If the oven is to cold the cupcakes doesn't rise enough (it looks more like a crater) and get doughy or dense. Pinkpank, maybe your oven wasn't hot enough. But it could be something wrong with the recipe too.

Anonymous

02/11/2009

I find if you don't cream the butter right or beat the eggs for the specified length of time you get flat cookies and/or cupcakes. (My chef brother hates baking because there is too much science invloved. My sometimes flat pastries are a great example. )

Anonymous

02/09/2009

I made this yesterday and its delicious..but one question in mind, why are my cupcakes didn't came out right...it flattens out in the middle..please help. (or does it suppose to be that way).

Anonymous

02/09/2009

I made this yesterday and its delicious..but one question in mind, why are my cupcakes didn't came out right...it flattens out in the middle..please help. (or does it suppose to be that way).

Anonymous

01/17/2009

Delicious straight out of the oven, but after a few hours they become very sticky. They're very moist and dense. Yummy, but not cupcake-y.

Anonymous

11/23/2008

I added 1/4c laban (like buttermilk) because the batter was way to dense to put into the cupcake cups...they baked beautifully but as they cooled they shrank into tiny, sad little hockey pucks. They tasted good but were unacceptable for serving to guests.

Anonymous

11/16/2008

A darkly rich cupcake recipe. Tasty all the same! But if your looking for something the kids can enjoy I would highly suggest the One Bowl Chocolate Cupcake recipe.

Anonymous

11/13/2008

Delicous and easy to make. I had left over batter and made mini bitesize cupcakes for myself! YUM!

Anonymous

10/24/2008

I added 1/3 cup of whole milk and transformed these from super dense grownups only cupcakes into kid friendly and really yummy.

Anonymous

10/24/2008

I added 1/3 cup of whole milk and it transformed these from a super dense grownups only cupcake into a more fluffy and kid friendly version. Much better!!

Anonymous

09/26/2008

I like denser

Anonymous

09/21/2008

i just made these and i do agree that they have more of a light "brownie" flavor, but they are wayyyy better than the boxed kind, and are a bit denser, which i enjoy. you will like these if you are open to a home made, non-box flavor.

Anonymous

09/19/2008

I just baked these cupcakes. I prefer a less denser, more chocolate flavor and texture. I agree that they taste more brownie-like. Instead of icing, I spinkled powdered sugar over them. They need a little something.

Anonymous

09/19/2008

I found these to be a bit too dense as well. Almost brownie-like.

Anonymous

09/06/2008

I agree with pookie7026. You CAN eat them w/o icing. Soooo good. Made them for my child's last day at daycare. Decorated them like butterflies. The tots loved them......and so did we.

Anonymous

09/01/2008

Ok, I agree with the reviewers who said they tasted too much like cocoa. These were not my favorite chocolate cupcakes. I prefer a moister cupcake. I thought they would be due to the sour cream, and they were not overbaked, so that is not it.. I found these to be too dense, yet my family said they were rich. I didn't find them to be rich at all. I just wasn't crazy about the flavor and texture of the cupcake; however the icing is fabulous

Anonymous

08/01/2008

These cupcakes were fantastic! I made them for the office and they were a huge hit! I used canned chocolate frosting...I like that better but I could literally eat the cupcakes without the frosting they were so good!

Anonymous

07/16/2008

Easily the best chocolate cupcake I have ever made. I frosted them with a fairly rich chocolate frosting from Christopher Kimball's The Dessert Bible.

Anonymous

02/19/2008

For me, these are the perfect chocolate cupcake, moist, rich, dense. I used Saco cocoa powder which is a blend of natural and dutch process. I like the idea of putting pieces of chocolate in the center! Also, the frosting to cupcake ratio is perfect if you use a mini muffin pan.

Anonymous

02/13/2008

These cupcakes were great. They were very moist because of the sour cream. They are a very rich cupcake though. If you dont like dark chocolate, you probably wont like these. I loved them though! I would definetly recommend trying them.

Anonymous

02/12/2008

Yes, Mildred, my cupcakes turned out WAY too cocoay too. I made them today for my daughter's preschool Valentine's Day party, but they are basically inedible--especially for children because they are bitter. The frosting is wonderful though:)

Anonymous

02/12/2008

I found that these cupcakes were too cocoay, and very heavy. (not sure if I did something wrong), the kids at my son's b-day party didn't seem to like them. Has any one else found this with this recipe?

Anonymous

02/12/2008

am i supposed to use dutch processed cocoa powder ??

Anonymous

02/10/2008

My batch made more than 12 cupcakes, so I set the rest aside for about an hour, and the batch that had been left standing actually looked better! I also added 2 blocks of chocolate to each cupcake, which was delicious! I iced the cupcakes with purple, red and pink squares as valentines day treats for my friends.

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Chocolate Cupcakes

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Chocolate Cupcakes

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Recipe Summary

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Reviews (101)

All Reviews for Chocolate Cupcakes