Chocolate Cupcakes

Chocolate Cupcakes

If you’re going to a Halloween party this weekend and need to bring a dessert here is a great portable dessert that everyone will love.  Even after Halloween these cupcakes are an excellent “go to” dessert for home or potlucks.


2 Cups Unbleached Flour

2 Teaspoons Baking Powder

2 Teaspoons Baking Soda

1 Teaspoon Kosher Salt

2 Cups Sugar

2 Cups Water

8 Tablespoons Unsalted Butter

4 Ounces Chopped Unsweetened Chocolate

1 Teaspoon Vanilla Extract

2 Large Eggs


Preheat your oven to 350° F.  In a large size bowl combine the flour, baking powder, baking soda and kosher salt.  Set aside.  In a medium size saucepan combine the sugar and water and cook over a medium high heat until the sugar and water are dissolved.  Add the chocolate and butter to the sugar mixture.  As soon as the chocolate melts add the vanilla and turn off the heat.  Pour the mixture into a large bowl and beat on medium with a mixer for 3 minutes.  Add the eggs one at a time to the mixture and beat for 30 seconds after each egg.  Add the flour mixture to the chocolate mixture 1/2 cup at a time making sure to thoroughly combine.  Line your cupcake pan with cupcake liners of your choice.  If it is Halloween use Halloween themed liners.  Pour the batter 3/4 of the way into the cupcake liners. Place the cupcake pan on the middle rack of your oven and bake for 14 minutes.  Make sure not to overcook the cupcakes.  Remove from the oven and cool on a wire rack for 10 minutes before removing the cupcakes from the pan.  Remove the cupcakes and cool completely before frosting. Frost and decorate if you like. Makes 12




1/2 Cup Shortening

1/2 Cup Softened Unsalted Butter

1/2 Teaspoon Vanilla Extract

5 Cups Powdered Sugar

4 Tablespoons Half & Half or Whole Milk

In a large size bowl place the shortening and butter.  Beat on medium for 1 minute with a mixer.  Add the vanilla and continue to mix.  Add the powdered sugar one cup at a time while beating on low.  After adding the cups of sugar drizzle a bit of the half & half or whole milk.  Continue alternating the powdered sugar and half & half until the texture becomes fluffy.  You may not need all of the powdered sugar. Frost your cupcakes and refrigerate any leftover frosting. 


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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