Chocolate Cupcakes

Chocolate Cupcakes
Servings: 18 Prep 15 mins Bake 350°F 9 mins Cook 4 mins Chill 15 mins


  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 2 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup plus 2 tbsp (21/4 sticks) unsalted butter, softened
  • 1 1/4 cups granulated sugar
  • 3 eggs
  • 3/4 cup milk
  • 6 squares (1 oz each) unsweetened chocolate, chopped
  • 6 tablespoons unsalted butter
  • 3 tablespoons light corn syrup
  • 3 - 3 1/2 cups confectioners' sugar
  • 1/3 cup milk
  • 1/2 teaspoon vanilla extract

Make It

1. Heat oven to 350 degrees. Line 18 indents in 2 cupcake pans with paper or foil liners. In a bowl, whisk together flour, cocoa powder, baking powder and salt.

2. Beat butter and sugar in a large bowl 2 minutes, till light colored and smooth. Add eggs, one at a time, beating well after each. On low speed, add flour mixture, alternately with milk. Divide batter among liners, a scant 1/3 cup in each.

3. Bake at 350 degrees for 19 minutes or until toothpick inserted in center emerges clean. Remove to a rack; cool completely.

4. Meanwhile, make Frosting. Combine chocolate and butter in a medium saucepan (not nonstick) over medium heat, stirring until melted, about 4 minutes. Beat in corn syrup. Add half the confectioners' sugar and beat until blended (mixture will look a little grainy). Beat in milk, followed by remaining confectioners' sugar and vanilla extract and beat until smooth, adding extra 1/2 cup confectioners' sugar if needed. Refrigerate for 15 minutes or until good spreading consistency. Spoon frosting into a piping bag fitted with a large star tip and pipe in swirled pattern over cupcakes.

Nutrition Facts

Servings Per Recipe: 18; Amount Per Serving: cal. (kcal): 344, Fat, total (g): 22, chol. (mg): 77, sat. fat (g): 13, carb. (g): 51, fiber (g): 3, pro. (g): 5, sodium (mg): 140, Percent Daily Values are based on a 2,000 calorie diet.