Chocolate In a Cup-Cake


Yield:  24 servings                                               Prep and Cooking Time: 30 minutes



  • 2 cups all-purpose flour
  • 1 cup cocoa powder, preferably dutch
  • 1 cup granulated sugar
  • 1/4 tsp salt
  • 2 tsp baking powder
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1/2 cup brewed coffee
  • 1/3 milk, whole or skim
  • 2 tsp powdered coffee creamer
  • 1/2 cup semi sweet chocolate, melted


  • 1 cup butter, softened
  • 2 lb confectioner’s sugar
  • 2 tsp vanilla extract
  • 3 tbsp of milk, whole or slim
  • 2 oz semi sweet chocolate, melted (optional)


  1. Cake: Preheat oven to 375ºF (190ºC)  degrees
  2. In a bowl add all of the dry ingredients: flour, cocoa powder, sugar, salt, and baking powder, whisk until all is combined.  
  3. In a separate bowl add the wet ingredients: eggs, vanilla, brewed coffee and melted chocolate, mix all until combined.  
  4. In a bowl of electric mixer, add the dry ingredients and on low speed gradually add the wet ingredients until all is combined.  Then add the coffee creamer and mix well.
  5. Place cupcake liners in cupcake pan and pour about 2/3 of the cake batter on each liner and place in oven to bake for 13-15 minutes or until toothpick inserted comes out clean.  Let cool completely on wire rack before frosting.
  6. Frosting: In bowl of electric mixer with paddle attachment, add the butter and beat on medium-low speed until fluffy and color is pale yellow.  Gradually add the sugar on low speed until all is incorporated.  Then add the vanilla extract and milk and raise the speed to medium until fluffy (for chocolate just add 1/3 cup of cocoa + 1 tbsp of milk).
  7. Happy Eating!

NOTE: If using the silicone cups shown on the picture above, the added batter should be half way on each cup.  The baking process is still the same.  The silicone cups were given to me as a gift for my birthday a few years ago.  



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