Double Dutch Chocolate Cupcakes


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If you are a chocolate lover, your heart will skip a beat when you bite into one of these doubly delicious, decadent cupcakes. So tender, so moist and so, so chocolatey. If this cupcake had ears you would be whispering to it “you’re the best I’ve ever had”, and you wouldn’t be lying.  Just one bite and you’ll fall in love.

Double Dutch Chocolate Cupcakes

Cupcake Ingredients

  • 2 cups sugar
  • 1¾ cups all-purpose flour
  • 3/4 cup Dutch Processed Baking Cocoa (I used Rodelle Gourmet European Dutch  Processed Baking Cocoa)
  • 1 1/12 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup coconut oil (melted)
  • 2 teaspoons vanilla
  • 1 cup brewed coffee
  1. Bring eggs and buttermilk to room temperature.
  2. Heat oven to 350 degrees. Add cupcake liners to two 12 cup muffin pans.
  3. In a large mixing bowl, using a heavy duty mixer,  mix sugar, flour, cocoa, baking soda, baking powder and salt and until well combined.
  4. Add in the eggs, buttermilk, coconut oil and vanilla and beat until very smooth.
  5. With mixer on low, stir in the coffee. (The batter will be thin.)
  6. Fill cupcake liners 3/4 full. (I use a 1/4 cup scoop).
  7. Bake 16 minutes or until a wooden toothpick inserted in the center of cupcake comes out clean.
  8. Remove cupcakes from the oven and cool in the pan on wire rack for 10 minutes.
  9. Transfer cupcakes to wire rack to complete cooling.

Frosting Ingredients

1 cup (2 sticks) butter, melted
1 1/3 cup Dutch Processed Cocoa
5 cups powdered sugar
2/3 cups Half and Half
2 teaspoons vanilla extract

Using a heavy duty mixer, combine powdered sugar and cocoa. On low, add in milk, then slowly add in melted butter and whip until fluffy.  Frost your cupcakes and decorate as you wish.

Note: depending upon how you choose to frost your cupcakes, you may have extra frosting.  If you are spreading the frosting rather than piping it; cut the recipe in half, but decreasing powdered sugar to 3 cups. I piped the frosting using Wilton tip 1M.

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Reese’s Peanut Butter Cupcakes

Reese's Peanut Butter Cupcakes

A peanut butter lover’s delight! Deep dark chocolate cake with a whipped peanut butter filling and topped with peanut butter buttercream. If you are a fan of the peanut butter cup, you will love this cupcake.

For  the cupcakes:

Hershey’s Deep Dark Chocolate Cake recipe:
1 and 3/4 cups unsifted all purpose flour
2 cups sugar
3/4 cup Hershey’s cocoa
1 and 1/2 teaspoons baking soda
1 and 1/2 teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons good vanilla extract
1 cup boiling water

Combine dry ingredients in a large mixing bowl. Add remaining ingredients except boiling water; beat at medium speed 2 minutes Remove from mixer; stir in boiling water (batter will be thin)
Using a 1/4 cup measuring scoop, fill cupcake tin lined with brown wrappers,  3/4 full.
Bake at 350 degrees for 15-20 minutes; test with a toothpick

filled cupcake tinbaked cupcakes

For the filling:

6 ounces Reese’s peanut butter chips

1/2 cup heavy whipping cream

Combine chips and cream in a heatproof bowl , set over a pot of simmering ( not boiling) water. Stir until melted. Remove bowl and let cool, refrigerate for 10 minutes or so until set. Whip with a mixer until fluffy. Add more cream if needed until desired consistency.

peanut butter chipsPeanut butter filling

Transfer to a pastry bag fitted with a filling tip. Insert into middle of cupcake and fill.

filled cupcake

For the frosting:

2 sticks unsalted butter at room temperature

1/2 cup smooth peanut butter

4 cups sifted confectioners sugar

3-4 tablespoons milk

Beat butter and peanut butter together until combined. Add sugar, one cup at a time until smooth. Add milk as needed. Transfer to a pastry bag fitted with large round tip.  Pipe peaks onto each cupcake. Top with mini peanut butter cup.


Pumpkin Spice Cupcakes

Pumpkin Spice Cupcakes

This is an easy semi-homemade recipe that starts with a spice cake mix. Full of pumpkin flavor that screams fall, these cupcakes will be  ideal for your Halloween party or any fall get-together. The sweet cream cheese frosting is the perfect accompaniment to these spicy little cakes.


Pumpkin Spice Cupcakes

adapted from My Baking Addiction

For the cupcakes you will need:

1 box spice cake mix (15-18.25 ounces)

1 3.4 ounce package instant vanilla pudding mix

1 teaspoon pumpkin pie spice

1/2 cup sour cream

1 cup pure pumpkin puree

1/2 cup vegetable oil

3 eggs

2 teaspoons vanilla extract

For the frosting you will need:

2 8 ounce packages cream cheese, softened

1/2 cup unsalted butter, softened

1 1/2 pounds (5 3/4 cups) confectioner’s sugar

1 teaspoon vanilla extract

Preheat oven to 350 degrees.

Prepare two 12 cup muffin tins with either paper liners or non stick cooking spray.

Beat eggs in a large mixing bowl using an electric mixer. Add remaining ingredients and mix on medium speed until smooth.

Distribute batter evenly among muffin cups, 1/2 to 3/4 cups full.

Bake for 18-22 minutes. Test for doneness using a toothpick.

Leave cupcakes in baking pan for 10 minutes before transferring to a wire rack. Cool completely.

Prepare Frosting.

A stand mixer works best, but you can use a hand mixer. Beat softened cream cheese on medium high speed until smooth and creamy. Add butter and beat for 3 minutes more. Slowly add in confectioners sugar and beat on low until fully mixed in. Add vanilla and beat for another 3-4 minutes. Frosting should have a light and fluffy consistency.

Frost cupcakes generously when cooled completely. Decorate as you desire.

Chocolate Stout Cupcakes

stout cupcakes

It’s St. Paddy’s time and we’ve been boozing up the stew, so we might as well do the same with dessert. Maybe that’s why Irish eyes are always smiling 🙂

You’ll find lots of variations on this recipe out there; my niece Priscilla shared this one with me a few years ago. The flavors are amazing and everyone that I have shared these cupcakes with raves about them. The stout, which has undertones of chocolate and coffee, gives the cake great depth of flavor. The Irish whiskey and Baileys also gives the cupcake a distinctive flavor without being over-powering. And if you’re not a whiskey, Baileys drinking kinda guy or gal, you can purchase the mini airline size bottles from the liquor store. Some stores may also have single bottles of Guinness on hand.

baileys with coins

close up cupcake

Chocolate Stout Cupcakes with Jameson Ganache Filling and Baileys Frosting
adapted from Confessions of a Tart

Makes 24 cupcakes

For the Cupcakes you will need:

1 cup Guinness stout
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream

For the filling you will need:
8 ounces bittersweet chocolate
2/3 cup heavy whipping cream
2 tablespoons butter, room temperature
2 teaspoons Irish whiskey (I used Jameson)

For the frosting you will need:
4 cups confections sugar
1 and 1/2 sticks unsalted butter, at room temperature
4 tablespoons Baileys Irish Cream
1/4 cup heavy whipping cream

Preheat oven to 350°F. Line two 12 cup cupcake pans with 24 cupcake liners.

To make the cupcakes:

In a small saucepan over medium heat, combine the Guinness with 2 sticks butter. Bring to a simmer, then whisk in the cocoa powder until smooth. Set aside to cool.
Add flour, sugar, baking soda and salt to a large bowl. Mix well and set aside.

In a mixer bowl, beat the eggs and the sour cream. Slowly add the cooled chocolate mixture and beat to combine. Slowly add the flour mixture a little at a time and beat just until blended. Be sure the flour mixture is blended in well. Use a spatula and stir if needed.

Fill the cupcake liners 2/3 full. Bake for about 20 minutes, or until a toothpick inserted into the middle of a cupcake comes out clean. Cool completely.

For the filling, break up the chocolate and place in a heatproof bowl. Heat the cream just until simmering and pour it over the chocolate. Let it sit a couple of minutes until chocolate starts to soften and then stir until smooth. Add the butter and whiskey and stir until smooth again. Let the ganache cool to a thick consistency, but not too firm to pipe it.

To fill the cupcakes:

Cut out the centers of the cupcakes, using an apple corer. Go down about an inch and a quarter into the cupcake. The cake plugs will push out of the apple corer easily just using your finger.

coring cupcake

Fill a piping bag with the ganache and fill each cupcake.

filling cupcake

filled cupcake

To Make the frosting:

In a large mixer bowl, whip the butter for several minutes until fluffy. Slowly add the powdered sugar and beat. Add the Baileys and heavy cream. Frosting will be on the firmer side. Spread or pipe onto cupcakes and decorate as desired.

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cut cupcake

‘Be My Vanilla Valentine’ Cupcakes

Vanilla Valentine Cupcakes

‘Be My Vanilla Valentine’ Cupcakes

I find it hard to comprehend, but there are people out there that don’t like chocolate. I absolutely love the stuff, but sometimes I just want something different. Something vanilla. You might think that “vanilla” means plain and boring. Au contraire! Not this cupcake.

Incredibly moist and buttery, this simple recipe includes a touch of lemon zest that adds a bit of freshness to the cake. I topped it with a sweet cream cheese frosting with, you guessed it; more vanilla. It’s a cupcake marriage made in heaven.

If you are one “those” people, who don’t care for chocolate, this cupcake is for you. And if your a choco-holic, take a walk on the wild side, and try a little vanilla. You’ll be glad you did.


Vanilla Cupcakes
(adapted from Land O’ Lakes)
Makes 1 dozen cupcakes

1 1/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sugar
1/2 cup butter softened (1 stick)
1 egg at room temperature
1 teaspoon vanilla
1 teaspoon freshly grated lemon zest
2/3 cup milk

Preheat oven to 350 degrees. Line a 12 cup muffin pan with paper liners.
In a medium mixing bowl, combine flour, salt and baking powder. Set aside
In another mixing bowl, beat sugar and butter until well combined. Add egg, vanilla and lemon zest and mix in.
Add in flour mixture and milk. Mix just until combined.

Using a ice cream scoop, fill cupcake liners, about 2/3 cup full and bake for 20 minutes. Cool in pan for about 5 minutes then move to a wire rack. Do not frost until completely cooled.

Cream Cheese Frosting
4 cups sifted Confectioners sugar
1 8 ounce package cream cheese, softened
2 teaspoons good vanilla extract

Using a mixer, beat cream cheese until fluffy. Gradually add in sugar until combined. Add vanilla and beat to combine. Frost cupcakes as desired. Store in an airtight container in the refrigerator, but serve at room temperature.

Vanilla Valentine cupcakes 5

Valentine Sweetheart Cupcakes (Hershey’s Perfectly Chocolate Cupcakes)

Valentine cupcake white heart 2

This recipe has been my go to chocolate cake and cupcake recipe for years. It’s very chocolatey and extremely moist and everyone loves it. Most hesitate to ask me for the recipe, thinking it’s a huge family secret that I won’t want to give up. Little did they know it was practically under their noses, in their pantry, right there on the Hershey Cocoa box. Pair it with any frosting; vanilla, chocolate or cream cheese and it will never disappoint. It is truly “Perfectly Chocolate” cake.

Here’s my perfectly chocolate cupcake, all dressed up for Valentine’s Day.

Valentine cupcake white heart 1

Hershey’s Perfectly Chocolate Cake
2 cups sugar
1- 3/4 cups all-purpose flour
3/4 cup Hershey’s Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoons salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

1. Heat oven to 350°F. Line 2 cupcake pans with cupcake liners.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Fill each cup about 2/3 cup full
3. Bake for 15-20 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with “Perfectly Chocolate” Chocolate Frosting, decorate as you desire.

1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY’S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting. Note: to pipe the frosting add additional powdered sugar until you reach a thicker consistency needed for piping. You will need to double the recipe if you want to pipe high swirls.

Valentine cupcake