Chocolate Lovers’ Cupcakes

By Aspen Kahl

Who doesn’t love a cupcake? Whip up this recipe from the Capture the Coast to create a perfect homemade treat for your Valentine!


  • 1 (2-layer) package chocolate fudge cake mix
  • 1 ½ cups (9 oz) miniature chocolate chips
  • 1 teaspoon vanilla extract
  • 1 (4 oz) package chocolate cook-and-serve pudding mix
  • 1 envelope whipped topping mix

Chocolate Frosting:

  • 1 cup (2 sticks) unsalted butter, softened
  • 6 cups confectioners’ sugar
  • 1 ¼ cups unsweetened baking cocoa
  • ½ cup milk
  • 2 teaspoons vanilla extract

Chocolate cupcake ingredients

For the cupcakes, preheat the oven to 350 degrees. Toss ¼ cup of the dry cake mix with the chocolate chips in a small bowl to coat and set aside. Prepare the remaining cake mix using the package directions. Add the vanilla and pudding mix and beat for 1 minute. Add the whipped topping mix. Beat at medium speed until the batter is light and fluffy. Fold in the chocolate chips.

Chocolate cupcakes

For a fun variation, replace the chocolate chips with peanut butter chips, butterscotch chips, dark chocolate chips or white chocolate chips.

Fill lined muffin cups a little over three-fourths full. Bake for 20-25 minutes or until a knife inserted into the center of the cupcakes comes out clean. For a cake, spoon the batter into three 9-inch cake pans and bake for 25-28 minutes or until a knife inserted into the center comes out clean. Cool on a wire rack.

Chocolate Lovers’ Cupcakes

To get the cupcake to cool faster remove them from the muffin tin and place them on a cooling rack.

For the frosting, beat the butter, 4 cups of the confectioners’ sugar, the baking cocoa, ¼ cup of the milk and the vanilla at low speed in a mixing bowl for 1 minute. Beat at medium speed for 4 minutes. Add the remaining 2 cups confectioners’ sugar 1 cup at a time, beating for 2 minutes after each addition. Add the remaining ¼ cup milk or additional confectioners’ sugar if needed for the desired consistency.

cupcake frosting

While making the frosting make sure you keep scraping down the sides to ensure that all of the ingredients get incorporated evenly.

Spread over the cupcakes. You may add additional baking cocoa to taste. The frosting may be stored in an airtight container at room temperature for several days. For vanilla frosting, substitute an additional 1 teaspoon vanilla extract for the baking cocoa. Use clear vanilla extract for a bright white frosting.

Junior League of Tampa Chocolate Cupcakes

If you don’t have a pastry bag, fill a zip-top bag with frosting and cut off one corner to apply the frosting in swirls.


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