Dense, not too sweet, chocolate cupcakes

Ok, for my first food blog post I decided to make somthing new last night. Normally I cook out of boxes and bags, (sooo not healthy), but this time I wanted to break out and make somthing from scratch. I also knew I wanted it to be a cupcake because I love them. As we all know, theres a 50/50 shot when you try somthing new that it will turn out good. Or at least that you’ll like it. Well this recipe, it really was a 50/50 result. The cake, though not what I expected, turned out ok. The frosting however, well lets just say my garbage disposal didn’t have any complaints. Seriously, it was Nasty awful. Big dissapoinment there, but I’m not going to allow it to have been a waste of time. Therefore I am going to go ahead and post the recipe for the cupcake mix alone, and won’t divulge the nastyness that will occur if you were to get your hands on the frosting recipe. So here goes!

The Cast and Crew : Minus a few of the frosting ingredients!


You will need:     all purpose flour, unsweetend cocoa powder, baking powder, baking soda, salt
 unsalted butter, light brown sugar, vanilla extract, eggs, & buttermilk

( By the way, this is a sneak peek at my new Kitchen island that my hubby made for me, feel free to oooh and ahhh as its simply Delightful! I will be posting pictures of my kitchen at a later date as it was night time and I was too lazy to drag out my honking flash, just feel honored that I didn’t use my cheap crappy point and shoot, 🙂 )

Lets get started:


start with  2 1/3 cups all-purpose flour in a bowl. Easy right ? 😉



dump in 1 cup unsweetend cocoa powder, sifted ( I couldn’t find my sifter, so Mine did not get sifted! but they still turned out to be chocolate cupcakes, whew! that was close!)



next add in 1 1/2 tsp. baking powder , 1/2 tsp. baking soda, & 1/2 tsp. salt. (lovin that pretty island!)



Now mix it all up (thats my camera strap in the bottom corner, and a sneaky package of oreos trying to make its way in!)



 In a seperate mixing bowl beat the 12 Tablespoons UNSALTED ROOM TEMPERATURE butter on medium speed until smooth (or if your like me, just nuke the butter for a few seconds. just DON”T forget its in the microwave! 😉



Gradually add the brown sugar and continue beating until fluffy, scraping down the sides of the bowl as needed



 Beat in the vanilla. (this is where the bad lighting comes in)



Now start adding the eggs one at a time


Here’s where the interesting part comes in. Add 1/3 of the cocoa/flour mixture that you made in the beginning. TIP: I turned OFF the beaters at this point and folded it in a bit first, as clouds of cocoa were starting to fly everywhere! once it was slightly wet and mixed in a bit I turned the beaters back on. Mix well.


Pour in Half of your Room Temperature whipping cream. Mix well.

Now repeat the process, Add another third of your cocoa mixture, mix well, then the rest of your whipping cream, mix some more, and then add your last third of cocoa powder. Mix well but don’t over mix. Specific right?



it will then look like this. So I sneaked a little taste and WOW it was rich and yummy! I wanted to eat the whole bowl as is. iterestingly things changed once baked, read on…….


Pour into muffin pans. I made two trays of regular sized cupcakes, and a tray and a half of minis. Bake in an a 350 preheated oven for 18-20 min. but as always, you be the judge on how long with your oven




And this is how they turn out! Normally I fill the cupcake pans fuller, but I wanted to make some mini’s as well, so I cheated the bigger ones out of their normal dose of batter.



All in all I was a bit dissapointed in these, BUT I can see where there is a place in this world for them. The ended up being Dense & not very moist, However – they were pleasently chocolately in a mild not too sweet way. So I would say that this recipe would best be suited for a time when you need your cake to hold its shape and not be so moist and spongy that it falls apart, or if you are using a very sweet icing, these would compliment them well as to not overdo the sweetness.

All in all I may end up using this recipe again if the need arises, I won’t scratch these off my list.

These were SUPPOSED to go to my husbands office so that they would not sit around tempting us to eat them all day, but since they had no frosting to go with them, they stayed home. I must admit I find myself popping the mini’s in my mouth time to time as I walk by. Even without icing. Nice when you need a little dose of chocolate. Now if only they were a little healthier!


ALSO I did learn somthing else. I’ve had it with hand mixers! That was an awful lot of work to try to make and still find hands to take pictures. Therefore I have ordered a New Kitchenaid Stand Mixer this morning so that I won’t have  to deal with hand mixers anymore. I’m very excited! (though I’m sure I’m the last person on earth to get one, but thats ok, I finally have a place to work with one.)

It was tough to choose so many colors to choose from. I’m going to keep my color choice a secret until it arrives! Oh and I sound a SMOKING deal on them, so if anyone is interested in where I got it, let me know and I’d be happy to share the info!   

So in the end, all in all not a bad first go round with Made from scratch baking!   



Here’s the complete Recipe should you want to try it:


For the cake:
2 1/3 cups all-purpose flour
1 cup unsweetend cocoa powder, sifted
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
12 tbsp. unsalted butter, at room temperature
2 cups firmly packed light brown sugar
2 tsp. vanilla extract
4 eggs
1 1/2 cups buttermilk, at room temperature

To make the cupcakes, preheat the oven to 350 degrees F.  Line two cupcake pans with paper liners.

In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt; set aside.  In the bowl of an electric mixer, beat the butter on medium speed until smooth.  Gradually add the brown sugar and continue beating until fluffy, scraping down the sides of the bowl as needed.  Beat in the vanilla.  Add the eggs one at a time, beating well after each addition.

With the mixer on low speed, add the flour mixture in three additions, alternating with the buttermilk, beginning and ending with the flour mixture.   Mix just until all the dry ingredients have been incorporated, being careful not to overmix.

Divide the batter between the prepared cupcake liners.  Bake until a toothpick inserted in the center comes out clean, about 18-20 minutes.  Transfer the cupcakes to a wire rack and let cool to room temperature.

Recipe by : Annies Eats


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