I have a confession. Even though I am a food blogger, baker, chef, lover of food, foodie, etc., I do not usually like frosting. Most frosting is too sweet, too thick, and honestly just tastes like powdered sugar, or like corn syrup. I never buy cupcakes or cakes at restaurants or bakeries because of this very reason. I know for most people, the frosting is their favorite part…especially kids. I know I know, you might call me crazy or call me a grumpy Grinch, but it is true! I don’t know if you feel this way too, but if you do….have no fear, because this chocolate cupcake recipe with chocolate frosting is not too sweet, and the frosting does not taste fake and artificial.
We are using real ingredients, with real taste and deliciously decadent and rich flavor. I normally don’t eat cake much, but when I make these, they stay around in the apartment for maybe 5 days if that. I cannot CONTAIN myself. My family and friends eat them up so quickly, they never last more than 3 days in my place usually.
These moist and rich cupcakes are perfect for every day life, but they would be especially awesome to bring to a birthday party, holiday, girls night, game night, dinner party, baby shower, bridal shower, I think you get the picture ;).
If you want to make a good amount for a party, try doubling the recipe and you will get 24 cupcakes. Or even triple it, if you’re feeling that sweet tooth.Print
An indulgent, decadent chocolate cupcake topped with creamy homemade chocolate frosting.
- 1 cup all purpose flour
- 3/4 cup raw turbinado sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 egg
- 1/2 cup unsweetened almond milk
- 1/2 tablespoon white vinegar or lemon juice
- 1/2 cup salted butter, melted
- 1/2 cup very hot water
- 3/4 cup salted butter, softened at room temperature
- 1/2 cup unsweetened cocoa powder
- 1 1/2 cups powdered sugar
- 2 tablespoons unsweetened almond milk
- a pinch of salt
- Heat your oven to 350 degrees F. Line a cupcake pan with paper liners.
- Combine almond milk and vinegar or lemon juice in a small bowl and let sit for 5-10 minutes.
- Combine the flour, raw sugar, cocoa powder, baking powder, and baking soda together in a medium sized bowl and mix.
- Combine the egg, almond milk with vinegar mixture, and melted salted butter in another bowl and whisk together.
- Add the wet ingredients to the dry ingredients and mix using a Kitchen Aid stand mixer until combined.
- Slowly add the hot water to the batter and mix again for about 20 seconds.
- Fill cupcake liners only 2/3 full, and bake for about 17 minutes, or until a toothpick comes out clean.
- Cool completely and then frost those suckers.
- In a Kitchen Aid stand up mixer with the whisk attachment, cream the butter and cocoa powder together until creamy and smooth.
- Add the powdered sugar (slowly) and salt, mixing very well.
- Add the unsweetened almond milk and beat well until creamy.
Feel free to double the recipe for the frosting if you really like A LOT of frosting. I don’t like a ton, so the amount I have is perfect.
The almond milk with vinegar is making a faux buttermilk. The baking soda/powder needs an acid to make a reaction so this is why we are doing that. I like using almond milk because it is dairy free and less calories than heavy cream/milk.
These cupcakes will stay fresh longer if stored in the fridge. They will last about 5-6 days.
Adding the hot water, brings out the rich flavor of the cocoa powder, and helps thin down the batter a little.
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: chocolate cupcake, chocolate frosting, chocolate desserts, dessert, desserts, dessert ideas, cupcakes, cupcake
Recipe inspired by: House of Nash: https://bit.ly/3tJSjR1