Chocolate Cupcakes

A friend of mine ordered a couple dozen cupcakes for this weekend – her gorgeous daughter was turning 12 years old! She told me that her daughter’s current favourite colour was orange. My darn camera didn’t capture the true colour of orange icing because in these photo’s the orange looks more like brown/orange. My next investment…softboxes for better lighting and quality photo’s!

I made one dozen ‘Hostess’ style cupcakes with vanilla filling & chocolate ganache, and the other dozen were plain chocolate cupcakes and buttercream frosting.  The flowers are made with gumpaste, which I love because then your entire cupcake and decorations are edible!

Ingredients: (for the Chocolate Cupcakes, that didn’t have a filling)

  • 2 cups all-purpose flour, sifted
  • 2 cups granulated sugar
  • 3/4 cup cocoa powder, sifted (I use sweetened)
  • 2 teaspoons baking soda, sifted
  • 1 teaspoon baking powder, sifted
  • 1/8 tsp salt
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 cup milk
  • 2 tbsp Torani Chocolate flavoured syrup
  • 3/4 cup coffee, brewed, warm or room temperature…NOT HOT COFFEE!


  1. Preheat oven to 350° F. Prepare cupcake tins with liners.
  2. In a large bowl, sift together the flour, sugar, cocoa, baking powder, baking soda and salt; set aside.
  3. Gently combine the oil, eggs, milk and syrup in a small bowl and then add it to the flour mixture.
  4. Use an electric mixer to combine the ingredients just until incorporated, scraping down the sides of the bowl.
  5. Now add the warm coffee, the batter will be runny. Note: Don’t use hot coffee or it will cook the batter before you get it scooped into the pans.
  6. Fill cupcake liners 2/3 full and place in a 350° oven, one cupcake tray at a time.
  7. Bake medium cupcakes for 15-18 minutes (17 was perfect for my oven), or until a toothpick inserted comes out clean.
  8. For all you lovers of mini baked goods, Bake the mini cupcakes for 9-10 minutes
  9. Tip: The tops of the cupcakes are shiny so they may appear under-baked when in fact they are actually done, so check them at 15 minutes with a toothpick and then check them every 2 minutes after that. Keep the oven door closed as much as possible so you don’t let the hot air out, or the cupcakes will not rise properly.

Serves: This batch made enough for 2 dozen regular sized cupcakes and 2 dozen mini cupcakes.

  • Buttercream Frosting. (This time I used whipping cream instead of the milk that it calls for. I also added 1 tbsp french vanilla Torani beverage syrup and 1/2 cup more confectioners sugar.)
  • Hostess Style Cupcakes




One Comment to “Chocolate Cupcakes”

  1. My goodness Crystal! These are beautiful!!! Those sunflower is soooo pretty!!! Do you do tutorials on those? I so want to learn!! Great job on these cupcakes! Your friend’s daughter must of loved them!! Where did you get that cupcake tower!! That’s pretty cool!!!


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