Tag Archives: Fudge

Day 303 – Insanely Moist and Decadent Chocolate Cupcakes

30 May

Today is my dad’s birthday!!


That’s my parents.  Aren’t they cute?!  And, just because I’ve tortured other family members with oldies-but-goodies…


(In order, that’s my dad, me and my sister…yup….I’m the chubby one…)


This one’s just because I love it soooo much!

Now, I must confess, I get my sweet tooth from my dad.  Hands down.  My love of chocolate.  Also from my dad.  No doubt about it. My mom is a lemon dessert fan, my dad is a chocolate dessert fan.  (Yes.  That means that every time I bake for them, there must be 2 kinds of dessert.)  So, when I was picking out his birthday cupcake this year, I knew it had to be something chocolatey. But chocolate without complications.  And these Insanely Moist and Decadent Chocolate Cupcakes (recipe below from Dishing the Divine) were calling my name!  Or…well…his name, more accurately.

Chocolate-Cupcake     Mini-Chocolate-Cupcake

The cupcakes are indeed moist and very delicate. They have a light, sweet chocolate taste. Not dark at all. Almost milk chocolate. But so delicate and smooth, you almost forget it’s cake.


The frosting is thick and smooth. It’s almost like a really thick pudding or mousse in consistency. It has a nice chocolate flavor as well. Definitely darker than the cupcake, but not super dark or bitter.

MD-Chocolate-Cupcake     Mini-MD-Chocolate

The frosting definitely takes a front seat to the cake, so there’s no need to overfrost. But this is a smooth, creamy and surprisingly delicate chocolatey cupcake. I like the 2 different types of chocolate. They work nicely together. It’s not overstated or complicated. Just a simple, good chocolate cupcake.


Scoring Sheet:

  • Cupcake Taste: 4.5
  • Frosting Taste: 4
  • Overall Taste: 4
  • Appearance: 3.5
  • Ease of Making: 4
  • TOTAL: 20



Insanely Moist and Decadent Chocolate Cupcakes (recipe from Dishing the Divine)

Chocolate Cupcakes:

  • 2 cups sugar
  • 1 1/2 cups all-purpose flour
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 4 oz unsweetened chocolate, cut into 1/4-inch pieces
  • 1 cup boiling water
  • 8 tbsp (1 stick) unsalted butter, melted
  • 2 large eggs
  • 1 1/2 tsp vanilla extract
  • 1/2 cup sour cream

Chocolate Fudge Frosting:

  • 1 cup heavy whipping cream
  • 1/4 cup light corn syrup
  • 12 oz bittersweet or semisweet chocolate, melted
  • 6 tbsp unsalted butter, very soft
  • 1 tsp vanilla extract

For directions visit Dishing the Divine.

*Tomorrow: Gluten-free Lemon Cupcakes*


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