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–+ servings
Chocolate cupcakes on a white plate.

Chocolate Cupcakes with Chocolate Icing

These chocolate cupcakes made with freshly milled flour are anything but basic. When you need to whip up a special dessert, these rich, chocolate cupcakes hit the spot. They are moist, rich, and oh so delicious!
Prep Time 10 minutes
Cook Time 17 minutes
Cooling and Icing 33 minutes
Total Time 1 hour
Serving Size 24 cupcakes

Equipment

  • medium sauce pan
  • mixing bowls
  • measuring cups
  • measuring spoons
  • muffin pans
  • whisk
  • large cookie/ice cream scoop
  • parchment muffin liners
  • mixer with whisk or beater attachment
  • spatula
  • icing piping bag and tip

Ingredients

Chocolate Cupcakes Using Freshly Milled Flour

  • 2 sticks unsalted butter
  • 4 tbsp cocoa powder
  • 1 cup very hot water
  • 2 cups freshly milled flour (or all purpose flour)
  • 2 cups cane sugar
  • 1/4 tsp sea salt
  • 1/2 cup plain yogurt (or buttermilk, milk, sour cream)
  • 1 tsp baking soda
  • 4 eggs
  • 2 tbsp good vanilla extract

Chocolate Icing

  • 3 cups powdered sugar (sift for best results)
  • 4 tbsp cocoa powder (sift for best results)
  • 1/2 stick unsalted butter, softened
  • 1 tbsp good vanilla extract
  • warm milk or heavy cream

Instructions

Chocolate Cupcakes

  • Preheat your oven to 350°F (175°C). In a medium sauce pan over medium to low heat, melt 2 sticks of butter and whisk in 4 heaping tablespoons of cocoa powder. Then add 1 cup of very hot water, let it boil and bubble over medium heat for about 30 seconds while whisking and remove it from heat.
  • In a large mixing bowl, whisk together the flour, sugar, and salt. Set aside.
  • In a large measuring cup, mix together the yogurt, eggs, baking soda, and vanilla extract. Set aside.
  • Pour the chocolate mixture into the mixing bowl with the flour and sugar mixture. Stir until well-combined. Then whisk in the yogurt and egg mixture when the chocolate mixture is cooled down and stir until smooth.
  • Line muffin pans and fill with the cupcake batter.
  • Bake at 350°F (175°C) for 16 to 18 minutes or until a toothpick comes out clean. Cool completely before adding icing.

Chocolate Icing

  • In a mixing bowl, mix powdered sugar and cocoa powder. Then add butter. Add a few tablespoons of warm milk until the sugar and cocoa powder start coming together. Then add milk by tablespoons until it reaches a smooth consistency. Add vanilla extract and whisk on medium speed until it's light and fluffy.
  • Cut the tip off your icing piping bag and insert your decorating tip. Fold the top third of the bag down.
  • Use your spatula to scoop and press icing into the bag. Leave a few inches at the top of the icing bag, then twist the top shut and squeeze out some icing to get air bubbles out. Decorate your cupcakes and refill your piping bag, as needed.

Notes

  • For two 9-inch round cakes, follow the recipe but bake the two cakes at 350°F (175°C) for 35 minutes or until a toothpick comes out clean.
  • For a 9" x 13" cake, bake the cake at 350°F (175°C) for 40 minutes or until a toothpick comes out clean.
  • To bake a sheet cake, follow the recipe and bake at 350°F (175°C) for 20 minutes or until a toothpick comes out clean.