Chocolate Cupcakes

I hope everyone had a great Mother's Day. For Mother's Day, I decided to make some cupcakes. It was a perfect opportunity to use these pretty pink pearl sprinkles that I purchased from Do It With Icing. For the longest time, I wasn't sure what cupcakes I was going to make.

Then late last week, Food Librarian posted a recipe for chocolate espresso cupcakes with mascarpone whipped cream frosting. They sounded absolutely wonderful. Unfortunately, I forgot to buy mascarpone cheese during my shopping. So I'll need to make these again with mascarpone frosting because I can imagine how well they go with these cupcakes.


Anyway, I chose to use a simple whipped cream frosting based on the audience that would be eating these cupcakes. The chocolate cakes were pretty rich and sweet so I wanted to balance them with something lighter.

I enjoyed these cupcakes. Despite only using cocoa powder, the chocolate flavor is pretty intense.  The texture of these are a bit dense.  They could easily be chocolate muffins. I like chocolate muffins, so I didn't mind. I love how the pearl sprinkles looked on the cakes. After a few hours though, these sprinkles start to melt a bit, so I recommend eating them soon after frosting.

Chocolate Cupcakes (recipe from Martha Stewart adapted by Food Librarian)

Yields: approximately 18 cupcakes


  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup warm water
  • 3/4 cup buttermilk
  • 3 tablespoons safflower oil (I used vegetable oil)
  • 1 teaspoon pure vanilla extract
  • 1 tsp instant espresso powder (optional, but it helps bring out the chocolate)


  1. Preheat oven to 350 degrees. Line standard muffin tins with paper
    liners; set aside. Sift together cocoa powder, flour, sugar, baking
    soda, baking powder, and salt into a large bowl. Add eggs, warm water (add espresso powder to water if using),
    buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes.
    Scrape down the sides and bottom of bowl to assure batter is well mixed.
  2. Divide batter evenly among muffin cups, filling each 2/3 full.
    Bake until tops spring back when touched, about 20 minutes, rotating
    pan once if needed. Transfer to a wire rack; let cool completely.

Whipped Cream Frosting

2 cups heavy cream

1/4 cup granulated sugar (or more according to your taste preference)


1. Beat sugar and heavy cream until stiff peaks form. Put cream into piping bags to decorate cupcakes.

7 comments on “Chocolate Cupcakes”

  1. Those look delicious. My kids love Chocolate Cupcakes so I’ll try them on your recipe, I’m sure they’ll love it.

  2. I love how simple these are to make too! I didnt even use a mixer, just a whisk.

  3. These look absolutely perfect for Mother’s Day! Love the touch the pink pearls add.

  4. Beautiful. How long does the frosting hold up for? Does it “melt” or disintegrate as something like ReddiWhip would?

  5. The frosting holds up quite well actually. I’ve found that whipping fresh heavy cream holds up a lot better than the store bought stuff. My cupcakes lasted all day without melting.

  6. Thanks, I bought the pearls a while back but I didn’t know what to do with them. Then Mother’s Day came along and I thought they’d be perfect for Mother’s Day.

  7. Pingback: Whippedcream frosting | EquestrianOptions

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