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Chocolate Cupcake Recipe


  • 1 cup (2 sticks or 8oz) unsalted butter, room temperature
  • 1/2 cup unsweetened cocoa powder* *Use the best quality cocoa powder you canThe cocoa powder greatly affects the cupcake taste.
  • 1/4 cup boiling water
  • 3/4 cup milk
  • 2 1/4 cup sifted cake flour (not self-rising)
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 3/4 cup granulated sugar
  • 2 tsp vanilla extract
  • 3 large eggs lightly beaten eggs, room temperature


  • Preheat oven to 350 degrees Fahrenheit.
  • Line your cupcake pan with cupcake liners.
  • Sift cocoa into a medium bowl. Slowly stir in the boiling water until smooth, then gradually whisk in milk. Set aside to cool.
  • Whisk together flour, baking soda and salt in a bowl. In the bowl of an electric mixer fitted with the whisk attachment, or with an hand mixer on low speed, beat butter until fluffy; 3-5 minutes. Gradually beat in sugar, scraping down the sides of the bowl at least twice. Beat in the vanilla.
  • Add eggs in 3 batches, beating well after each addition. With the mixer on low speed, add flour mixture and reserved cocoa mixture a little at a time in alternate batches, starting and ending with the flour; beat until just combined.
  • Divide batter into the cupcake liners, 1/4 cup for each liner.
  • Bake for approximately 12-15 minutes or longer - until a toothpick or skewer comes out clean. Time will vary according to your oven.
  • Take cupcake out and when cooled for about 5-10 minutes, remove from pans. Let cool completely and cut out a small hole in the top, center of each cupcake and fill with chilled dulce de leche. I only filled mine a little bit as I find it doesn't need a lot paired with the caramel icing.
  • To finish, pipe caramel frosting onto cupcake with a large, round tip and place a gum paste leaf on top of the icing.


Yield: Approx. 24 cupcakes
Adapted from Martha Stewart's Chocolate Truffle Cake Recipe