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Chocolate Cupcakes with Dark Chocolate Frosting

Alan Richardson

Yield: Yields 16 cupcakes.

These cupcakes become even more moist and fudgy the day after you make them.


For the frosting:

  • 4 oz. unsweetened chocolate
  • 3/4 cup evaporated milk
  • 1 cup granulated sugar
  • Pinch salt

For the cupcakes:

  • 4 oz. unsweetened chocolate
  • 6 oz. (1-1/2 cups) all-purpose flour
  • 3/4 tsp. baking soda
  • 1/2 tsp. table salt
  • 2 cups granulated sugar
  • 1 cup strong, hot coffee
  • 1/2 cup sour cream
  • 1/2 cup vegetable oil
  • 2 large eggs

Nutritional Information

  • Nutritional Sample Size per cupcake
  • Calories (kcal) : 360
  • Fat Calories (kcal): 160
  • Fat (g): 18
  • Saturated Fat (g): 7
  • Polyunsaturated Fat (g): 4
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 35
  • Sodium (mg): 170
  • Carbohydrates (g): 52
  • Fiber (g): 3
  • Protein (g): 5


Make the frosting:

  • In a double boiler, melt the chocolate carefully. In a blender, blend the evaporated milk, sugar, and salt until the sugar is dissolved. Add the chocolate and blend until the mixture is thick and glossy, about 3 minutes. Store at room temperature, covered with plastic, until ready to use.

Bake the cupcakes:

  • Heat the oven to 350°F. Grease your muffin tins. Melt the chocolate carefully in a double boiler; set aside to cool.
  • Sift the flour, baking soda, salt, and sugar into a medium bowl. In a large bowl, whisk the coffee, sour cream, oil, and eggs; whisk in the chocolate. Add the dry ingredients, whisking until there are no lumps.
  • Pour the batter into the prepared muffin tins, portioning it evenly to make 16 cupcakes. Bake on the middle rack until a toothpick inserted into the middle of a cupcake comes out clean, 19 to 20 minutes. Let the cupcakes cool in the pan for 15 minutes; then remove them from the pan and let them cool completely. Spread the cupcakes generously with the frosting.

Make Ahead Tips

The frosting can be made up to two days ahead and kept covered at room temperature


Rate or Review

Reviews (4 reviews)

  • washi_tape | 05/07/2017

    I love the frosting recipe! I used it for years until I lost it, so glad to be able to make it again. No idea why the recipe didn't work for the other reviewers, I consider it fail-safe.

  • KristenS | 06/16/2012

    The cupcake itself is wonderful, but the frosting is a failure. I chose the recipe because the photo showed a glossy, firm frosting. This is like a glaze that never sets; even after leaving it in the refrigerator it's just a chocolate sauce. And the taste is nothing special--it could use a little coffee liqueur or something, because it just tastes like cheap sugary chocolate sauce. Did you mean for us to use powdered sugar instead of granulated sugar, or a stick of cold butter? I am not sure how this mixture would have enough fat content or enough air molecules to become stiff enough to spread. Or did you perhaps intend the use of sweetened condensed milk instead of evaporated milk? (That would at least alleviate the sugary quality to a certain extent). Boo. I hope the reast of the recipes in the magazine stand up better.

  • peggyd | 08/18/2010

    My frosting is very soupy!!! What did I do wrong?

  • JulieCooks | 10/08/2009

    moist and delicious - and the frosting is the easiest ever! always a big hit at parties!

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