January 29, 2013

Rich Chocolate Cupcakes (or Cake)

I’ve made a lot of chocolate cakes and I’ve used quite a few great chocolate cake recipes! 

At first I used the chocolate version of my Easy Pound Cake almost exclusively.  From there, I made a dairy-free version

Then, after realizing that my absolute favorite white cake was White Almond Sour Cream Cake, I decided to try a Sour Cream Chocolate cake.  It was delicious, but not quite there.

Finally, with a bit of tweaking, I found the perfect chocolate cake recipe!  This chocolate cake is rich, moist, and decadent and receives rave reviews every time it is tasted!

The search is over – this is the best chocolate cake you’ll ever make!

Recipe Notes:
*Don’t be afraid of the espresso powder, you won’t taste it!  The espresso powder simply enhances the flavor and decadence of the chocolate.

Rich Chocolate Cake
Adapted from My Baking Addiction

1 box Devil’s Food Cake Mix
1 (3.9 oz) package instant chocolate pudding mix
1 cup (8 oz) sour cream
1 cup canola oil
4 eggs
1 tbsp special dark cocoa powder
2 tsp pure vanilla extract
1 tbsp instant espresso granules
½ cup warm water

Preheat the oven to 350 degrees F.  Place paper liners into two muffin tins or spray two 8-inch pans with non-stick spray.

Stir together the warm water and the instant espresso, until the espresso is dissolved.

Add the espresso mixture, along with all of the remaining ingredients into the bowl of a stand mixer.  Beat for 2 minutes on medium speed until smooth and well combined.  The mixture will be thick and pudding-like.

Fill each cupcake liner about 2/3 full with batter and bake for 22-25 minutes.  

Alternately, spread the cake batter into the prepared pans and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.  Move to wire racks and cool for 10 minutes.  Then, run a knife along the edges of the pan and flip to remove the cake.  Cool the Cupcakes (or cakes) completely before icing.

Hershey’s “Perfectly Chocolate” Chocolate Frosting
Recipe from Hershey’s

1 cup (2 sticks) unsalted butter, melted
1 1/3 cups Hershey’s cocoa
6 cups confectioner’s sugar
2/3 cup milk
2 tsp pure vanilla extract

Mix together the melted butter and cocoa powder.

Slowly add in about a third of the confectioner’s sugar, followed by a bit of milk.  Continue adding the confectioner’s sugar and milk until the frosting is smooth and blended.  Stir in the vanilla.

Pipe the frosting onto cupcakes using an Ateco Tip 847 or fill and frost an 8-inch round cake.

Makes 4 cups of frosting.


  1. These look SO DELICIOUS!!! Pinning ... Thanks for sharing the yummy recipe !!

    -Brenda @ChattingOverChocolate.blogspot.com

  2. Hi Amy!
    Thanks for sharing this - I found you through the Pinworthy Projects Party.
    These look amazingly scrumptious! I pinned them to my cupcake board :)
    Happy Monday!

  3. They look so scrumptious! Thank you so much for sharing this at Wednesday Extravaganza - see you there again this week with more deliciousness :)

  4. Amy these look soooooooooo yummy how did I miss that you have 2 blogs??? Thanks for linking up at I Freakin Did it Friday, can't wait to see what you have cooked up for this Friday!

  5. I am so wanting to lick that frosting off...right through my monitor!! YUM!!! Thanks for linking up at my Pin Me Linky Party.


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