Dark Chocolate Cupcake: My go-to recipe

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An easy to make, moist and no-fail cake…unless you get distracted during commercial breaks watching Hannibal TV series thinking you’ve added the baking powder and realized you didn’t after the fact and had to do it all over.



But that didn’t happen to these cupcakes.

See, they’re smiling!



If you look past all that buttercream and sugar, you’ll see the chocolate cupcake.

Brightly colored cupcakes


These cupcakes are chocolate all around (minus the buttercream and sprinkles) and not anything like my Cremé Bruleé Stuffed Chocolate Cupcakes topped with Chocolate Ganache.

That’ll be another post.
I hope.
*crosses fingers*

Hershey's Chocolate CupCake


These cupcakes were for my sister’s, friend’s 3-year old son who had a circus themed birthday party this past Sunday,

I swear it took me longer to make the cupcake toppers and lid cover than bake 3 dozen cupcakes, 18 Oreo cupcakes, the rest chocolate.

Circus Cover Design


Cupcake Toppers


The Silhouette Cameo played a big role cutting the cupcake toppers, the big clown and tent.

I’m so happy with the software my daughter, Nastasja, bought me for Mother’s Day. Forget the flowers, chocolate, or anything girly. Give me software or power tools and I’ll be a happy camper!

Anywho, the Cameo lets me import SVG, PDF, PNG files and cut these type of file formats without using scissors.

How cool is that!?!

Cupcake Toppers


Cupcake Toppers




The font used on the initials and cupcake toppers was appropriately called Circus.

Cupcake Box Design


I heard the cupcakes disappeared before my sister had a chance of grabbing one for herself.

Do not fret sister of mine, they’ll be more!



Dark Chocolate Cupcake
Serves: 24
  • 2 c. sugar
  • 1-3/4 c. all-purpose flour
  • ¾ c. HERSHEY'S Dark Cocoa
  • ½ c. chocolate pudding mix (any brand will do)
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup whole milk
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  1. Pre-heat oven to 350°F. Line cupcake pans with cupcake liners.
  2. Stir together the sugar, flour, cocoa, pudding mix, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared cupcake pans.
  3. Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with your favorite frosting.

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German Chocolate Cupcakes

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It’s summertime in Chicago.

And I’m wearing a hoodie, for pete’s sake.

OK. That was Sunday, July 28 when the temp’ture was in the 60’s (?). I meant to post this but had to go to the store with AJ and never got back to it.

Until now.




These cupcakes have been on my to-do list and were surprisingly light and fluffy. Not to mention it’s super easy to make.










It’s definitely a keeper!




German Chocolate Cupcakes
Cook time
Total time
Serves: 14-18
  • 1-3/4 c. flour
  • 1 c. cocoa powder
  • 1-1/2 tsp. baking soda
  • ½ tsp. coarse salt
  • 1-1/2 sticks unsalted butter
  • ⅔ c. sugar
  • ⅔ c. light brown sugar, packed
  • 2 eggs, room temperature
  • 2 tsp. vanilla
  • 1 c. buttermilk, room temperature (I didn't have any on hand so I subbed with 1 tbsp. white vinegar and enough milk to equal 1 cup)
  • ½ c. sour cream, room temperature
  • 2 tbsp. freshly brewed coffee, cooled
German Chocolate Frosting
  • 1-1/2 sticks unsalted butter
  • 1 (12 ounce) can evaporated milk
  • 1-1/4 c. sugar
  • 5 egg yolks, lightly beaten
  • 1 tsp. almond extract
  • 1 tsp. vanilla extract
  • ½ tsp. salt
  • 2 c. sweetened flaked coconut
  • 1 c. chopped pecans
  1. Preheat oven to 350º. Line cupcake pans with liners. Sift the flour, cocoa powder, baking soda and salt together and set aside. With the paddle attachment, cream the butter and both sugars on med-high speed for about 5 minutes, until light and fluffy. Lower the speed to medium and add the eggs one at a time, scraping the side of bowl as needed. Beat in the vanilla.
  2. In a separate bowl, whisk the buttermilk, sour cream and coffee. On low speed, add ½ the buttermilk mixture. Add ½ the flour mixture and mix well. Pour in remaining buttermilk, mix well and add the rest of the flour mixture until well blended. Use a spatula to make sure the batter from the bottom is completely blended.
  3. Divide the batter into the cupcake tins. Place in middle rack of oven and bake for 20-25 minutes or until a toothpick comes out clean. Cool in the pans for 5 minutes, then remove and cool completely before frosting.
  4. German Chocolate Frosting: Melt the butter in a large saucepan over medium heat. Stir in the milk, sugar, egg yolks, extracts and salt. Bring the mixture to a simmer over medium heat, stirring constantly. Reduce heat to low, stir and simmer 5 minutes until thickened. Mixture should coat the back of the spoon. Stir in the coconut and pecans. Allow to cool at least one hour before using. Frost cupcakes and enjoy.
Made 21 cupcakes.
Frosting easily covers all cupcakes.



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Halloween giveaway winner; Fudgy Kahlúa Brownies with Browned Butter Icing

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The winner of the Halloween Giveaway, selected through random.org is


Halloween Giveaway Winner


#3 Edmon:
HERSHEY’S Milk Chocolate with Almonds Bar


Congrats, Edmon.
I’ll contact you with the details.

* * * * * * * * * * * * * * * * * * * * *


If you like Kahlúa in your brownies (and I mean *a lot*), then you have to make this recipe.


Fudgy Kahlua Brownies


I like it even more than these. This one was twice as thick, twice as fudgy, twice as much more Kahlúa and just overall delish!

This can be easily achieved in 4 easy steps *insert sarcasm here*


Fudgy Kahlua Brownies2


Be sure to share some and not hog the whole pan to yourself!



Fudgy Kahlua Brownies3



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