Chocolate Love

I have to tell you right off that I think I may have discovered the best chocolate frosting ever this week-end….


Like, if I could marry a frosting this would be the one.

If I could bathe in a frosting this would be the one.

Don`t judge me… this stuff is so darn chocolatey and rich and delicious.  Ruffled on top of a moist dark chocolate cake.   With a fresh and sweet strawberries on top?

You know you want it….

I thought I would give this recipe a whirl because my usual chocolate frosting just isn’t fudgey and chocolatey enough for me sometimes.  This is melted Belgian chocolate and cocoa whipped together with icing sugar and butter.

You had me at melted Belgian chocolate…..

I swirled some on top of my cupcakes and used some to make little tiny trifle cups.  These are just plastic wine cups that I layered with a cupcake, some icing and some diced berries.  Perfect to bring out to the patio after dinner.

Make it.  Then e-mail me right away and tell me that without a doubt this is the best chocolate and cupcake combo you have ever had.  Enjoy!

Dark Chocolate Cupcakes

*adapted from What The Fruitcake?

Makes 24 cupcakes

3/4 cup strong hot coffee

3/4 cup dark cocoa

3/4 cup unsalted butter, room temperature

2 cups brown sugar

3 large eggs, room temperature

2 1/2 cups flour

1 cup buttermilk, room temperature

1 tsp baking soda

1 tsp baking powder

1 tsp kosher salt

1 tsp vanilla extract

2 tbsp mayonnaise, room temperature

Preheat oven to 350°.  Line cupcake pans with 24 cupcake liners

1.  Whisk together coffee and cocoa in a small bowl and set aside.  Sift together flour, baking soda and baking powder in another small bowl and set aside.  Measure out buttermilk and mix with vanilla extract and set aside.

2.  In a large bowl cream together butter, sugar and salt.  Add eggs, one at a time, beating each egg in thoroughly and scraping the side of the bowl before adding the next egg.  Add 1/3 of the flour mixture to the egg mixture and mix until combined.  Add 1/2 of the buttermilk and mix until combined.  Repeat, ending with the last of the flour mixture.  Add the cocoa and coffee mixture and mix until thoroughly combined.  Fold in mayonnaise.

3.  Divide equally into prepared cupcake liners.  Bake for 16-18 mins or until a toothpick inserted comes out clean.  Allow to cool thoroughly on wire racks before frosting.

Dark Chocolate Frosting

from Martha Stewart

1/2 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder

  •                                         1/2 cup plus 1 tablespoon boiling water
  •                                         2 1/4 cups (4 1/2 sticks) unsalted butter, room temperature
  •                                         3/4 cup confectioners’ sugar, sifted
  •                                         1/4 teaspoon salt
  •                                         1 1/2 pounds best-quality semi sweet chocolate, melted and cooled (I used Callebaut Bittersweet)

 1.   Combine cocoa and the boiling water, stirring until cocoa has dissolved.   Beat butter, confectioners’ sugar, and salt until pale and fluffy. Reduce speed to low. Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed. Beat in the cocoa mixture.

This icing can be stored in the fridge for about a week.  Bring to room temperature and beat until smooth again.


Filed under Cup Cakes, Fondant and Icing

60 responses to “Chocolate Love

  1. magdalena

    looks so decadent. have to try this!

    • Norma

      I just tried this frosting recipe and although I had to add a little powdered sugar to it to thicken it a little, it was “the bomb”, silky, chocolately, easy to work with. Next time I will make sure the butter is not too soft and not overbeat the butter so the frosting will be firmer without the addition of extra powdered sugar. This is my go-to chocolate frosting for my cakes. Thank you for sharingW

    • Kim Snider

      Looking through all of the comments, I noticed 2 things, you are awesome to get back to questions pretty fast, and I couldn’t find a clear answer for how much recipe makes. I want to decorate cupcakes, not just frost with the spatula. The amount of powdered sugar doesn’t look like it would be enough to use with tip/icing bag. I’m already going to double it for 36 cupcakes. Should I plan to quadruple if I’m going to pipe on?

  2. OMG – I think I want to eat my computer screen! These look sooo good!

  3. Your frosting recipes are the best! Thanks so much for sharing.

  4. This looks amazing, it looks so delicous! =)

  5. Thanks for sharing this recipe. The frosting does look amazingly rich and delicious.

  6. Love the color, the texture, everything! Gorgeous!

  7. I really enjoy your blog. It has inspired me to try some new things. I have nominated you for the one lovely blog award and very inspiring blogger award.
    Here are the award rules. Great work!

    *Thank the person who nominated you and link back to them in your post.

    *Share 7 things about yourself

    *Nominate 15 bloggers you admire

    *Leave a comment on each of the blogs letting them know they’ve been nominated.

  8. Shel

    Sounds lovely! I’ve only just started playing around with chocolate frostings when I didn’t have any cream in…think I’ll have to try this soon.

  9. Yum! That looks absolutely delicious, I’ll have to try some time!

  10. scribbleofhappygoluckygal

    if i could ve lived with anyone,…it would v been you.. and best part.. u cooking delicacies for me daily..woow..;)

  11. These look amazing. Thank you for sharing!

  12. foxinanapron

    My!!!!! I’ll have to try this!!!

  13. Love anything with dark chocolate and this looks so decadent, I feel like chomping off my screen. Bookmarked it and will make this soon 🙂 Thanks.

  14. This is probably a dumb question, but is this easily convertable to cake? I don’t really like making cupcakes. Can I just bake in a cake pan?

  15. rosebudpress1

    This looks absolutely to die for! I have been looking for the perfect frosting recipe for so long now and it looks like I may have finally found it! I will be using your recipe for my cupcakes as soon as I can! I will let you know how it goes! Thanks

  16. What brand of “dark cocoa” do you use in your cupcakes? Do you use both the unsweetened Dutch-process cocoa powder and the semi sweet chocolate in your frosting? Thanks

    • Hi Karen,
      I am a huge Cacao Barry Cocoa Powder – Extra Dark fan. I order it on line. As well, I use only Callebaut Pure Bittersweet Chocolate.
      It make the icing very chocolatey in flavour. YUM!

  17. mataicooking

    Delicous, Simple, great Idea . . .

  18. What I wouldn’t give for one of these right now…

  19. I’ve been searching far and wide for a good chocolate frosting. Yours looks amazing – I can’t wait to try this!

  20. scribbleofhappygoluckygal

    treat for eyes and tummy:):):)

  21. It look gorgeous! I’m delighted with all about these cupcakes! And your photos are just true art! I will showcase this recipe on my cupcakes recipes & ideas blog as soon as possible!

  22. I am a huge, and I mean HUGE chocolate fan, so when I saw these my taste buds just went wild! They look really decadent and rich, just as I like chocolate things to be. Usually, whenever I make cupcakes I basically turn them into muffins because I omit the frosting. It’s because, where I live, very very few people do frosting on cupcakes, I think it’s due to our not being used to really sweet recipes, and frostings tend to be quite sweet. However, I think I’m going to try this frosting as my first because it looks really good. And it’s chocolate so what better reason to try it than that one.
    Thanks for the recipe, I can’t wait to make it 🙂

  23. This frosting is so delicious. Just made it to top orange ricotta cupcakes for my son’s halloween party tomorrow. The frosting’s texture is so incredible. Rich tasting, but the frosting is so smooth and light.

  24. Crystal

    Found this on Pinterest and made them for my New Years Party…. The party is tomorrow and the 5 family members have already eaten a cupcake! They LOVE them!!!!! The frosting is AMAZING!!!!!

  25. These cupcakes look divine! I think I’m going to have to try them sometime!!

  26. hanzzypanzzy

    this looks really nice!! =) i’m going to try them!!!

  27. Traci

    This is the BEST chocolate frosting I’ve ever made….so silky smooth…deep flavor and melts in your mouth. Divine!

  28. Love, love , your blog. I would so love a chocolate cake photo for my “midnight snack” poem on my blog. How do you get such great photos of your food?

  29. looks amazing!
    do you know if it holds well? I want to use it for a outdoor baby shower…. will it hold in some heat?

  30. I made a smaller recipe of your frosting recipe for some brownies.
    I give it 5 out of 5 stars.
    Thank you so much!

  31. Laury

    I tried this today – it is heavenly! thank you.

  32. Sky

    Hi! I tried your recipe. The richness was so excellent. I couldn’t take it. It was too chocolatey for my life haha. The cake perfectly mooooiiiist the frosting soooo goooood. Everything about it was amazing. Chocoholics will definitely dive in to these. Though I was expecting for the cupcake I made to taste “dark” but instead it tasted full on chocolate. A gazillion stars for this recipe. A keeper. i will definitely make this again but the next time around i’ll be looking for daaaarrrrkkkeeerrr chocolates. One more thing, did you mention strong coffee DECAF in your blog? I stayed up until 1am. I was already tired but my body was still on for making another recipe haha thanks for this! I enjoyed baking it.

  33. v

    you jacked the frosting recipe from martha stewart.

  34. joni

    Hello, this looks amazing. I have never made anything with real chocolate. When you say, “melted and cooled” I get a little confused. Why melt it? Doesn’t it turn back to it’s original form? Making this tomorrow, please help! Thanks very much!

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  36. Sharon

    Should you refrigerate the cake after it is assembled and frosted? I made it the day before I plan to serve it due to time constraints.

  37. Pingback: Chocolate Love | Pots, Pans and Proverbs

  38. Revelation Love Dark Chocolate frosting looks amazing. How much does the recipe make.

  39. Teri Trevino

    Hi! I’ve been looking for a good chocolate frosting that I could use as a starting point to make it black. I tried another recipe, and the frosting turned out just brown and slightly grey. The frosting before I added the food coloring wasn’t as dark as this recipe look. Your frosting looks much darker and sounds amazing!
    I was wondering if you can add black cocoa powder? Maybe not to take the place of the existing cocoa powder as it can be a little bitter, but maybe have half dark cocoa powder and half black cocoa powder? Do you think that would work or alter the taste too much?

  40. Angel

    Why do we to put mayo in the batter? What does it do?

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