Snowy Chocolate Cupcakes- Nat'L Cupcake Day! Recipe

Name: Snowy Chocolate Cupcakes- Nat'L Cupcake Day!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 tablespoon all purpose flour cup plus 1; 2 ounces bittersweet chocolate I used Ghiradelli 70%% Cacao Bar; 2 tablespoons unsweetened cocoa powder I used Ghiradelli Brand; 1/4 teaspoon baking soda; 1/8 teaspoon baking powder; 1/8 teaspoon salt; 1/8 cup unsalted butter Softened; 1 large egg at room temperature; 1/4 sugar granul; 1/8 cup brown sugar; 1/4 cup buttermilk Homemade, or store-bought; 1/4 teaspoon vanilla extract; 1/2 sweetened coconut flakes; 2 cups chocolate frosting Dark, recipe Below; 4 tablespoons unsalted butter Melted; 1/2 cup unsweetened cocoa powder I used Ghiradelli Brand; 1 ounce bittersweet chocolate melted, I used Ghiradelli 70%% Cacao Bar; 3 cups confectioner's sugar; 4 tablespoons milk I used skim plus; 1/2 teaspoon vanilla extract

Servings: persons

1/2 tablespoon all purpose flour cup plus 1
2 ounces bittersweet chocolate I used Ghiradelli 70%% Cacao Bar
2 tablespoons unsweetened cocoa powder I used Ghiradelli Brand
1/4 teaspoon baking soda
1/8 teaspoon baking powder
1/8 teaspoon salt
1/8 cup unsalted butter Softened
1 large egg at room temperature
1/4 sugar granul
1/8 cup brown sugar
1/4 cup buttermilk Homemade, or store-bought
1/4 teaspoon vanilla extract
1/2 sweetened coconut flakes
2 cups chocolate frosting Dark, recipe Below
4 tablespoons unsalted butter Melted
1/2 cup unsweetened cocoa powder I used Ghiradelli Brand
1 ounce bittersweet chocolate melted, I used Ghiradelli 70%% Cacao Bar
3 cups confectioner's sugar
4 tablespoons milk I used skim plus
1/2 teaspoon vanilla extract

1
PREHEAT oven to 350 degrees. Spray a 12 cup cupcake sheet with PAM and place liners in each cup. Set aside.
2
Melt the chocolate squares in the microwave and set aside to cool a bit. Meanwhile in large bowl beat together softened butter, brown and white sugar until creamy. Add the egg and beat until combined well about 2 minutes. Using a spatula stir in the melted chocolate.
3
In a medium bowl sift together flour, baking soda, baking powder, salt and cocoa. In a small bowl combine buttermilk and vanilla- set aside.
4
With the mixer on low, add in about 1/3 of the flour mixture and blend well. Then add about 1/3 of the buttermilk mixture and blend well. Continue adding the flour mixture and buttermilk mixture, alternating and mixing well between each addition. Scrape sides of bowl with the spatula. DO NOT OVER MIX.
5
Pour about 2 hefty tbsp of mixture into each cup. Bake for about 15 minutes or until a toothpick inserted comes out clean. Remove and cool before frosting.
6
In a large bowl combine melted butter and cocoa. Add the melted chocolate. Mix well until lumps are smooth. Using a hand mixer beat in confectioner's sugar and 2-3 tbsp of milk. Beat until thick and creamy- I like my frosting really thick because it's easier to pipe that way. However, you can add more or less milk depending on your desired consistency.
7
Place frosting into a piping bag with a medium round tip, or cut off a small corner of a big ziplock bag. Pipe into swirls on the cooled cupcakes. Top with a generous amount of sweetened coconut and serve!

1751

kcal

Calories

Fat

261

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1/2 tablespoon all purpose flour cup plus 1, 2 ounces bittersweet chocolate I used Ghiradelli 70%% Cacao Bar, 2 tablespoons unsweetened cocoa powder I used Ghiradelli Brand, 1/4 teaspoon baking soda, and more.

Yes, Snowy Chocolate Cupcakes- Nat'L Cupcake Day! falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Snowy Chocolate Cupcakes- Nat'L Cupcake Day!

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions