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Rich Chocolate Cupcakes recipe

Rich Chocolate Cupcakes.

Super-creamy, super-rich, ultra-decadentdescribes these luscious cupcakes with their milk chocolate buttercreamfrosting.

Recipe: Rich Chocolate Cupcakes

1 1/2 cups all-purpose flour
2/3 cup NESTL ® TOLL HOUSE® Baking Cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter or margarine, softened
1 1/2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup milk
1 (11.5-ounce) package NESTL ® TOLL HOUSE® MilkChocolate Morsels
6 tablespoons butter or margarine, softened
1/2 teaspoon salt
2 1/2 cups sifted powdered sugar
1/4 cup milk
1 teaspoon vanilla extract

  • For Cupcakes: Combine flour, cocoa, bakingsoda and salt in small bowl. Beat butter, sugar, eggs and vanillaextract in large mixer bowl. Gradually beat in flour mixturealternately with milk. Spoon 1/4 cup batter into each of 20 paper-linedmuffin cups.
  • Bake in preheated 350°F oven for 18to 20 minutes or until wooden pick inserted in center comes outclean. Cool in pans for 5 minutes; remove to wire racks to coolcompletely. Frost with Milk Chocolate Frosting.
  • For Milk Chocolate Frosting: Microwavemorsels, butter and salt in medium, microwave-safe bowl on MEDIUM-HIGH(70%) power for 1 minute; stir. Microwave at additional 10 to20-second intervals, stirring until smooth. Transfer to largemixer bowl. Gradually beat in powdered sugar alternately withmilk. Stir in vanilla extract.

    Makes 20 cupcakes.

    Recipe and photograph are the propertyof Nestl ® and, used with permission.

    Chocolate Cupcakes Recipe Demonstration –

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  • Comments



    Today s new recipe produces rich, moist, and flavorful cupcakes.  I use a mix of melted chocolate and cocoa powder to make these cupcakes ultra fudgy. I nearly double the amount of cocoa powder than previous recipes that I ve tried this summer. 2 eggs, brown sugar, and buttermilk gives each bite a tender, moist texture.  They are the complete opposite of dry and bland! Hi, I was wondering if I could make 24 mini cupcakes using this recipe instead of 12 regular sized ones. And if so, are there any adjustments that I need to make, such as baking time? Thanks.


    It will be my favorite frosting and cupcake recipe from now on. I want to also mention the chocolate powder that I used was the Original Sacher Chocolate powder from Wien Austria which is probably the best chocolate powder around they came out so tasty, light and wonderful. What did you frost with, and did you use any fillings?

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