The Most Amazing Chocolate Oreo Cupcake Recipe

Chocolate Oreo Cupcake! I know we recently covered PMS Cupcakes – but what is more legendary than a plate of Oreo cookies with a glass of milk?

The Most Amazing Chocolate Oreo Cupcake Recipe article cover image with oreo cupcakes on it

Oreos are a part of childhood and have created many different schools of thought in regards to eating them. There are those who twist the Oreos apart and lick out the frosting. Then there are the people who are the dunkers – always dipping that crunchy treat into a frosty glass of milk.

There is no shortage of love for Oreos – people are coming up with fun ideas all the time to use them in a different way! Just look at this 2-ingredient mug cake that you whip up with Oreos and your microwave:


No matter how you look at it – you will soon have a new way to love your Oreos – as a topper to this amazing chocolate Oreo cupcake recipe – down to the crushed Oreos in the frosting!

There are even recipes out there to make FRIED Oreos! I know – SHUT. THE. FRONT. DOOR.


The Most Amazing Chocolate Oreo Cupcake Recipe

We play off the Oreo flavors with this recipe, use Oreos in the frosting as well as topping that chocolate cupcake goodness with a fresh cookie.

Chocolate Oreo Cupcake and milk

Did you know there is a scientific reason that Oreos go well with milk? Though your tongue can pick up the full-bodied taste of the cookie eventually, the milk quickens this process and makes sure your tongue receives an even cookie coating. Without it, the cookie may seem a little more gritty. Milk also helps mellow out the vigor of the sweet cookie flavor.

Isn’t that awesome news for the Dairy Council? I see a joint promotion with Nabisco on the horizon.

Actually, Samuel J. Porcello was an American food scientist who worked at Nabisco for 34 years. He was the genius that paired the two together!

Chocolate Oreo Cupcake easy recipe

I do start this recipe out with a recipe for chocolate cupcakes from scratch. I personally think it is easier than dressing up a boxed cake mix and a lot less expensive when you have all the ingredients on hand.

It IS possible to make your OWN “boxed” mixes by taking the first seven ingredients and measuring them into a zippy bag. Write the other four ingredients on the outside of the bag in a sharpie and you are ready to rock the next time you want chocolate cupcakes!

Chocolate Oreo Cupcake with Oreo on the bottom

OK – a lot of people search for this and I played around with it. The problem with having an Oreo on the bottom of these cupcakes is the fact that it is dry. It draws the moisture from the cupcake batter during baking and gets soggy – and the longer it sets before you get around to eating it?

The soggier and soggier it gets to the point that it is a yucky mess in the bottom of your cupcakey goodness.

That is why I settled with decorating the TOP of the chocolate Oreo Cupcake with that legendary chocolate sandwich cookie – to preserve the integrity of the crunch!

You will need:

Chocolate Oreo cupcake recipe:

  • 1 C flour
  • ¼ C Hershey cocoa powder
  • ¾ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp kosher salt
  • ½ C light brown sugar
  • ½ C sugar
  • ⅓ C Canola oil
  • ½ C buttermilk
  • 1 large egg 
  • 1 tsp Pure vanilla extract

For the Vanilla and Oreo frosting:

  • 2 C unsalted sweet cream butter, softened
  • 4 1/2 powdered sugar
  • 5 tbsp. heavy whipping cream
  • 1 tsp. vanilla extract
  • ¾ cup finely crushed Oreo crumbs
  • 1 small ice cream scooper
  • 1 mini flat angled spatula
  • 1 large piping bag with star tip 
  • 18 Oreo cookies for topping 


Chocolate cupcakes:

Preheat oven to 350 and line a cupcake pan with cupcake liners. Using a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

Whisk in the sugar and brown sugar until combined. Whisk in the oil, buttermilk, egg and vanilla extract until combined .

Fill each one 3/4 of the way full. Bake in the oven for 21 minutes. Transfer the cupcakes to a wire rack to cool.

To make the Chocolate Oreo Cupcake frosting:

Using a standing mixer, beat the butter, powdered sugar, vanilla, and heavy whipping cream until all is combined, so the frosting is smooth and stiff with peaks.

Topping the cupcakes :

Using the ice cream scooper, scoop out some vanilla frosting and top it onto the cupcakes. Use the mini angled spatula to smooth out the frosting into a thick mound.

Repeat steps to the remaining cupcakes.

Using the frosting that you have left, beat in the crushed Oreo cookies and then scoop that frosting into the piping bag.

Pipe dollops on top of the vanilla frosting and then top with and Oreo cookie.

The Most Amazing Chocolate Oreo Cupcake Recipe finished oreo cupcakes ready to serve

Other recipes you may enjoy:

The Best Sweet & Salty PMS Cupcake Recipe

A PMS Cupcake? Yuppers! This blend of salty goodness along with chocolaty decadence calls to the week a month in every woman’s life where you crave BOTH.

The Best Sweet & Salty PMS Cupcake Recipe with a picture of brownie topped chocolate cupcakes crowned with pretzles

We used to make chocolate-dipped ruffled potato chips and call them PMS fantasies, always keeping a batch in the freezer – but these are SO much better at fulfilling that sweet and salty craving that hits every 4 weeks or so.

The Best Sweet & Salty PMS Cupcake Recipe

We worked hard on this delicate blend of both sweet chocolatey goodness and salty crispy crunchiness to create this gem and are beyond pleased at how it turned out. I have to tell you, the taste-testing was the worst part – but I suffered through it. Just for you …

Can you feel my sacrifice?

Does chocolate make PMS worse?

It is kind of a Catch-22. While a chocolate craving is pretty normal during this time, it isn’t really helpful for managing your actual PMS symptoms. Chocolate can elevate your prostaglandins level and you may experience more period cramping.

UGH – more cramps! They DO suggest you stick to DARKER chocolate and don’t overdo it – that is why these cupcakes are perfect: they help keep your chocolate consumption under portion control. Dark chocolate contains a ton of magnesium, which relaxes your muscles and eases aches to reduce the pain.

Who knew – right?

Why do we want salt during PMS?

Blame it on the hormones. A 2016 study suggests that changes in levels of hormones estrogen and progesterone cause cravings for high-carb and sweet foods before your period.

Now here is the thing about salt. Consuming lots of salt leads to water retention, which can result in bloating…So, your body hormones are leading you to crave a substance that is counter-productive to your actual physical needs.


Can PMS change your personality?

Here are my thoughts – if PMS symptoms include mood swings, irritability, anger, anxiety, tension, fatigue, difficulty concentrating, and social withdrawal, etc – then it is OK to indulge in the cravings you have and placate all of those raging hormones.

Honestly, if it is thought that hormonal changes in the menstrual cycle (fluctuations in estrogen and progesterone levels) affect the mood of women and trigger negative emotions such as anger and irritability, who wants to deny themselves and end up like Lizzie Bordon?

The Murders That Haunt The Lizzie Borden House Video – the PMS murders!

Is PMS a legal defense?

I know that Lizzie got off but is it a real legal defense?

Premenstrual syndrome may be effective as an affirmative defense to a criminal charge if the defendant can show that (i) she was suffering from premenstrual syndrome at the time the crime was committed; and (ii) because of her condition, either that the criminal act was an involuntary act or that at the time of the criminal act she did not possess the mental state required by law for the commission of a crime.

Premenstrual syndrome has been successfully pleaded as a criminal defense in Great Britain but has not been tested in American criminal courts.

Huh. Who knew?

I’m not sure I want to test that though – so you better make sure to have this PMS Cupcake recipe on hand!

How do you store this PMS Cupcake Recipe?

Here is the thing – with the more futzy designs, I like to make them in advance of an event or get-together. The best way to usually store your finished creations? Room Temperature. Granted, they aren’t going to be around that long –a woman with serious PMS can take them out in two to three days… and if your family is “synched”? Stand Back.

You CAN make the bases in advance and freeze them. Let them come to room temperature when you are ready to decorate them.

I know this recipe starts with a boxed mix. It is Triple Chocolate and the closest I can come to a dark chocolate, craving reducing gem. If you want to make my chocolate cupcakes from scratch, you can get that recipe HERE.

You will need:

Chocolate Cupcakes Ingredients:

  • 1 box of Triple chocolate cake mix
  • 3 large eggs
  • 1 ¼ C water 
  • ½ C canola oil 
  • cupcake pan
  • cupcake liners
Directions :

Preheat oven to 350 degrees and line the cupcake pan with cupcake liners. Using a large bowl, beat together until combined the cake mix, eggs, water, and oil. Fill cupcake liners 2/3 full with the batter. Put them in the oven and bake for 22 minutes.

Remove from the oven and allow to cool. Transfer to a cooling rack and allow to cool completely before frosting.

Chocolate Frosting ingredients:

  • 1 C unsalted sweet cream butter, softened
  • 2 1/2 C powder sugar
  • 1 tsp vanilla
  • 1 tbsp ground cinnamon
  • 3-5 TBSP heavy whipping cream
  • 1 large piping bag, fitted with a star tip
Frosting Directions:

Using a standing mixer, beat all ingredients together until combined, smooth and fluffy, but holds its shape. Scoop into the piping bag and set aside.

Sweet and salty brownies 

You will need:

  • 1 box of chocolate fudge brownies 
  • Eggs
  • Water
  • Oil 
  • Mini pretzel twists 
  • 9×13 baking pan 
Directions :

Preheat the oven to 350 degrees and line a 9×13 baking pan with parchment paper. Follow the directions on the back of the brownie box and prepare the brownie batter. Bake in the oven for 30-35 minutes or until a toothpick comes out clean.

Here is a video for box mix brownie hacks:

How to Make the Best Brownies From a Boxed Mix | Food Hacks with Claire

Allow to cool completely before decorating.

Building the PMS Cupcake Treat 

Cut brownies into squares. Pipe small dollops of frosting onto the brownies. Pile on broken mini pretzel twists.

Pipe a ring of frosting onto the top of the cupcake. Carefully place the brownie on top of the frosting.

Drizzle chocolate sauce on top and then plate them up!

Sweet and salty PMS cupcake recipe of finished treat ready to pass out - chocolate cupcakes with pretzel topped brownies on them.

Other recipes you may enjoy:

Amazing German Chocolate Cupcakes Are a Must-Try

We can’t talk about German Chocolate Cupcakes without first talking about German chocolate! Why do they call it German chocolate? Contrary to popular belief, it isn’t because the chocolate was made in Germany. Even if I had some of the best chocolate ever when Miss Sarah and I were touring that country, it isn’t the birthplace of this treat.

How to make German Chocolate Cupcakes article cover image

We found the answer with an article from NPR:

The name comes from Sam German — who was either an American or an Englishman, depending on what you read. In 1852, he invented a style of sweet baking chocolate for the Baker’s chocolate company. The company named it after him, but “German’s Chocolate” didn’t become well-known until 1957.

Eventually the language changed and the man became a country – who knew?

Where was German chocolate invented?

Right here in the good ol’ USA. Sam German was an English-American employee of the Baker’s Chocolate company and his gem added a little more sugar than the traditional semi-sweet fare that was normally made there.

As for the German chocolate cake recipe, that came about 100 years later from a Texan housewife: Mrs. George Clay. She sent the recipe in to her local paper and when General Foods found out (they owned Baker’s Chocolate), they spread that recipe everywhere to help sell their product.

Mrs Clay created the “Green bean casserole” of chocolate cakes as everyone knows what it is – that sweet chocolatey goodness topped with a creamy coconut-pecan frosting.

What is the difference between chocolate and German chocolate?

German sweet chocolate is dark baker’s chocolate with sugar added. Basically, the difference between chocolate and German chocolate cake is the fact that chocolate cake uses cocoa powder while the German version uses melted chocolate.

Baker’s brand sweet chocolate baking bars are a little harder to come by these days – they ARE around you just have to hunt for them. Many people choose to use semi-sweet chocolate in its place now – but the Baker’s bars are worth the search if you ask me. I can tell the difference in the finished product.

What can I substitute for German chocolate?

As I mentioned, Baker’s chocolate may be a challenge to locate. Semi-sweet chocolate chips may be melted down to whip up the recipe if you are in a pinch.

German chocolate cupcakes from box

Yes, this is do-able.

How do you make German chocolate frosting from scratch?

Yes, it is possible. Honestly, the stuff in the can is on sale for $1.50 or less all the time and it is hard to make it from scratch for even twice that price. The effort IS worth the taste, but you will find yourself spending a lot more than two bucks.

Here is a great video on how to make it from scratch, should you feel so inclined:

Watch how to make a pecan and coconut frosting for German chocolate cake. Make the frosting on the stove top and then add to the cake or cupcakes while it’s still warm.

Does German chocolate frosting need to be refrigerated?

If you are buying it – then no. You can keep it shelf-stable for up to a year (per it’s expiration date stamped on the container) if you do not open the tamper seal.

If you are making it from scratch, you want to add it to your cake or cupcakes when it is still warm. That makes refrigeration not even an option, although if you chill it, it will be thicker. Some people pop their freshly frosted treats into the fridge for 20-30 minutes to help that frosting set up a bit.

Remember, baked goods do better at room temperature, don’t leave that German chocolate goodness in there!

Now, let’s get to those Amazing German Chocolate Cupcakes!

My one big tip here – is to have as many of the ingredients at room temperature as you can, from the butter to the water. You won’t be wasting the early part of your oven time bringing those items up to the same temperature as the rest of the ingredients and you will have a better finished product.

These babies are kind of over the top. They are German’s chocolate base cupcakes, with the traditional coconut pecan frosting, drizzled with chocolate ganache, and topped with chocolate frosting that graces a few chopped pecans.

It is SO worth the putzyness – trust me.

For the German Chocolate Cupcake Base You will need:

  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup cocoa powder
  • 1/4 cup unsalted butter
  • 1 cup sugar
  • 2 ounces Baker’s German’s chocolate
  • 2 large eggs
  • 2 large egg yolks
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1/3 cup sour cream
  • 1/2 cup water


Preheat oven to 350.

Sift together flour, salt, baking soda, and cocoa powder into a medium-sized bowl.

In another medium-sized mixing bowl, mix butter and sugar until fully combined. The end result should look like wet sand.

Melt the chocolate in the microwave or in a double boiler. Keep in mind that in the microwave, it doesn’t melt into a “pool” but gets shiny. You need to try to “mush” it to see if it has melted every 30 seconds or so as it can burn quickly.

Once the melted chocolate is cool enough to touch, add it to the butter/sugar mixture and mix until just combined. Mix in eggs and egg yolks one at a time.

Add in oil, vanilla, and sour cream until just combined. Then gradually add dry ingredients to wet ingredients. Lastly, add the water.

Fill cupcake liners 2/3 full and put in the oven. Bake for 18-22 minutes.

Immediately remove cupcakes from the cupcake tin and place them on a cooling rack or on the counter to cool to room temperature.

**I KNOW I talked about German Chocolate Cake being frosted while still warm, but we are making German Chocolate Cupcakes with layers of frosting and goodness added to them. It is easier with all items being cooler.

Coconut Pecan Topping

  • 1/2 cup evaporated milk 
  • 2 large egg yolks
  • 1/2 cup packed light-brown sugar
  • 1/4 cup unsalted sweet cream butter
  • 1/2 teaspoon vanilla extract
  • 1 cup sweetened shredded coconut
  • cup3/4 C pecan chips
  • small ice cream scooper

For the Coconut Pecan Topping:

Using a medium saucepan, combine the evaporated milk, egg yolks, brown sugar, and butter over medium heat. Make sure to stir constantly until thickened. Should take about 15 minutes.

Remove from heat and strain using a mesh strainer. Stir in the vanilla, shredded coconut and pecan chips. Allow the mixture to cool completely

Chocolate Frosting

  • 1/2 cup unsalted sweet cream butter, softened
  • 1 1/2 cup powdered sugar 
  • 1/4 cup cocoa powder
  • 3 tablespoon heavy whipping cream
  • 1 teaspoon vanilla extract 
  • 1 disposable piping bag fitted with a star tip

For the Chocolate frosting

Using a standing mixer, beat all ingredients together until combined, smooth and fluffy, but holds its shape. Scoop into the piping bag and set aside.

Chocolate Ganache

  • ½ cup chocolate chips 
  • ¼ cup heavy whipping cream 
  • 1 disposable piping bag

For the Chocolate Ganache 

Using a microwave safe bowl, combine the chocolate chips and heavy whipping cream. Heat in the microwave for 1 minute and mix until smooth. Scoop into the disposable piping bag and cut the tip off, setting it aside.

Building the German Chocolate Cupcakes

Scoop a small amount of the coconut pecan topping onto the cupcake and spread into a thick flat disk.

Building the German Chocolate Cupcakes adding the coconut pecan frosting to them

Drizzle the chocolate ganache over the pecan coconut topping. 

Building the German Chocolate Cupcakes drizzling them with chocolate ganache

Pipe a dollop of the chocolate frosting in the center.

Sprinkle some chopped pecans on top.

German chocolate filled cupcakes?

It can be a little challenging to just pipe that coconut pecan frosting inside a cupcake. You really need to remove a “core” from the top, add some frosting, and then replace the top. It might not be pretty, but it is a tasty surprise as all filled cupcakes are.

Other articles you may find helpful:

Chocolate Mousse Cupcakes for Your Chocolate Lover

I know this Chocolate Mousse Cupcakes recipe starts with a boxed cake mix – but you could use my Best Chocolate Cupcake Recipe instead. If you use the boxed mix, you should get 22 cupcakes.

chocolate mousse cupcakes artical cover image

Once you have made the actual cupcakes, it doesn’t take long to whip up the chocolate ganache or the chocolate mousse that you will need for your finished masterpieces. Even the vanilla frosting is pretty quick to make. It is all worth it though, these are not only show stoppers, but a party in your mouth if you love chocolate.

Chocolate Mousse Cupcakes

You will need:

  • 1 box of Triple chocolate cake mix
  • 3 large eggs room temp
  • 1/2 C of softened unsalted sweet cream butter
  • 1 C whole milk
  • cupcake liners
  • cupcake pan


Preheat the oven to 350 degrees. Line cupcake pan with the cupcake liners. In a medium bowl, add the cake mix, butter, milk, stir until combined well. Fill cupcake liners 3/4 of the way full. Bake in the oven for about 21 minutes. Pull out the cupcakes and allow them to cool.

Chocolate Mousse

  • 3 large Egg yolks
  • 6 tbsp powdered sugar
  • 1 ⅔ Heavy Whipping cream
  • 1 C semi-sweet chocolate chips
  • 5 crushed Oreos
  • 3 tbsp whole milk
  • 1 medium piping bag with a star tip
  • 1 C mini chocolate chips for topping


Using a medium saucepan, mix together the egg yolks, powdered sugar, and ⅓ heavy whipping cream and place over low heat until it starts to thicken and almost is doubled in size while continuing to whisk consistently. Remove from heat and stir in the chocolate chips until melted. Allow it to cool to room temperature.

In a large bowl, beat the 1 ⅓ C heavy whipping cream until stiff peaks form. Whisk ¼ C of the whipped cream into the melted chocolate to lighten it. Pop a piping bag into a drinking glass and fold the edges over the side. Scoop ¼ C of the whipped cream into the piping bag and set aside.

Scoop the rest of the whipped cream into the chocolate mixture and fold gently until combined. Fold in the crushed Oreos.

Ganache Ingredients:

  • 1 C heavy whipping cream
  • 2 C semi sweet chocolate chips
  • 1 large ice cream scooper

Chocolate Ganache directions

Using a small pot, bring the heavy whipping cream to a slow boil. Place the chocolate chips into a heat proof bowl. Pour the hot heavy cream over the chocolate chips. Let sit for 1 minute before whisking until smooth.

Decorating directions

Scoop about ¼ a cup of the mousse onto the top of the cupcake and spread evenly.

Drizzle the gnache onto the mousse.

Vanilla frosting

  • 2 C unsalted butter, softened
  • 4 ½ C powdered sugar
  • 2 tsp pure vanilla extract
  • 3 – 6 Heavy whipping cream
  • 1 large piping bag with star tip
  • 1 C mini chocolate chips


Using a standing mixer, beat together the butter, powdered sugar, heavy whipping cream, and vanilla until smooth and stiff peaks start to form. Scoop frosting into the piping bag with the little bit of whipped cream.

Decorating directions

Pipe a dollop of frosting on top of the ganache and sprinkle some mini chocolate chips on top of it right away.

chocolate mousse cupcakes ready to eat
Other chocolate recipes you may enjoy:

Andes Mint Cupcakes Are Refreshing

I have made Andes Mint Cookies often over the holidays and wondered how they might taste as a cupcake version – so we now have an Andes Mint Cupcakes recipe for you.

andes mint cupcakes article cover image

How to Make Andes Mint Cupcakes

I know it seems like a lot of steps, but by sprinkling the Andes candy on twice, it sets better in the frosting and stays put. If you wait until the second step to do it, the candy won’t set in the first layer. Once that ganache sets, you have no hope of “gluing” the candy to it. If I am using Girl Scout Thin Mints instead of Grasshopper Cookies, I leave them whole and tuck them in the frosting mound.

These cupcakes really are show-stoppers when you see them in person. They are an amazing thing to take to any book group or bible study – as they will be thanking God the minute the flavors cross their lips.

For the chocolate base of the Andes Mint Cupcakes:

  • 1 C flour
  • ¼ C unsweetened cocoa powder
  • ¾ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ C light brown sugar
  • ½ C sugar
  • ⅓ C Canola oil
  • ½ C buttermilk
  • 1 large egg
  • 1 tsp. vanilla extract
  • cupcake liners
  • muffin pan

Preheat Oven to 350 degree and line the muffin pan with cupcake liners. In a large bowl, add together the flour, cocoa powder, baking powder, baking soda, and salt. Mix to combine them all with a whisk. Add in the sugar and brown sugar stir until combined. Add the oil, buttermilk, egg, and vanilla extract. Stir until combined. Fill cupcake liners 3/4 of the way full. Bake for 21 minutes.

Remove the cupcakes from the oven. Transfer the cupcakes to a wire rack to cool while working on the frosting.

For the Mint Frosting You Will Need:

  • 1 C unsalted sweet cream butter, softened
  • 3 C powdered sugar
  • 2-3 drops of mint green food coloring
  • 2 tsp mint extract
  • 5 tbsp heavy whipping cream
  • 1 piping bag fitted with large star tip

Frosting directions

Using a standing mixer, beat together the butter, powdered sugar, crushed Oreo cookies, mint extract and heavy whipping cream until combined, smooth and thick peaks start to form. Beat in the mint food coloring until combined. Scoop frosting into the piping bag and set it aside.

For the Chocolate Ganache you will need:

  • 1 C semi sweet chocolate chips
  • ½ C heavy whipping cream
  • 1 squeeze bottle

Using a small pot, heat up the heavy whipping cream until steaming. While heavy whipping cream is heating up, place chocolate chips into a heat-proof bowl. Once the heavy whipping cream is heated, pour over the chocolate chips. Allow to sit for 1 minute before whisking until smooth. Scoop ½ C into a squeeze bottle.

Decoration ingredients

  • 2 C Andes baking chips
  • 22 grasshopper cookies, cut in half (I like to use Girl Scout Thin Mints!)

Andes Mint Cupcakes Decorating Directions

Dip the cupcakes into the chocolate ganache.

andes mint cupcakes in process dipped in chocolate ganache.

Then sprinkle a bit of the Andes baking chips onto the cupcakes. Allow them to sit for 10 minutes. Pipe a small amount of frosting into the center of the cupcake and then sprinkle some more Andes onto the frosting. Drizzle chocolate ganache over the frosting with the squeeze bottle. Place a cut cookie in the middle to top off your masterpiece.

Other cupcake posts you may like:

Other fun mint recipes

Best Chocolate Cupcake Recipe

Not everyone likes to use a boxed cake mix to whip up a batch of cupcakes. While it is true that they only need three additional ingredients, with just eight more you can have the best chocolate cupcake recipe from scratch that ever passed your lips.

chocolate cupcake recipe article cover image

If you take the firsts six ingredients listed, and popped them into a quart sized zippy bag, you would have your own cake mix ready to go! For a fraction of the store bought cost, you just add milk and vanilla extract, besides the normal egg, oil, and water combination. This will seriously cut the cost of a cake mix back to about $0.25 versus the $1.50 pre-sale pricing.

*Here is the secret to a huge options on variations for this chocolate cupcake recipe. If you want chocolate orange cupcakes, use orange extract instead of vanilla. Mint extract would make for a great chocolate mint cupcake! Just think of all the different flavored extracts that you can use! Butter flavored extract would make for a fantastically rich flavored gourmet treat. How about almond extract for a perfect match to some cherry frosting? Now you have Black Forrest cupcakes! Banana extract would lend itself to a treat any little monkey would be tickled to have.

Chocolate Cupcake Recipe

You will need:

  • 2 C sugar
  • 1 3/4 C flour
  • 3/4 C cocoa
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 eggs, room temp
  • 1 C whole milk, room temp
  • 1/2 C canola oil
  • 2 tsp vanilla*
  • 1 C boiling water

Chocolate Cupcake Directions:

best chocolate cupcake recipe cupcakes waiting to be decorated

Preheat oven to 350 degrees. Line cupcake tins with paper liners.
Whisk the sugar, flour, cocoa, baking powder, baking soda and salt in a mixing bowl.
Combine the eggs,milk, oil and vanilla in a bowl. Add this to the dry ingredients beating on medium until the batter is smooth.
Gradually add the boiling water, milk and oil and blend together until the batter is smooth.
Using a medium scoop fill the paper lined cupcake tins with the prepared batter.
Bake at 350 degrees for 20-25 minutes until an inserted toothpick comes out clean.
Allow to slightly cool before transferring to wire racks.

Cool completely before decorating.

Other basic cupcake recipes you may find helpful:

Red Velvet Cupcakes Recipe

I’ll be honest, I once thought red velvet cake was simply chocolate cake that they put red food coloring in. I just didn’t “get” what was so special about it. Then I tried it. REAL red velvet is fantastic, and very different than what I had tried at the local bakery that claimed to be red velvet. That is why I have a recipe for Red Velvet Cupcakes in my basic recipe section for you.

red velvet cupcakes article cover image

Red Velvet Cupcakes

The distinct flavors of red velvet cake come from the buttermilk, vinegar, cocoa powder, and cream cheese frosting. Some red velvet cake recipes use only a tablespoon or two of cocoa powder, giving virtually no chocolate flavor. This leads some people to think that red velvet cake is simply a white cake dyed red.

Why are Red Velvet treats so expensive?

Possibly because it has the word velvet in it. Though the frosting does typically contain cream cheese, which could make the frosting more expensive, hence making the cake more expensive. Most red velvet cake is just chocolate cake died red with cream cheese frosting, like I had encountered myself.

Supposedly, Red #40 is edible and safe, but research has shown that it does increase hyperactivity in some children, and at concentrations as high as those found in Red Velvet cake, I would question how safe it really is. My recommendation would be to opt for chocolate or vanilla flavors when you need a cake fix.

Why is my red velvet not red?

It’s not really a chocolate cake despite having cocoa in it, it’s sort of vanilla with a bit of cocoa. Chocolate cake is much nicer. Proper red velvet cake is made with white vinegar which reacts with the chocolate to give it it’s red color, not food coloring. The velvet is a reference to the velvety smooth texture of it.

Why does red velvet taste different?

Red velvet cake has an acidic taste that comes from the use of buttermilk and vinegar as well as the cream cheese in the frosting. The acidity is balanced out by the sweetness of the cake itself. It also has cocoa powder added to it for a mild chocolate flavoring. My recipe will bypass that vinegar and buttermilk with the use of red velvet extract.

LorAnn’s Red Velvet Bakery Emulsion adds the rich taste and color of classic red velvet cake in one easy step! Perfectly blended to give your favorite red velvet recipe an irresistible flavor and lush red color. Directions: To color and flavor your favorite red velvet recipe: For each 8 or 9-inch cake or 12 cupcakes, mix 1 tablespoon LorAnn Red Velvet Flavor to prepared batter and blend well (no additional coloring needed). That eliminates that heavy dose of red food coloring while it simplifies your recipe.

Let’s get cooking!

You will need:

2½ cups flour
1 tbsp. cocoa powder
1½ tsp. baking soda
½ tsp. salt
½ cup butter, soft, plus 4 tbsp.
¼ cup softened shortening
1 cup sugar
1 egg
1 tsp. vanilla
1 TBSP Red Velvet extract
1 cup milk


Preheat oven to 350 degrees.
Line cupcake tins with paper liners.
Sift flour, cocoa, baking soda, and salt all together.
Mix the dry ingredients with a wire whisk for 3 minutes.
In a separate bowl using an electric mixer, beat the butter, shortening and sugar until it is light and creamy.
Add the egg, vanilla, and red velvet extract.
Mix well.
Add flour mix and milk, 1/2 portion of each at a time, mix until completely combined.
Spoon the batter into the lined cupcake tins until 2/3’s filled.
Bake at 350 degrees for 20-22 minutes or until an inserted toothpick comes out clean.
Cool for 10 minutes
Remove from cupcake tins to a wire rack until totally cooled.

red velvet cupcakes decorated and ready to eat

The Best Keto Chocolate Cupcakes

One nice think about the KETO craze is the simple fact that with a little creativity? You can still enjoy cupcakes! We have a basic Keto Chocolate Cupcakes recipe for you – that you can use to decorate as you see fit, or just rip into them after they pop out of the oven.

Keto Chocolate Cupcakes article cover image

How to Make the Best Keto Chocolate Cupcakes

Is Keto diet healthy?

The “Keto” diet is any extremely low- or no-carbohydrate diet that forces the body into a state of ketosis. However, many experts say ketosis itself is not necessarily harmful. Some studies , in fact, suggest that a ketogenic diet is safe for significantly overweight or obese people. That being said, I am certainly no doctor. I have whipped up this recipe for my Keto compliant friends to be able to enjoy my fun treats.

How long should you do Keto?

“The first two to six weeks are virtually the ketogenic adaptation phase, where your body is going through the adaptation of switching to relying primarily on fat versus glucose or carbohydrates,” Salter says. He adds that to really see results, you should follow the diet for a minimum of three months.

Three month. I know I couldn’t go three months without a cupcake. I would make a batch or two of these to freeze, if I were you. Simply pull one or two out at a time, let them thaw, then decorate them before enjoying them.

Keto and dairy products

When you buy dairy products, just keep in mind higher the fat content the better is for you. As long as you have no allergy or sensitivity, whipped or sour cream, rich cheeses, full fat and thick yogurts can all be a part of your nutritional ketogenic diet. This recipe uses non-fat sour cream but you can easily switch it up with a full fat version.

Keto Chocolate Cupcakes

You will need:

  • 6 tbsp. Special dark cocoa powder
  • 2 cups of Stevia sugar substitute
  • 1 cup of almond flour
  • 1/2 cup of coconut flour
  • 2 tsp. of baking powder
  • 1/2 tsp. of salt
  • 1 tsp. coffee granules
  • 1/2 cup non-fat sour cream
  • 1/2 cup of melted butter
  • 3 eggs room temp
  • 1/2 cup unsweetened almond milk


Pre-heat oven to 350 degrees. Line two muffin tins with cupcake liners.

Combine the sugar, almond and coconut flours, cocoa, coffee granules, baking powder, and salt together in a medium mixing bowl designed for you stand-up mixer. (I use my Kitchen-Aid). Set bowl aside. In a small bowl combine the almond milk, sour cream, and melted butter. In that stand-up mixer, set it to a low speed and add that milk mixture to all the dry ingredients. Mix until all is well combined. Next add the eggs and mix until combined.

Remove the bowl from your stand mixer and pour that batter into the prepared cupcake tins. Bake for 20-25 minutes, or until an inserted toothpick comes out clean.

Let them cool completely before frosting or decorating.

The Best Keto Chocolate Cupcakes right out of the oven

Sinful Chocolate Salted Caramel Cupcakes

Sinfully Delicious Chocolate Salted Caramel Cupcakes pretty much says it all, doesn’t it? You can cut the time and list of ingredients way down if you start with a box of chocolate cake mix, but as usual, I do think scratch makes a difference here.

The thing I love the most about my Costco membership is the jar of sea-salted chocolate covered caramels that we get and keep in the fridge. Being cold seems to make a difference in how amazing they taste, kind of like a frozen Snicker’s Bar. The Reese’s Topping Mix pack, when paired with the caramel topping, takes these simple chocolate cupcakes to the same level as those caramels we love. The flavors simply dance together across your tongue.

Why do those flavors work so well together? As the popularity of gourmet sea salts started to increase, its inclusion in caramel treats began to rise as well. The enormous appeal of this sweet and salty combination is simple, seeing as blending two flavors doubles the taste sensation. Add chocolate into that? You knock it out of the ballpark!

Just in case you have a Costco near you that you haven’t check out yet, see our article here: How to Get the Best Deals at Costco. They really can help save you some serious cash, depending on what you purchase.

Sinful Chocolate Salted Caramel Cupcakes

For your Cupcakes you will need:

  • 2 C sugar
  • 1 3/4 C flour
  • 3/4 C cocoa
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 eggs, room temp
  • 1 C whole milk, room temp
  • 1/2 C canola
  • 2 tsp vanilla
  • 1 C boiling water

Chocolate Frosting Ingredients:

  • 1 C unsalted sweet cream
  • 3 C + 1/2 C powder sugar
  • 2 tsp vanilla
  • 3-5 TBSP heavy whipping cream.
  • 1/4 tsp sea salt plus 1/8 for later
  • caramel sauce for drizzle,
  • Reese’s topping mix pack.

Sinful Chocolate Salted Caramel Cupcakes Directions:

Preheat oven to 350 degrees. Line cupcake tins with paper liners.
Whisk the sugar, flour, cocoa, baking powder, baking soda, and salt in a mixing bowl.
Combine the eggs, milk, oil, and vanilla in a bowl. Add this to the dry ingredients beating on medium until the batter is smooth.
Gradually add the boiling water, milk, and oil and blend together until the batter is smooth.
Using a medium scoop fill the paper-lined cupcake tins with the prepared batter. Bake at 350 degrees for 20-25 minutes until an inserted toothpick comes out clean. Allow to slightly cool before transferring to wire racks.

Sea Salt buttercream Frosting Directions:

  1. Beat powder sugar, butter, and sea salt in a bowl.
  2. Incorporate the vanilla
  3. Add in the heavy whipping cream, and continue to mix until stiff peaks form.
  4. Scoop the frosting into a pastry bag with a large tip.
  5. Twist the open end of the pastry bag to push the frosting to the tip.
  6. Start by frosting on the outside edge of the cupcake working to the center of the cupcake.
  7. Drizzle the caramel sauce and then sprinkle the Reeses snack pack.
  8. sprinkle some of the remaining sea salt.

Chocolate Salted Caramel Cupcakes

Other fun recipes you may enjoy: