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Sweet, delicious, and simple Chocolate Celebration Cupcakes. Light and fluffy chocolate cupcakes with both cocoa powder and real chocolate chunks, combined to create double the chocolate deliciousness. Each light, fluffy cupcake is generously frosted with a sweet whipped chocolate frosting made with luscious melted dark chocolate.
These cupcakes are nothing short of delicious. Each sweet mini-cake is layered with chocolate cake, sweet frosting, and hinted with espresso and vanilla. The perfect chocolate cupcake for any and all celebrations.
Oh my goodness, happy Friday! It really does feel like a Friday to celebrate too. This week went so fast. It has been back-to-back. But no complaints, I love a busy, productive week, and I’ll be ending it in New York too!
I’ll share more about my travels on Sunday. We’ll save all that for Nine Favorite Things!
For now, we have my favorite cupcake of all time to share and gush over. The perfect Friday before the Super Bowl recipe. And these are probably even more relevant for Valentine’s Day!
When I set out to make these cupcakes, I knew exactly what I was trying to achieve. I knew how to photograph them, and I knew the texture and taste. I knew every detail of how I wanted these to go.
Key word – wanted.
These took me far too long to get right. I should have given up on them. But I am so glad I stuck it out. These are my ideal chocolate cupcakes. I’m clearly so excited to share!!
The details
What we’ll all love most is just how no-fuss and basic these cupcakes are.
You can mix everything in one bowl, using ingredients you hopefully already have on hand. Start with the wet ingredients plus the sugar. Melted coconut oil, eggs, whole milk, Greek yogurt, granulated sugar, and vanilla.
Mix everything to combine. Now stir in the dry. Flour, cocoa powder, baking powder, baking soda, and salt. The final two steps are to mix in hot coffee and a big handful of chocolate chips.
The coffee highlights the chocolate and vanilla, it’s not the dominant flavor, so don’t be afraid to use it! A little coffee with chocolate is always a nice pairing.
Now bake each cupcake up. There should be enough batter to make around 24 to 26 cupcakes.
While the cupcakes bake, make the frosting. The frosting is important. It’s made with butter, powdered sugar, melted dark chocolate, vanilla, and milk. It might be my favorite frosting.
Everything is whipped together until it’s just perfect. The key to frosting is to use room-temperature butter. Then add warm, but not hot, melted chocolate and warm milk. If anything is cold, the frosting will not mix well.
Room temp and warm! It’s not as much the ingredients that matter as it is that the ingredients are warm. That’s the secret to success here!
Now the fun part – frost and decorate!
I’m not usually someone who enjoys sprinkles but I wanted to make these fit for a celebration! I used pinks and reds for Valentine’s Day and just love how they came out! What’s nice is that you can decorate the cupcake for the occasion. For this Sunday’s game use your team colors, for birthdays use their favorite color. Have fun and use your favorite varieties!
The options are endless!
Each bite is filled with sweet moist cake and fudgy whipped chocolate frosting.
Best kind of any-time-of-year cupcake to bake, whatever it is that you’re celebrating! I was so excited when Asher LOVED every last bite of these mini cakes. An Asher seal of approval means they’re a really big success!
Looking for easy chocolate desserts? Here are a few ideas:
Chocolate Peanut Butter Pretzel Blondies
Giant Salted Espresso Hot Fudge Cookies
Lunchroom Chocolate Peanut Butter Bars
Retro-Style Chocolate Sheet Cake
Lastly, if you make these Simple Chocolate Celebration Cupcakes, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Chocolate, Chocolate Celebration Cupcakes
Servings: 24 cupcakes
Calories Per Serving: 283 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1/2 cup melted coconut oil or avocado oil
- 2 large eggs
- 1/2 cup whole milk
- 1/2 cup plain Greek yogurt
- 1 – 1 1/2 cups granulated sugar, using to your taste
- 1 tablespoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 3/4 cup hot black coffee
- 1/2 cup semi-sweet chocolate chips (optional)
Dark Chocolate Frosting
- 2 sticks (1 cup) salted butter, at room temperature
- 2 1/2 cups powdered sugar
- 6 ounces dark chocolate, melted
- 2 teaspoons vanilla extract
- 1-3 tablespoons warm milk
- sprinkles or chocolate shavings, for decorating
Instructions
- 1. To make the cupcakes. Preheat oven to 350° F. Line cupcake molds with paper liners (24-26).2. In a large bowl, beat together the oil, eggs, milk, yogurt, sugar, and vanilla. Add the flour, cocoa powder, baking powder, baking soda, and salt. Mix until just combined, then slowly beat in the coffee until combined. It will be thin. If using, stir in mini-chocolate chips.3. Divide the batter evenly among the prepared cupcake molds. Bake 25-30 minutes, until the tops are just set, and no longer wiggly in the center. Remove and let cool.4. To make the frosting. In a large bowl, beat the butter until light and fluffy, about 2-3 minutes. Add the powdered sugar and beat to combine. Pour in the melted chocolate, vanilla, and 1 tablespoon warm milk. Beat until fully combined and whipped. If needed, thin with milk. 5. Frost each cupcake, then decorate as desired with sprinkles and or chocolate shavings.
Divine! I used 1 cup of sugar, it’s perfect. I froze the cakes for an easy single serve desserts. I debated making the icing at all, but I’m glad I did – it takes these to the next level! I’m assuming it’ll keep a while in the fridge so I can ice them when I’m ready to eat!
Hey Miranda,
Fantastic!! I love to hear that this recipe turned out well for you, thanks so much for making it! Have a great weekend:) 🐣🍭
The perfect cupcake! Rich with flavor and just the right amount of sweet (I used 1 cup of sugar).
Hey Ashley,
Wonderful!! Thanks so much for making this recipe and sharing your comment, so glad to hear it was a winner! xT
Is there a more common oil substitute if you don’t have coconut/avocado? I have olive oil, canola on hand – either of those work? Excited to try this recipe!
Hey Carly,
Sure, either of those would work for you! Let me know if you give this recipe a try, I hope it’s delish! xT
Best cupcakes I’ve ever made (double strawberry from hbh last year was my second best)! Made for my sons bday and had to make a second batch bc they disappeared. Fluffy, well balanced and delicious. Thanks Tieghan!
Hi Holly,
Amazing!! Love to hear that this recipe turned out well for you, thanks so much for making it! xx
The cupcake is absolutely delightful. I debated what dark chocolate to use and next time, I will go with a darker coco. I used Ghirardelli melting wafers and it wasn’t as rich as I was hoping for…that was on me!
Over all, seriously fantastic!
Hi Julie,
Happy Sunday! 😃 Thanks a bunch for trying this recipe out, so glad to hear it turned out well for you! xx
These came together so quick and they well loved!
Hey Portia,
Awesome!! Thanks so much for giving this recipe a try and your comment, I love to hear it was a hit! 😊
Hi
I am not a regular baker but your photos of your cup cakes looks so yum i am definitely going to make it .
I have a 12 cup regular muffin tin and not 24 – 26 one which is being used by you for this recipe.
Kindly help with the baking time and temperature if a 12 cup regular muffin tin is used .
I will be very grateful .
Thank you
Hi Anna,
As long as the 12 cup muffins are the same size as the 24 cup, you can follow this recipe as written:) If not, just keep an eye on them towards the end and increase your bake time if needed. I hope you love this recipe! xx
Very good recipe. Went with lesser amount of sugar. Cooked 3 six inch cakes. Used leftover Bourbon Vanilla Cream Cheese frosting I had in the freezer to top one. Will make the chocolate frosting for the other 2.
Hey Julie,
Happy Monday!!💐 Thank you so much for making this recipe and your comment, so glad to hear it was a winner! xx
Recipe was so easy and delicious!
Hey Juliann,
Happy Monday!!💐 Thank you so much for making this recipe and your comment, so glad to hear it was a winner! xx
Super delicious, the coffee really brings out the chocolate flavor!
Hey Kayla,
Happy Thursday!! Thanks so much for making these cupcakes! I love to hear that they turned out well for you:) xx
Do you think this batter could be baked in a regular cake pan, rather than in the form of cupcakes? I’m excited to try it out, this recipe sounds amazing!
Hey Lizz,
Sure, that would work well for you! Please let me know if you give this recipe a try, I hope it’s delish! xx
Oh WOW! I made these for Valentine’s Day and the cupcakes were beyond delicious. I used Dutch black cocoa powder and Belgium dark chocolate Couverture.
I was repeatedly told that they were the best cupcakes that they ever had. I was a little (a bit more than a little, LOL) worried about the instant coffee on top of the brewed coffee added to the batter and it was a bit watery as you warned. However, they baked perfectly.
Thank you for another fabulous recipe. All my family and friends rave about what a great cook I am. Heck, I not a great cook but I can read. 😂
Hey Mary Jane,
Wonderful!!😊 I appreciate you making this recipe and sharing your review, so glad to hear it was delish! xT
These turned out great. The frosting was amazing.
Thanks so much Erin!! So glad to hear that these were enjoyed and thanks for trying them:) xT
Amazing, tasty, moist and not overly sweet
Will make them again and again
Hey Joanna,
Amazing!! Thanks so much for making this recipe and your comment, so glad it was a hit! xT
Nothing is more disheartening then shopping for fresh ingredients, following a recipe and not having it turn out! My cupcakes are flat. I filled my liners 3/4 full, my baking soda and powder were fresh. I am so bummed. On a positive note they are delicious, not overly sweet, rich chocolate flavor. I love the addition of coffee which really added to the depth of flavor. Sadly my Valentines presentation will leave a lot to be desired. Ahhh the trials of being a baker… hope y’all have better luck than I.
Hey Toni,
Thanks for making this recipe and sharing your feedback! So sorry to hear they did not rise for you. What kind of cupcake pan did you use? Let me know how I can help! xx