Sinful Chocolate Cupcakes

Posted on February 1, 2016 in Cakes and Cupcakes/ The Sugary

It’s been (sadly) way too long since I last posted something delicious and delightful to tempt your eyes and enslave your stomachs. There are several reasons why I have been so lax with my baking, including the holidays of course, but also because of situations at home. For Christmas presents I decided to dabble in soap making – something I’ve always been curious about! Check out these Hot Apple Pie and Pine Vanilla soap bars!!

Also, starting around early November, our sweet little Luna girl was diagnosed with cancer. Despite our best efforts, and several avenues of treatment, we lost her towards the end of December.

Luna <3248553_10104230951326478_2904068013476106424_n

She was the prettiest, kindest, gentlest dog we could have ever wished for and our hearts ached not only when we lost her but during the battle to save her. We rest assured knowing that she was never in any pain and incredibly spoiled during her last month – I mean 12 hour smoked brisket spoiled!! My husband and I talked frequently about taking a break from having a dog for a while – this being the second sweet girl we lost to cancer in the last three years – but in the end it only took 2 weeks of silence (no jingly collar, no light woofs, no stampy feet) for our resolve to waiver and the search began. Now, our hearts have always been and will always be with rescuing rather than buying/breeding. There are so, so many loving, amazing dogs that are in desperate need of forever homes, and that’s what led us to find another gentle soul to give our love to… Meet Harley Quinn!

Harley Quinn!

Harley Quinn!

Harley Quinn is a three year old Pit mix with a heart of gold! This smart little girl knows every command in the book and has even surprised us with silly little talents like tucking herself into bed! It has been such a heartbreaking experience to lose Luna, but we are on the mend and giving Harley all the love we know Luna would want us to give!

So, in the midst of holiday madness, sadness, and joy, you can imagine why I’ve been remiss in my baking duties …and also why I needed to come back with some super, duper, extra chocolatey cupcakes to make up for it!

One of my amazing friends was kind enough to buy me not one, not two, but three bags of Guittard chocolate for my collection and I decided I’d incorporate all three of them into one cupcake. What you see before you, and what you will get a recipe for down below, is a super sinful bittersweet chocolate cupcake with a fluffy whipped semisweet chocolate frosting topped with crumbly milk chocolate bits and a milk chocolate wafer. The smell when I opened the cupcake case at work was…indescribable! It just wafted up and hit me in the face like a brick wall of chocolate! If you’re going to make these bad boys I highly suggest you get Guittard, but any chocolate will work (although the taste of Guittard is just out of this world đŸ˜‰ ). Hopefully these cupcakes will lift your spirits as much as they did mine – Enjoy!!


Sinful Chocolate Cupcakes
Serves 24
A super sinful, moist, and delicious chocolate cupcake topped with whipped chocolate frosting and chocolate wafers
Write a review
Prep Time
15 min
Cook Time
25 min
Total Time
35 min
Prep Time
15 min
Cook Time
25 min
Total Time
35 min
For Cupcakes
  1. 6 ounces Guittard Bittersweet Chocolate baking wafers
  2. 1 1/2 sticks unsalted butter, room temperature
  3. 2 1/2 cups sugar
  4. 4 eggs
  5. 1 teaspoon instant espresso powder
  6. 1 1/2 cup buttermilk
  7. 1 teaspoon baking powder
  8. 1 teaspoon baking soda
  9. 1 teaspoon salt
  10. 1 1/2 cups flour
For Frosting
  1. 5 ounces Guittard Semisweet Baking Wafers
  2. 1 cup shortening
  3. 1 cup (2 sticks) unsalted butter softened
  4. 4 cups powdered sugar
  5. 2-3 tablespoons heavy cream
For toppings
  1. 3 ounces Guittard Milk Chocolate Baking Wafers
For Cupcakes
  1. Preheat oven to 325 degrees and line tin with 24 cupcake liners.
  2. In a microwave safe bowl, heat the baking wafers in 30 second bursts until completely melted and set aside to cool.
  3. In the stand mixer using a paddle attachment, beat butter and sugar on medium high for 3-4 minutes until light and fluffy.
  4. Add eggs one at a time on low speed until just incorporated then slowly drizzle in the cooled chocolate.
  5. Add instant espresso powder and half of the buttermilk and mix on medium-low.
  6. Add baking powder, baking soda, salt, and half of your flour.
  7. Once incorporated, add the rest of your buttermilk and the rest of your flour. Mix on medium-low until ingredients are fully incorporated but do no over mix batter.
  8. Fill liners 2/3 full and bake approximately 25 mins or until tops spring back when lightly pressed. Cool before frosting.
For Frosting
  1. In a microwave safe bowl, heat the baking wafers in 30 second bursts until completely melted and set aside to cool.
  2. In a stand mixer with a wire whisk attachment, beat your butter and shortening for 3-4 minutes until light and fluffy.
  3. Drizzle in cooled chocolate while mixing on low until chocolate is incorporated.
  4. Add powdered sugar and start by mixing on LOW so powdered sugar doesn't go everywhere. đŸ˜‰
  5. Bring your mixer speed up to medium and add 2 tablespoons of heavy cream to start with. Wait to add more until you see the final whipped consistency.
  6. Increase mixer speed to high and whip the daylights out of your frosting for several minutes.
  7. For topping frosting, pulse 2-3 ounces of Guittard Milk Chocolate Baking Wafers until fine and crumbly and sprinkle over your frosting. Place one milk chocolate wafer on each cupcake and enjoy!
Adapted from Guittard - Chocolate Cupcakes with Chocolate Frosting
The Sugary

You Might Also Like

No Comments

Leave a Reply

Back to top