Melt in Your Mouth Chocolate Cupcakes with Whipped Cream20

Posted by chockylit in Chocolate (Saturday September 17, 2005 at 8:16 pm)

I am bringing these simple and sinful cupcakes to a birthday party. They took no time at all and I barely made a mess – there are just a handful of dishes left for the dish fairy to do. I whipped these together with ingredients I had on hand as it was a last minute decision.

In fact, the birthday party we are going to is for a guy we met because of cupcakes. I have been into cupcakes for some time (I registered ages ago even though it basically does nothing but sit there) and stumbled upon a local SF artist whose paintings have a lot of cupcakes in them (in addition to some bizarre things which I like). I purchased a painting from her and attended some of her art shows and eventually my husband and I became friends with her and her now-husband… See? cupcakes really do bring people together.

The recipe for the “melt in your mouth” chocolate cupcakes came from a fellow (and very accomplished) food blogger over at chocolate & zucchini. I threw together whatever chocolate I had which turned out to be about 2 ounces of Valrhona bittersweet, 2 ounces of Scharffen Berger bittersweet, 2 ounces of Scharffen Berger milk chocolate, and 1 ounce of Scharffen Berger unsweetened. I made this cake once before (with all Valrhona) and both times the outcome was absolutely fantastic – the perfect chocolate experience… super moist, chocolately, rich, not too sweet, and with a nice crust on top.

Whipped Cream
1 cup whipping cream
2 tablespoons sugar

1. whip cream on high with the whip attachment until soft peaks, about 5 minutes (I think)
2. add sugar (to taste, I like it a little on the sweet side)
3. continue to whip until stiff peaks form, try not to over beat

1. pipe a dollop of cream on each cooled cupcake
2. top with maraschino cherries that have been rinsed with cool water and dried with paper towels

20 comments for Melt in Your Mouth Chocolate Cupcakes with Whipped Cream »

  1. Very cool site! Your cupcakes look amazing. One question though, do you bake the batter in little portion cups so that you don’t have to use a muffin pan? Do they come out easily from the cups?

    Comment by Julie — September 18, 2005 @ 9:37 pm

  2. Great picture. I certainly hope all these posts become a cupcake book someday soon. Hey, you could even publish it yourself via

    Comment by Chubby Hubby — September 18, 2005 @ 9:38 pm

  3. could you post the recipe for the actual cake part of these cupcakes?

    Comment by Addie — September 19, 2005 @ 7:55 am

  4. julie – i have been experimenting with the portion cups because i think they are cute. they stand up by themselves, i just line them up on a sheet pan. they are a little trickier to eat from though. they are hard to tear apart so most people were squeezing the cupcakes out and eating them, which seemed to work fine. i have 3.5 ounce cups as well, and they were a bit easier to deal with then the 1 ounce cups.

    chubby hubby – i have been thinking about that in fact. i didn’t know about though, thanks for the tip!

    addie – i provided a link to the recipe that is from someone else’s blog. seemed like the right thing to do (as opposed to reprinting the recipe). thanks!

    Comment by chockylit — September 19, 2005 @ 2:11 pm

  5. duh… sorry, I just read the first part of the blog and didnt see the recipe – it all kind of blended in for me… now I feel like big dummy, oh well, love your blog though – you truly are talented

    Comment by Addie — September 19, 2005 @ 3:01 pm

  6. Thanks for the scoop on the portion cups. That was a brillant idea!

    I too am cupcake obsessed. I wrote a cupcake book that came out earlier this year. So professionaly speaking, your cupcakes rock! I can’t wait to see what you do next.

    Comment by Julie — September 19, 2005 @ 4:02 pm

  7. Chockylit, your Devil’s Food and Chocolate Buttercream recipie worked great for me, a total moron. I can’t wait to try your other recipies now, although I’ll be sticking with the simplier ones. Thanks for helping to make my bake sale a success!

    Comment by Cupcake — September 20, 2005 @ 9:40 am

  8. Is the baking time the same for the cupcakes? Also, about how much did you spoon into each cup? They look fab by the way…

    Comment by Lindsey — September 21, 2005 @ 8:30 am

  9. Oops. I forget how long I baked them for. Sorry! Generally, it takes about 75% of the time. I filled these about 3/4’s full.

    Comment by chockylit — October 4, 2005 @ 8:44 am

  10. love your site! how many cupcakes did the recipe make?


    Comment by krista — May 17, 2006 @ 3:16 pm

  11. Sorry! I don’t remember… I made a bunch of mini cupcakes is all I remember…

    Comment by chockylit — May 17, 2006 @ 9:09 pm

  12. So delicious and so easy! This is a great recipe to toss together before a party. I replaced the cherries on top with chocolate shavings. They looked smashing!

    Comment by Ingrr — July 5, 2006 @ 10:16 am

  13. Hi – I’d love to try these cupcakes for a birthday party as well, but do you think they will work in a conventional cupcake pan? And, how long would you recommend to cook them for? Thanks!

    Comment by jenni — March 1, 2007 @ 12:20 am

  14. Yes they should. 20-25 minutes until a toothpick comes out clean.

    Comment by chockylit — March 1, 2007 @ 8:23 pm

  15. Thank you so much for posting this recipe and thank you even more for this blogsite. It’s absolutely well…delicious :)

    Comment by Andy — July 1, 2007 @ 12:16 pm

  16. Hi Chockylit!
    Would it work if i used regular sized cupcake papers, or would the cupcakes come out gooey and oozy in the middle?

    Comment by Laura — January 22, 2008 @ 1:23 pm

  17. Hi! I thought this recipe looked too delicious to simply pass by, so tonight I finally tried it.

    Everything went smoothly. The batter was pretty grainy from the sugar but judging by the way everything was combined, it seemed to be alright. So, I popped them in the oven (I chose to make minis) and when I pulled them out they weren’t quite right. I mean, they were completely baked, but all of the tops were pock-marked from air bubbles rising and bursting through. The tops were also flat, but everything was mixed properly so there wasn’t any pooling involved.

    I realize it would be really difficult to give me an exact diagnosis, but I was wondering if there were any tell-tale signs that I had done something incorrectly. Any input would be greatly appreciated. Thank you!

    Comment by Bea — February 25, 2008 @ 8:57 pm

  18. i made this for the first time for a friend’s “despedida” party and even the kiddos loved it! it’s so rich (i used 71% valrhona), you are right (but of course) to make them mini cupcakes. i tried 6 of your recipes by now, and they are all great. my favorite(s) so far is the lavender and classic chocolate cake. keep blogging ‘them cupcakes!!

    Comment by cecille — April 4, 2008 @ 12:02 pm

  19. i really want to make these!

    but the chocolate cupcake recipe doesn’t work

    can you post it somewhere else?

    Comment by student — December 15, 2009 @ 11:30 pm

  20. These were delicious but didn’t look very nice! The middle of mine sunk in….what would be the cause of that happening?

    Comment by Robin — March 27, 2010 @ 6:33 pm

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