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Moist Chocolate Cupcakes with Prague Frosting

These Chocolate Cupcakes are moist, decadent, ultra-flavorful and easy. I baked a batch for a family dinner and they were a big hit with all the kiddos.

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These Chocolate Cupcakes are moist, decadent, ultra-flavorful and easy. I baked a batch for a family dinner this past Sunday and they were a big hit with my sisters and all the kiddos. I recreated them today with some chocolate decorating ideas to impress your sweetheart :).

The frosting recipe makes enough to cover 24 cupcakes or 1 cake. It’s a good idea to go ahead and double the cupcakes recipe and just make 24 (you won’t regret making extra).

I’ve worked 7 of the past 8 days (ouch!; literally I’m a little achey) so I haven’t been cooking and posting recipes as often as I’d like. The good news: I’m off for 9 days! 

The cupcakes were adapted from Simply Recipes. The frosting is from the prague chocolate cake.

Ingredients for 12 Chocolate Cupcakes:

1 1/2 cups all-purpose flour *measured correctly
1/4 cup unsweetened cocoa powder
1 cup granulated sugar
1 tsp baking soda
1/2 tsp salt
1 cup warm coffee (freshly brewed,  instant coffee in 1 cup water or 3 espresso shots in enough water to equal 1 cup)
1 Tbsp white vinegar
2 tsp vanilla extract
1/3 cup olive oil (not extra virgin

Moist Chocolate Cupcakes

Prague Chocolate frosting (frosts 24 Chocolate Cupcakes or 1 cake):

2 sticks of  Butter or 1 cup (must be at room temperature)
1/3 cup sweetened condensed milk
3 Egg yolks
¼ cup Water
1/3 cup chocolate chips

Moist Chocolate Cupcakes-7

Making the Chocolate Cupcakes:

1. Preheat the oven to 350˚F. Line a muffin pan with cupcake liners. Brew your coffee.

2. In a large bowl whisk together 1 1/2 cups flour, 1/4 cup cocoa powder, 1 cup sugar, 1 tsp baking soda and 1/2 tsp salt until there are no more cocoa lumps (a few tiny lumps are ok; it also helps to sift the cocoa before using it).

Moist Chocolate Cupcakes-3

3. In a separate bowl, mix together 1 cup coffee, 1 Tbsp vinegar, 2 tsp vanilla extract and 1/3 cup olive oil

Moist Chocolate Cupcakes-4 Moist Chocolate Cupcakes-2

4. Whisk the wet ingredients into the dry ingredients just until they come together. Your batter will still be lumpy.

Moist Chocolate Cupcakes-5

5. Use an ice cream scoop to pour batter into your lined cupcake pan; They should be about 2/3 full. Bake 18-20 minutes on the center rack or until a toothpick comes out clean. Let cool in the pan 5 minutes and remove to cool on a rack. You can even sprinkle these with powdered sugar once they cool or use the decadent Prague frosting (my favorite).

Moist Chocolate Cupcakes-6Chocolate Cupcakes-13

Making the Chocolate Prague Frosting:

1. In a small sauce pan, whisk together 3 reserved egg yolks, ¼ cup water, and 1/3 cup condensed milk.

Moist Chocolate Cupcakes-8

2. Start heating the pan over low heat and gradually increase the heat until it’s just letting off steam but not boiling. Whisk constantly until your mixture is the consistency of raw condensed milk. Remove the mixture form heat and immediately stir in 2oz chocolate, whisking until smooth. Let your mixture cool off to room temperature (I transferred it to another bowl to cool faster).

Moist Chocolate Cupcakes-9

3. In a separate bowl, using electric hand mixer, beat butter on high speed for 5 minutes. Once chocolate is cooled to room temp, add it to the butter and beat together for an extra 3 minutes.

Moist Chocolate Cupcakes-10

4. Pipe the frosting onto your cupcakes with whatever frosting tip your heart desires. I used a large star tip working in a circular motion; starting at the center and staying close to the cupcake.

Moist Chocolate Cupcakes-11

Decorating the top with Chocolate: Click here for the updated tutorial .

If using decorative chocolate, refrigerate cupcakes until ready to serve or this frosting gets a little soft to hold chocolate upright. 

These Chocolate Cupcakes are moist, decadent, ultra-flavorful and easy. I baked a batch for a family dinner and they were a big hit with all the kiddos.

Chocolate Cupcakes-4

These Chocolate Cupcakes are moist, decadent, ultra-flavorful and easy. I baked a batch for a family dinner and they were a big hit with all the kiddos.

Moist Chocolate Cupcakes with Prague Frosting

4.5 from 40 votes
Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $5-$7
Servings: 12 cupcakes

Ingredients

Ingredients for 12 cupcakes:

  • 1 1/2 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup warm coffee
  • 1 Tbsp white vinegar
  • 2 tsp vanilla extract
  • 1/3 cup olive oil not extra virgin

Prague Chocolate frosting (frosts 24 cupcakes or 1 cake):

  • 2 sticks of Butter or 1 cup must be at room temperature
  • 1/3 cup sweetened condensed milk
  • 3 Egg yolks
  • ¼ cup Water
  • 1/3 cup chocolate chips

Instructions

Preheat the oven to 350˚F. Line a muffin pan with cupcake liners. Brew your coffee.

  1. In a large bowl whisk together 1 1/2 cups flour, 1/4 cup cocoa powder, 1 cup sugar, 1 tsp baking soda and 1/2 tsp salt.
  2. In a separate bowl, mix together 1 cup coffee, 1 Tbsp vinegar, 2 tsp vanilla extract and 1/3 cup olive oil.
  3. Whisk the wet ingredients into the dry ingredients just until they come together.
  4. Use an ice cream scoop to pour batter into your lined cupcake pan; They should be about 2/3 full. Bake 18-20 minutes on the center rack or until a toothpick comes out clean. Let cool in the pan 5 minutes and remove to cool on a rack.

Making the Chocolate Prague Frosting:

  1. In a small sauce pan, whisk together 3 reserved egg yolks, ¼ cup water, and 1/3 cup condensed milk.
  2. Start heating the pan over low heat and gradually increase the heat until it’s just letting off steam but not boiling. Whisk constantly until your mixture is the consistency of raw condensed milk. Remove the mixture form heat and immediately stir in 2 oz chocolate, whisking until smooth. Let your mixture cool off to room temperature.
  3. In a separate bowl, beat butter on high speed for 5 minutes. Once chocolate is cooled to room temp, add it to the butter and beat together for an extra 3 minutes.
  4. Pipe the frosting onto your cupcakes with whatever frosting tip your heart desires.

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natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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  • Daniel
    April 9, 2019

    This is soooo good!!!!! I made it and my family loved it Reply

    • Natashas Kitchen
      April 9, 2019

      I’m so happy to hear that! Thank you for sharing your great review Daniel! Reply

  • Allie
    March 7, 2019

    Hi Natasha,
    I love everything about this recipe especially how moist are these cupcakes are but I don’t like the smell of baking soda. Reply

    • Natashas Kitchen
      March 7, 2019

      I’m so happy you enjoyed that, Allie! Reply

  • Ginger Brown
    February 12, 2019

    How long do I keep the cupcakes in the oven for if I doubled the cupcake recipe??? Hope to hear back soon. Thanks. Reply

    • Natashas Kitchen
      February 12, 2019

      Hi Ginger, the bake time should not change although each oven varies so checking for doneness is best. Reply

  • Kristina
    March 27, 2018

    These cup cakes taste like store bought, next time I’ll just go buy some.
    Made for birthday party, dissapointed.
    nothing special in them at all. Reply

    • Natasha
      natashaskitchen
      March 27, 2018

      Hi Kristina, These are not normally supposed to taste like store-bought. I am always happy to help troubleshoot. One thing I’d recommend is checkout out our post on measuring ingredients for baking. I hope that helps! Reply

  • Marie
    February 10, 2018

    Hello Natasha,How do you make those decorations on top of the cream “xoxo,love…”.
    I’m planning to bake some cupcakes for my son’s class.
    Thank you 🙂 Reply

  • Pooja Lohiya
    February 10, 2018

    Hi Natasha,
    I have made these cupcakes a few times and they turn out great.
    I want to make a big batch of cupcakes to take to work middle of the week. I was thinking of baking them during the weekend and frost night before. Will that work? Do I need to put the cupcakes in the fridge? Reply

    • Natasha
      natashaskitchen
      February 11, 2018

      Hi Pooja, that should work fine. I would cover and store cupcakes in the refrigerator. You can also refrigerate after the frosting is on and then let them come to room temperature to soften before serving. Since it is a buttercream frosting, it will need a little time to soften at room temperature before serving. Reply

  • Faheema
    January 25, 2018

    If we don’t add chocolate it will be butterfrosting and white in colour rite which I want to pipe ….can u reply Reply

    • Natasha
      natashaskitchen
      January 26, 2018

      Hi Faheema, I’m afraid this frosting will not form properly without the chocolate mixture. Reply

  • Gugu
    November 14, 2017

    These cupcakes 🤔🤔no man! I think they should only work for you Natasha, I tried them , they rose but are not fully cooked inside , the skewer came back dry but not fully cooked . Not impressed at all because now I have to throw them all away Reply

    • Natasha
      natashaskitchen
      November 15, 2017

      Hi Gugu, I wonder if maybe you used a different bake setting or does your oven usually require a longer bake time? Some ovens run hotter than others. Usually, if the toothpick comes back moist, you want to continue baking until it comes out clean. Reply

  • Olga
    September 22, 2017

    I made just the cupcakes,but after putting this frosting on The cupcakes do I need to fridg them? Looks good . Reply

    • Natasha
      natashaskitchen
      September 23, 2017

      Hi Olga, if they are not being served the same day, I would refrigerate then let them come to room temperature before serving so they soften up 🙂 Reply

  • Zainab
    August 29, 2017

    Hey Natasha!
    Hope you’re well. I had a query regarding the oil, can I replace olive with some other vegetable oil, say canola? Reply

    • Natasha
      natashaskitchen
      August 29, 2017

      I haven’t tested that in this particular recipe but I do think that would work as a substitution. Reply

  • Ria
    August 4, 2017

    Hi Natasha,
    My name is Ria. I just love your recipes. I had a question, can this recipe be used for making Vanilla cup cakes by substituting the cocoa powder to all purpose flour. Please suggest, as I am looking for eggless vanilla cup cake recipe Reply

    • Natasha
      natashaskitchen
      August 4, 2017

      Hi Ria, I haven’t tested that in this recipe so I can’t say for sure. My go-to vanilla cupcakes are either my Greek yogurt ones or classic vanillaReply

  • Kierce
    April 29, 2017

    This might seem like the most miscellaneous praise but I love that you also put the ingredient measurements in your recipe instructions. Not having to scroll up on my phone every two seconds (because I’m too lazy to prep everything ahead of time) is one of those small things in life that I sometimes forget to appreciate, haha. thank you! Reply

    • Natasha
      natashaskitchen
      April 29, 2017

      Thank you for noticing Kierce 😀. I know exactly what you are talking about, that’s why we put them in in every step, not just in the ingredients. Reply

  • Vika
    February 9, 2017

    Hi Natasha,
    I want to make mini cupcakes with this recipe. Do you know how many mini ones this would make? Reply

    • Natasha
      natashaskitchen
      February 10, 2017

      Hi Vika, in general, you will get 3x as many mini cupcakes as you would regular ones. You’ll probably have to cut the baking time down. I haven’t tried these as minis but I’m guessing it will take 12-15 minutes to bake. They are done when a toothpick inserted in the center comes out clean. Let me know how you like them! 🙂 Reply

      • Vika
        February 14, 2017

        Thank you for the reciepe it turned out awesome I ended up baking them 9-10 minutes for the mini versions!! I also used your cream cheese cupcake frosting for them to make them perfect!! Reply

        • Natasha's Kitchen
          February 14, 2017

          Great! I’m glad to hear that!! 🙂 Reply

  • Viktoriya
    February 7, 2017

    Hi Natasha, Is it okay if I substitute olive oil for grapeseed oil or it won’t turn out the same? Reply

    • Natasha
      natashaskitchen
      February 7, 2017

      Hi Viktoriya, I think grapeseed oil would work fine since it is pretty flavorless. I hope you love the cupcakes! Reply

  • Karen
    December 17, 2016

    Hi, do Ineed to adjust the temperature and time on this recipe if I’m making a cake? Can i divided the batter in half for 2 cake layets? Reply

    • Natasha
      natashaskitchen
      December 17, 2016

      Hi Karen, I haven’t tried it as a cake, so I can’t give you exact timings. You may have to double the ingredients to get a nice and tall 2-layer cake. If you do make it into a cake, let me know how you like it! Reply

  • Dina Soyfer
    November 15, 2016

    Hi Natasha,
    My name is Dina.You are gorgeous. I love all your recipes. I have a question. Is unsweetened cocoa the same as cacao? I am going to make muffins. Please advise. Thank you in advance. Reply

    • Natasha
      natashaskitchen
      November 15, 2016

      Hi Dina, first of all thank you for your sweet compliment! Yes unsweetened cocoa is nearly identical to cacao. Here is a more detailed answer to that question.  Reply

  • Dana S
    October 11, 2016

    Loved your vanilla cupcake and cream cheese frosting recipes. Would the cream cheese frosting go with these chocolate cupcakes? Reply

    • Natasha
      natashaskitchen
      October 11, 2016

      Yes, absolutely!! I love pairing vanilla frosting with chocolate. The color and flavor contrast is really nice! 🙂 Reply

  • Beau
    October 5, 2016

    Hi, I loved your vanilla cupcakes recipe. It’s the best and I’ve been requesting to repeat making it. I have one question for the chocolate cupcakes. Can I replace 1 cup of coffee with anything? Thank you!!

    Beau Reply

    • Natasha
      natashaskitchen
      October 5, 2016

      Hi Beau, you can use water but it won’t have the same depth of flavor since coffee enhances chocolate flavor. Reply

  • September 3, 2016

    I tried these cupcakes at a friend’s house and when I made my own they where a fail. The cupcakes came out thick and hard inside. I baked them for 17 minutes and I thought they are not done but when I put a toothpick into one, it came out clean. I don’t know what happend, but it was bad luck.😦 Reply

    • Natasha
      natashaskitchen
      September 3, 2016

      Hi Liza, it’s really difficult to say what could have gone wrong without being there but I am always happy to help troubleshoot :). Did you change or modify anything in the recipe? Was your coffee warm (not hot)? Did you bake in a conventional oven (not convection)? Reply

      • September 4, 2016

        I did double the recipe. Reply

        • Bbbbb
          April 18, 2018

          Coffee that was too high in temp has made my cupcakes dense. So I make sure to cool it. Also siftting the cacao and baking soda has helped me Reply

  • Yanne
    June 11, 2016

    Hi natasha, i love your vanilla cupcake recipe, i want to try this choco moist cupcake recipe, cant you substitute measure cup into gram ? Cause here in indonesia, we dont use cups for measurements. Cant i skip the coffee ? Or cant I substitute into other like choco milk ? Thanks natasha for sharing your vanilla cupcake recipe, all my family and friend surely love it. Reply

    • Natasha
      natashaskitchen
      June 11, 2016

      Hi Yanne, I didn’t weigh everything out for this recipe so I don’t have the gram measurements. You might use an online chart to determine the gram measurements, such as this one from allrecipes. Also, I haven’t tried substituting with chocolate milk so I’m not sure how that would affect the recipe to have the extra milk in it. It could work but I haven’t tried it that way to say for sure. You can substitute coffee with water if you don’t consume coffee but the coffee does really bring out the flavor of the chocolate in the cupcakes. Reply

      • Tori
        February 2, 2017

        Hi Natasha, so far I have loved every recipe of yours I’ve tried! I want to try these cupcakes, but I don’t typically like the flavor of coffee. Do these cupcakes taste at all like coffee? Reply

        • Natasha
          natashaskitchen
          February 2, 2017

          The coffee just enhances the flavor of the chocolate, but you don’t actually taste coffee in the cupcakes 🙂 Reply

  • Melissa
    March 15, 2016

    Love the chocolate Prague cupcakes. Do they need to be refrigerated? Reply

    • Natasha
      natashaskitchen
      March 15, 2016

      Anytime there is dairy in baked goods, I like to refrigerate them. Yes, I would refrigerate and let them sit at room temp 30 minutes before serving. Reply

  • Sowmya
    March 14, 2016

    Hi Natasha,
    I made venilla cup cake exactly as per your recipe. It’s superb! My son loves it. In chocolate cup cake I have a query. Can I replace white vinegar with Apple cider vinegar. If so what is the measurement. Plzhelp.
    Thank u Reply

    • Natasha
      natashaskitchen
      March 14, 2016

      Hi, to be honest, I haven’t tested that substitution so I can’t say for sure without experimenting. If you try it, let me know how it goes :). Thank you for the great review! 🙂 Reply

  • Mariana
    February 13, 2016

    Hi Natasha, just made these fabulous cupcakes for Valentine’s day tomorrow…DELICIOUS & SUPER MOIST!!!! The only thing different I did a chocolate pudding icing (2 c heavy whipped cream & 1 box chocolate instant pudding)Perfect match..Thank you for all your wonderful recipes 🙂 Reply

    • Natasha
      natashaskitchen
      February 13, 2016

      You are welcome Mariana and thank you for such a great review 😁. Reply

  • Rachel
    February 11, 2016

    Just made these a second time. This is an amazing recipe – the cupcakes are delicious and I don’t even have to pull out the mixer. they are a real hit with my grandkids!!! Reply

    • Natasha
      natashaskitchen
      February 11, 2016

      That is so sweet! Thank you for sharing your awesome review! 🙂 Reply

  • Josephine
    February 11, 2016

    The cupcakes were okay. Maybe i did something wrong but they tasted pretty good.The ones i made weren’t fluffy or moist it was kinda clumped up and just a little bitter. Reply

    • Natasha
      natashaskitchen
      February 11, 2016

      HI Josephine, It’s difficult to say without being there but I’m always happy to help troubleshoot. Did you change anything about the recipe? Also is your baking soda fresh? Reply

  • Rachel
    January 17, 2016

    I noticed that this recipe has no eggs. Is that correct? Reply

    • Natasha
      natashaskitchen
      January 17, 2016

      No eggs in the recipe .😀 Reply

  • Lyss
    December 8, 2015

    Hi Natasha, can I use cake flour instead of all purpose flour? Reply

    • Natasha
      natashaskitchen
      December 8, 2015

      I haven’t tried with cake flour, but I imagine they would be even softer with cake flour. If you test it out, let me know how it goes. Reply

  • Lina
    November 11, 2015

    THE BEST CUPCAKES !!!!!! THEY ARE SO MOIST AND YUMMY!!! THE CREAM IS SO DELICIOUS! ! THANK YOU FOR THE RECIPE NATASHA 🙂 🙂 Reply

    • Natasha
      natashaskitchen
      November 11, 2015

      I’m so happy you loved the cupcakes! Thanks Lina 🙂 Reply

  • Erika
    October 29, 2015

    Thanks for the great recipes! The vanilla cupcake and frosting is a big hit. Also love the salmon mustard recipe. My question is can you canola oil in this recipe instead of olive oil? Thanks. Reply

    • Natasha
      natashaskitchen
      October 29, 2015

      Erika, canola oil should work just fine 🙂 . Reply

  • Natasha
    October 21, 2015

    The cupcakes were delicious! The only problem was that they really sticked to the cupcake liners. Do you have any suggestions what should I be doing to avoid that? Thank you for your time! Reply

    • Natasha
      natashaskitchen
      October 21, 2015

      I didn’t really have an issue with them sticking too much the papers so I’m not sure. Did you use the same amount of oil? Did you substitute anything else in the recipe? Reply

      • Natasha
        October 21, 2015

        I used the recommend amount of pure olive oil and did not substitute anything. Although I did not sift the cocoa or flour. Am I suppose to sift it? I’ll definitely try this recipe again since I loved the taste of the cupcakes. Reply

        • Natasha
          natashaskitchen
          October 21, 2015

          You shouldn’t have to sift ingredients for this recipe unless cocoa is really lumpy. Maybe just try baking them longer next time. Reply

  • Norine
    October 7, 2015

    What is the difference between using all purpose flour in this chocolate cupcake recipe and cake flour in the vanilla cupcake recipe? Reply

    • Natasha
      natashaskitchen
      October 7, 2015

      Cake flour creates a finer crumb and the texture is softer and more airy. These are a little bit denser with all-purpose flour. Reply

  • jessie
    September 15, 2015

    Hey Natasha, Would regular vegi oil work just fine instead of the olive oil? Reply

    • Natasha
      natashaskitchen
      September 15, 2015

      Hi Jessie, I haven’t tested it with vegetable oil, but I think that should work fine. Reply

  • Ira
    September 2, 2015

    I absolutely love these cupcakes/frosting! I made them for my cousin’s wedding and he said they were really good and he loved them. Since then, I have made them a few more time (each time I got many compliments) and am making them again for my older sister’s birthday. Thanks so much Natasha, your recipes are amazing! Reply

    • Natasha
      natashaskitchen
      September 2, 2015

      Ira, thank you for such a wonderful review and you are welcome :). Reply

  • MC
    July 5, 2015

    I tried this recipe last night. I was a but hesitant on the moist part, because every recipe i’ve tried promises this, yet the end result is a dry,crumbly cupcake. But yours is really,trully a very moist cupcake. And i love the coffee flavor. It enhances the chocolatey taste. I adjusted the recipe to make 18. And it was all gone in less than 13 hours. My whole family love it. I’m sure to keep cooking this recipe. Thanks! ☺ Reply

    • Natasha
      natashaskitchen
      July 5, 2015

      Thank you for such a great review and very happy that everyone loved them :). Reply

  • yusra
    July 4, 2015

    Iv tried your recipes before and they turn out as amazing as they seem 🙂 just wanted to ask how many teaspoons of instant coffee do you use per cup for this recipe? thanks alot Reply

    • Natasha
      natashaskitchen
      July 4, 2015

      It was the amount shown on the package: 1 rounded teaspoon except I put that into 1 cup. I just made it regular strength. I always feel like the instructions are for too strong of coffee. Reply

  • Sara
    June 27, 2015

    Natasha, I only have extra virgin olive oil? What is the reason not to use virgin hope they still turn out :/ Thanks for the recipe!! Reply

    • Natasha
      natashaskitchen
      June 27, 2015

      The extra-virgin olive oil has a very strong flavor so it is not recommended for baking. It will change the flavor of the cupcakes. You can use extra light olive oil or Grapeseed oil, or maybe even avocado oil. Reply

  • Irina
    June 13, 2015

    Why not extra virgin oil. Reply

    • Natasha
      natashaskitchen
      June 13, 2015

      It has a strong smell and flavor that you might sense in the cupcakes. Reply

  • Sasha
    May 17, 2015

    is the coffee neccacery Reply

    • Natasha
      natashaskitchen
      May 17, 2015

      coffee enhances the flavor of the chocolate. You can use water, but it won’t have the same depth of flavor. Reply

  • akilia rivera
    February 13, 2015

    Hey love your work but I have a question I did some really pretty chocolate piping of hearts and love as you displayed however after having thechocolates in the freezer for a 20 min they started melting as I was placing them on the cupcakes what am u missing. Reply

    • Natasha
      natashaskitchen
      February 13, 2015

      What kind of chocolate were you using? What brand? It’s best not to handle them too much or your hands will warm up the chocolate. Reply

  • Chigu
    February 7, 2015

    Hi. Natasha. Do you have recipe for chocolate mousse? I looking for good chocolate mousses for this cakes. Reply

    • Natasha
      natashaskitchen
      February 7, 2015

      Chigu, I don’t have chocolate mousse, but thanks for the suggestion. I will definitely share it if I come up with something great :). Reply

  • endalosa
    February 7, 2015

    Hi,just made the vanilla cupcakes. We only buy extra virgin olive oil…subsititues? Reply

    • Natasha
      natashaskitchen
      February 7, 2015

      What kind of pil do you cook with? Evoo isnt really good for cooking because of its low oke point and it would produce a stronger flavor in these cupcakes. I havent tried with coconut oil but that or vegetable oil would probably work well. Reply

  • Chigu
    January 31, 2015

    I been making this cupcakes and my family is love it. Thank you so much! I want to make this cake for Valentine’s day and I want to make cake instead cupcakes. If I making two 9 inch cakes double recipe? Reply

    • Natasha
      natashaskitchen
      January 31, 2015

      Hi Chigu, I haven’t tried making a chocolate cake out of these cupcakes, but you would probably want to double the recipe, divide into two 9-inch cake pans and I’d estimate baking time to be about 30-35 minutes or until a toothpick comes out clean. Reply

  • Maya
    December 30, 2014

    Easily got through 2 batches of these in a week! Made them with your perfect vanilla frosting and good god – irresistible Natasha! Also followed your tutorial on how to make beautiful roses using frosting and I was ecstatic with the outcome!I’m making these for a choc-obsessed friend of mine & planning on sneaking ferrero rochers into the cupcakes – will let you know how they turn out! Thanks again for the amazingly-guided recipes! Reply

    • Natasha
      natashaskitchen
      December 31, 2014

      I’m so happy you loved the cupcakes. I bet the ferrero rochers will be amazing! Do let me know how that works out. Mmmm!! Reply

  • lyudmila
    December 26, 2014

    Yes! These cupcakes are amazing! ! I absolutely love them, I try alot of your recipes Natasha, and so far i have to say that i loved every one of them. . you do a fantastic job!! Reply

    • Natasha
      natashaskitchen
      December 26, 2014

      Awww thank you! That means so much to me 🙂 Reply

  • Darya Primakova
    December 25, 2014

    Hey Natasha!

    So I’ve tried making these cupcakes with the prague chocolate frosting recipe 2 times now, and both times the frosting ends up being extremely runny…nothing like in the pictures you have posted. I beat the butter for 5 minutes & the butter with chocolate mixture for 3+ minutes & still get the same effect…any ideas on what I could possibly be doing wrong? Feel free to criticize, I’m open to learning what I’m doing wrong 🙂

    – Darya Reply

    • Natasha
      natashaskitchen
      December 25, 2014

      It sounds like you might be adding the chocolate portion before it has had a chance to cool to room temperature. If it is still warm when you add it to the butter, it will melt or over-soften the butter and will end up buttery and more liquid rather than creamy. The other issue may be that you aren’t letting the mixture turn creamy enough in step 2 (the consistency of condensed milk) before adding the chocolate to it. If the chocolate portion is too loose, it may cause the frosting to be loose. I sure hope that helps! Next time I make this, I’ll try to remember to time that part of the recipe (although different heat settings could cause it to cook at different speeds). Reply

      • Darya Primakova
        January 18, 2015

        Thank you so much, Natasha! 🙂 I shall try it again with the extremely helpful tips 😉 Reply

  • Nadia
    November 8, 2014

    hi natasha!
    i’ve made them yesterday and it was a bang! Totally in love with this recipe! But since the frosting is for 24 cupcakes and i only made 12 of them, how long would the leftover frosting lasts? Because i kind of busy later in this week and i don’t know when i’d be able to make another batch of cupcakes. btw, thanks for sharing this great recipe! 😉 Reply

    • Natasha
      natashaskitchen
      November 8, 2014

      I’ve never stored the frosting longer than a week. I’d say 5-7 days is a safe bet then let it soften slightly for easier spreadability. Reply

      • Nadia
        November 8, 2014

        Okay! Half of the first batch has already gone so maybe I could bake the 2nd batch sooner than I thought! 😉
        My friends enjoyed it, thanks again! Reply

        • Natasha
          natashaskitchen
          November 9, 2014

          I’m so happy to hear that! Thanks for the great review Nadia 🙂 Reply

  • Lena
    November 7, 2014

    Do cupcakes need to be stored in the fridge if served the next day? Or is it not necessary? Reply

    • Natasha
      natashaskitchen
      November 7, 2014

      If they are frosted, you will want to store them in the fridge, but if they are unfrosted, they can sit on the counter overnight, covered with a plastic bag once they are at room temp. Reply

  • Janhavi
    October 20, 2014

    Hi!
    I hate to ask because I really do hate making substitutions, I know that a recipe won’t turn the way it was intended if I do that, BUT I don’t have a light olive oil, just extea virgin. Can I use a vegetable oil instead. Please let me know. Reply

    • Natasha
      natashaskitchen
      October 20, 2014

      Extra virgin might be too strong in flavor for these. I think a vegetable oil would be a good substitution. Do you have canola? Reply

      • Janhavi
        October 20, 2014

        Sadly, I don’t. I do gave vegetable oil because I use it in several other recipes. I plan to try your vanilla cupcakes too, can I use vegetable oil there as well or does using canola make a big difference? Reply

        • Natasha
          natashaskitchen
          October 20, 2014

          Vegetable oil will work fine :). Canola oil is just my preference. Let me know how the recipe works and maybe share a picture. Reply

  • Eleonora
    October 1, 2014

    I made these cupcakes last week with the perfect cupcake frosting and they were delicious. Very moist and yummy! I am planning to make the perfect vanilla cupcakes soon. Thanks for the recipe! Reply

    • Natasha
      natashaskitchen
      October 1, 2014

      Mmmm one of my favorites! I’m so glad you enjoyed them 🙂 Reply

  • Wendy
    September 11, 2014

    Hi Natasha,

    Just curious… can you use dutch-processed cocoa on this recipe? looks divine, btw, and I really want to give it a try! thanks! Reply

    • Natasha
      natashaskitchen
      September 11, 2014

      Yes that should work fine. They will probably be darker and more chocolatey; but that’s a good thing! 🙂 Reply

  • Brooke
    June 19, 2014

    I made these a couple of weeks ago for my brother’s birthday party, and they were seriously so delicious. Like, probably the most delicious and moist cupcakes i’ve ever made/tasted. 10/10 would eat every day if i could. Reply

    • Natasha
      natashaskitchen
      June 19, 2014

      Every day, huh? Now that is a great cupcake! lol. Thanks so much for sharing your awesome review and happy belated birthday to your brother! You’re such a nice sister to make him the most delicious and moist cupcakes you’ve ever tasted 😉 Be sure to check out the dark chocolate cupcakes. Those are equally amazing 🙂 Reply

  • Julie
    May 11, 2014

    Do you need any eggs for the batter? Reply

  • Irina
    May 6, 2014

    I did these cupcakes for my son’s first birthday party. They were moist and delicious. I made my own frosting. Will do again soon. Thanks! Reply

    • Natasha
      natashaskitchen
      May 7, 2014

      Thank you for the great review Irina and you are welcome :). Reply

  • Ashay
    March 16, 2014

    Hi
    Thanks for this great recipe. I skipped the topping.
    The cup cake was nice, but a bit to delicate. As in you remove the cup cake paper and they tend to crumble. So did I add something more or less.. Just wondering.

    I tried the plain vanilla recipe from ur blog and that was a great hit..

    Thanks again.. And good day from Singapore. Reply

    • Natasha
      natashaskitchen
      March 17, 2014

      Did you use any different ingredients than the ones I have listed? These seemed pretty rich and more moist/dense than delicate even after removing the wrapper. I’m so glad you liked the vanilla cupcakes. Thanks for your feedback 🙂 Reply

  • February 24, 2014

    I made these and they had too much of an olive oil taste to them:/ and the frosting was too much butter. Maybe I just suck at baking or goin by instructions. I will give them another try maybe that day wasn’t my good day Reply

    • Natasha
      natashaskitchen
      February 24, 2014

      What kind of olive oil did you use? I use extra LIGHT olive oil (not extra virgin). Extra light is from Costco and it has a high smoke point and no olive oil flavor. It’s wonderful. Don’t give up! It was likely the olive oil you used. Reply

  • Karen
    February 15, 2014

    The chocolate cupcakes were really moist and yummy! The frosting was excellent! Love the recipe! So happy I found your blog! Made my Valentine’s Day! Reply

    • Natasha
      natashaskitchen
      February 15, 2014

      Thank you Karen! I’m so glad you loved the cupcakes! 🙂 Happy V-day to you as well! Reply

  • Tanya
    February 8, 2014

    So, I loved this recipe! I made it for my nephews birthday party but I made cake pops with it instead of cupcakes. I just doubled the cupcake recipe and used the entire frosting. They turned out wonderful!

    P.S. I’m your newest fan. I found out about your site not that long ago and now can’t wait to make like every dessert! Also been craving some kvas 🙂 Reply

    • Natasha
      natashaskitchen
      February 8, 2014

      Welcome to the site Tanya! It’s great to know that they work as cake pops! I hope you find many more favorite recipes 🙂 Reply

  • Avni
    February 4, 2014

    Hi Natasha,
    Made these cupcakes and frosting over the weekend and they were a hit. they were nice and moist. i didnt have white viniger so i used red wine vinegar 🙂 And the frosting was delicious too.

    thank you!! Reply

    • Natasha
      natashaskitchen
      February 4, 2014

      You’re welcome! I’m so glad it was a success for you 🙂 Reply

  • Michal
    December 29, 2013

    Hi Natasha!
    I have tried them and they were fine. But my family preferred my old recipe…
    This is a good recipe for eggless cupcakes.
    Tnx! Reply

    • Natasha
      natashaskitchen
      December 29, 2013

      Hi Michal. Very true; I love that there aren’t eggs in it. That makes these perfect for people who have allergies or intolerance to egg. Awesome for first birthday parties! 🙂 Reply

  • zoryana
    November 19, 2013

    These cupcakes are amazing!! It took 1 day for 24 to be gone. This recipe is definitely a keeper:) (even my dad liked them, and hes not to big on sweets) Reply

    • Natasha
      natashaskitchen
      November 19, 2013

      I’m so glad you loved ’em 🙂 Reply

  • Roda
    November 13, 2013

    Looks yummy! And the thought of a moist cupcake? Must be heaven…. I normally get unsweetened or bittersweet chocolate. Can I substitute semi-sweet chocolate with bittersweet or unsweetened? If so, what are the adjustments to make… Thank you… Reply

    • Natasha
      natashaskitchen
      November 13, 2013

      You can sub bittersweet straight across 🙂 Reply

  • Marina
    October 9, 2013

    Hi, I made the cupcakes today and the frosting wasn’t right when I made it, it seemed very runny and I only tasted butter. Did I miss an ingredient or something? Reply

    • Natasha
      natashaskitchen
      October 9, 2013

      That can happen if you don’t beat the butter long enough. Did you give it a good 5 minutes on high speed to get it nice and fluffy? This is a rich frosting but it shouldn’t taste buttery. Reply

  • Justine
    October 1, 2013

    Just wondering if leaving out the cocoa powder and substituting the coffee for plain water would yeild a just as yummy vanilla cupcake without egg for butter? I used veg. Oil instead but other than that followed the recipe to a T, and my conclusion…These are amazing! Thanks! Reply

    • Natasha
      natashaskitchen
      October 1, 2013

      You can omit the coffee altogether and just use water and it still tastes great. Hmmm I haven’t tried without the cocoa powder, but it’s probably worth experimenting! 🙂 If you beat me to it, please let me know how it turned out. I imagine you’d have to add a little more flour if you’re pulling out all the cocoa. Try the cupcake frosting i Have posted on my blog for the vanilla cupcakes. https://natashaskitchen.com/2012/06/29/cupcake-frosting-recipe/ Reply

      • Justine
        October 1, 2013

        Thank you so much! I am going to experiment with it tomorrow or possibly tonight, well just see how excited I am. And I will let you know how it goes 🙂 Reply

        • Natasha
          natashaskitchen
          October 1, 2013

          cupcakes at 10:34? WOW! You’re a brave one! 🙂 Have fun!! Reply

          • Justine
            October 2, 2013

            So I tried it with substituting the cocoa powder with 1/4 cup of extra flour and 3 tsp. vanilla extract and it’s pretty yummy! I think next time I would reduce amount of flour by a tbsp or so and keep the vanilla extract at 2tsp and add a beans worth of vanilla bean seeds 🙂

          • Natasha
            natashaskitchen
            October 2, 2013

            Thank you for sharing your version Justine, I’m curious now to make them the way you tried :).

  • Just me
    September 28, 2013

    Do you taste to baking soda? I had made theses but I taste the baking soda. I had tried deluding it in vinegar to but it does not work.:(…they turned out perfect except the baking soda taste Reply

    • Natasha
      natashaskitchen
      September 28, 2013

      You might try a baking soda that is aluminum free. I switched over recently and it is a much better taste. I didn’t taste the baking soda and I probably wouldn’t post it if I thought there was too much (I’d re-work it studiously until I got it right :)) P.S. are you certain you didn’t accidentally add 1 Tbsp instead of 1 tsp?. Reply

      • Just me
        September 28, 2013

        I did it according to the recipe. My mom said to use vinegar to delude it, but it did not work… So I make a cake that calls for sour cream and it has baking soda in it as well. What I did is mix it into the sour cream and it did the trick. I decided I will try it in your recipe even though it doesn’t call for it and it worked!! My mom asked me if I used the same recipe and I told her to try it and she was surprised. But I will look for baking soda that is aluminum free next time. Thanks and I love your web page!!!!!!!! Reply

        • Natasha
          natashaskitchen
          September 29, 2013

          Thank you 🙂 I’m so glad you enjoy the recipes. Thanks for sharing your tricks! 🙂 Reply

  • matthew
    August 22, 2013

    just asking when piped will the icing melt if put in the fridge Reply

    • Natasha
      natashaskitchen
      August 22, 2013

      It actually becomes very firm in the fridge and it needs a good 30 min at least at room temp to soften up again, or you can eat them right away. They’re fabulous either way. It won’t melt at room temp. Reply

  • matthew
    August 22, 2013

    im making them now they are amazballs love em. they are in the oven baking im gonna keep this recipe forever thanks so glad i found ur blog thanks Natasha Reply

    • Natasha
      natashaskitchen
      August 22, 2013

      amazballs eh? lol. Thanks Matthew 🙂 Reply

  • Matt
    August 22, 2013

    Hey just asking I don’t know but why is there no eggs I don’t know what the leavening ingredient is please tell me would like to know thanks Reply

    • Natasha
      natashaskitchen
      August 22, 2013

      Some people are allergic to eggs, so this way they can enjoy cupcakes without any side effects :). Reply

  • matthew
    August 19, 2013

    hey for the icing is it a very stiff icing im asking that will it be able to hold a small macaron on top and it wont sink Reply

    • Natasha
      natashaskitchen
      August 19, 2013

      It’s not very stiff but it still might work for macarons since those are pretty delicate; I don’t think they would get smushed. Reply

  • Irene
    August 3, 2013

    ahhhhhh just made these sweetiess!!! soo amazing! Probably the best tasting cupcakes I’ve ever made!! thanks to you natasha :)) Can’t wait to bring them over to my friends going away party! 🙂 At first I thought I’d regret test tasting one at 1 am after making them, but not at all. It was so worth it! lol:) Reply

    • Natasha
      natashaskitchen
      August 3, 2013

      Ha ha! I’m glad you enjoyed your little splurge and so happy you loved the recipe! 🙂 Reply

  • July 18, 2013

    Hi Natasha. Never thought you can have Prague frosting on these chocolate cupcakes, and they look so gorgeous! They will be perfect for birthday parties with young teens. Reply

    • Natasha
      natashaskitchen
      July 18, 2013

      Oh yes, I was happy to discover it too. It tastes amazing on cupcakes! Reply

  • cher
    July 7, 2013

    Hi Natasha! Love these cupcakes. I experimented a bit and still got moist almost chewy cupcakes. Here’s the recipe:
    In a large bowl, whisk:
    1 1/2 cup flour
    1/3 cup cocoa powder
    1/2 cup sugar
    1 tsp. baking soda
    1/2 tsp. salt
    1 tbsp. instant coffee
    1 tsp. vanilla powder (that’s what we have in Ukraine)
    Add:
    1 1/4 cup kefir
    1/3 cup homemade applesauce
    Mix until just combined (do not over beat).

    Bake for 20-25 minutes or until done. They’re wonderful, moist and chewy and oh, I love to frost it with your Prague Frosting! Thanks for sharing this recipe! Reply

    • Natasha
      natashaskitchen
      July 7, 2013

      Thank you so much for sharing your version. You are awesome!! 🙂 I’m glad you like the prague frosting. Isn’t it amazing? Reply

      • cher
        July 12, 2013

        I can’t think of having these chocolate cupcakes without your Prague frosting! Loveeeee it! 😀 Thanks again! Reply

  • Tasha
    June 16, 2013

    First of all I am thrilled to find that your name is Natasha because its such an uncommon name. My full name is Natasha but I put Tasha to avoid confusion. I’m a teen without a driver’s license so I walked to the grocery store to buy everything to make your chocolate and vanilla cupcakes and I realized I was out of olive oil. Will canola oil work or will the cake not taste as good? Reply

    • Natasha
      natashaskitchen
      June 16, 2013

      You can use canola oil 🙂 Reply

      • Tasha
        June 16, 2013

        I ended up borrowing olive oil from a neighbor because it’s my first time with the recipe. So of course I had to give him some cupcakes especially because it’s fathers day and he’s my best friends grandpa. The only thing is on his I put on some store bought frosting. He loved them! I made the frosting but it was really runny and not sweet or very yummy. What did I do wrong? Reply

        • Natasha
          natashaskitchen
          June 16, 2013

          Did you use cold HEAVY whipping cream? It doesn’t beat a well if you use plain heavy cream. Reply

  • Tracy G
    June 14, 2013

    These look amazing, I am actully going to make the frosting for my gluten free choc. cupcakes. Could I refridgerate the frosting over night? Reply

    • Natasha
      natashaskitchen
      June 14, 2013

      This frosting works best when it’s put on the cupcake and then refrigerated since it firms up in the fridge, but it still works the next day; you’ll just have to leave it at room temp until it’s spreadable. Reply

  • Tanya M
    June 13, 2013

    Made them yesterday. One word – DELICIOUS!
    Thank you so much for this site! Reply

    • Natasha
      natashaskitchen
      June 13, 2013

      Oh you are very welcome 🙂 I’m so happy you liked the cupcakes!! Reply

  • linda
    June 12, 2013

    hi Natasha! your cupcakes were delicious. I am planning to make them for a camp. do u think its safe to freeze them with icing on them Reply

    • Natasha
      natashaskitchen
      June 12, 2013

      I’ve never eaten a frozen cupcake before. Hmmm.. I don’t know. I just don’t know…. You can freeze the cupcake itself, but it won’t taste as great as a fresh one. They do hold really well in a cooler; as long as you keep them cold, they will stay good for several days. Reply

  • chichi
    May 26, 2013

    thank u so much. what fravor did u used? And how much ground coffee use to make coffee? Like…1tbsp ground coffee to make 1cup water…??? Reply

    • Natasha
      natashaskitchen
      May 26, 2013

      I’m not sure what you mean by the first question; which flavor of what? Make your coffee according to the package instructions if it’s instant coffee. Otherwise, yes, 1 Tbsp for 1 cup water if you are using ground coffee in a coffee maker. Reply

      • chichi
        May 27, 2013

        haha I’m sorry. what kind of coffee flavor did you used? Reply

        • Natasha
          natashaskitchen
          May 27, 2013

          If I’m lazy I use instant coffee by Folgers. Otherwise I buy espresso roast beans from Dawson Taylor. It really doesn’t make a difference which flavor. I have even made these with water for a kids bday party and they were still great! Reply

          • chichi
            May 27, 2013

            thank you so much. I made vanilla cup cake for my hubby’s birthday party and they love it so much. so moist and even my kids love it too. so I am going to make that vanolla cup cake and this chocolate cup cakes too.

          • Natasha
            natashaskitchen
            May 27, 2013

            You’ll love the chocolate ones just as much!

  • chichi
    May 26, 2013

    Hi. natasha can I use any coffee? Do I have to use Folger brand? What kind fravor do u used? I have walmart brand classic roast ground coffee and can I use that and It will be tast diffrents cup cakes?? Reply

    • Natasha
      natashaskitchen
      May 26, 2013

      You can use any kind of coffee, I used Folgers instant coffee last time :). Reply

  • Yamiles
    May 22, 2013

    Hi, Natasha Im Recently New To Your Blog I Tried The Vanilla Cupcakes And They Had A Great Flavor. I Want To Try This Chocolate Cupcake Recipe Next ( It Sounds Delicious ) And I Was Wonderig If I Could Take Out The Vinegar ? In Fact, What Is It Used For ? Reply

    • Natasha
      natashaskitchen
      May 22, 2013

      It activates the baking soda so I think you really do need it, but to be honest I havent tested it without because these are so so good that I haven’t wanted to stray from the recipe 🙂 Reply

  • Sara
    May 12, 2013

    Hi Natasha! Can these cupcakes be kept for a day or two? I’m from Malaysia which it’s a tropica country. Reply

    • Natasha
      natashaskitchen
      May 13, 2013

      Are you referring to keeping them in the fridge or at room temperature? Reply

  • Anna
    May 10, 2013

    Does the frosting do well in a warm environment(not refrigerated)?
    I’m making these tomorrow for a party and hope you could answer quick….. Reply

    • Natasha
      natashaskitchen
      May 10, 2013

      How warm and for how long? Reply

      • Anna
        May 10, 2013

        I am just planning to frost them about 4-5 hours before we eat them… Then keep them out and not refrigerated Reply

        • Anna
          May 10, 2013

          Would it be better to use the frosting that you have for the vanilla cupcakes? I have some standing in the fridge… Is it gonna do better in a warmish environment?(I don’t think warmish is a word…) Reply

          • Natasha
            natashaskitchen
            May 10, 2013

            These will be good for a few hours at room temperature, but you might try the vanilla recipe if it’s going to be warmer than room temp for longer than an hour or two. The vanilla frosting pairs really well with the chocolate cupcakes. I make it all the time if I ‘m feeling lazy (it happens often). I don’t think warmish is a word either, but I like it. 😉

        • Natasha
          natashaskitchen
          May 10, 2013

          They will still be ok at room temp, but if you put a chocolate design on top, it might fall over if the frosting gets too soft. Reply

  • monique
    May 8, 2013

    Hi.. can i use vegetable oil instead of olive oil? Reply

    • Natasha
      natashaskitchen
      May 9, 2013

      Yes you can Monique :). Reply

  • inna
    May 6, 2013

    Hi Natasha,
    I made these cupcakes this weekend and they were amazing. Even the adults loved them. I made a double batch and next time I will probably quadruple it. I did have some trouble with the frosting. It wasn’t firm enough to pipe. Maybe my egg yolk mixture was still a little too warm or I didn’t cook it long enough. I added about a cup of powdered sugar and whipped it some more. It turned out perfectly and I think I prefer the frosting a little sweeter. Reply

    • Natasha
      natashaskitchen
      May 6, 2013

      I’m glad it all worked out well 🙂 It might have been because the mixture was too warm. Reply

  • ayodele
    April 23, 2013

    Hello natasha, just wondering if this recipe can be modified into a red velvet cake? Reply

    • Natasha
      natashaskitchen
      April 23, 2013

      I bet you could, but I haven’t tested it. Reply

  • Esther
    April 10, 2013

    Would you by any chance have a lava cake recipe? I have looked online but they are all different. Reply

    • Natasha
      natashaskitchen
      April 10, 2013

      Lava cake;… describe it please. Reply

  • Cristine
    March 31, 2013

    Is the vinegar really important? I seem to not have vinegar at my house, but I really want to try these. Is there a good substitution? Reply

    • Natasha
      natashaskitchen
      April 1, 2013

      The vinegar activates the baking soda; I haven’t really tested it with anything else. Reply

  • ayodele
    March 30, 2013

    Wow I must say I was wary when I saw the recipe without any dairy products or eggs. Then I went through all the reviews & all were positive. So I decided to try it out & wow I was blown to chocolate heaven. I halved the recipe because I was just experimenting & now I regret that beacuse it was so yummy, wanted more. I am definitely keeping this recipe. I am also baking another batch tomorrow and will definitely double the recipe, lol. I made a chocolate ganache and dipped the cupcakes in. It was simply divine. Well done natasha. Reply

    • Natasha
      natashaskitchen
      March 30, 2013

      Thank you Ayodele 🙂 What a sweet review!! Chocolate ganache on top does sound like chocolate heaven! 🙂 Reply

  • Jacqueline
    March 29, 2013

    Another option instead of vinegar is using sour cream or buttermilk. There just has to be some sort of acidic ingredient to activate the baking soda 🙂 hope this helps. Reply

  • Jacqueline
    March 29, 2013

    This recipe sounds delish! Will be making them today! Just wanted to add something… I saw a comment from someone asking if they can leave the vinegar out? I have been baking for a while and to my knowledge the vineagr is crucial in this recipe to help the baking soda activate. Cupcakes might not rise so well without that activation process. Reply

    • Natasha
      natashaskitchen
      March 29, 2013

      Very true. Thank you so much for sharing your expertise! 🙂 Reply

  • Dania
    March 29, 2013

    I have instant coffee granules…can you help me out with that? Reply

    • Natasha
      natashaskitchen
      March 29, 2013

      Totally use instant coffee. It works great; just make it like you would an instant mug of coffee. I’ve used instant and had the same results. Reply

  • Marie
    March 18, 2013

    Hi there Natasha Im trying the frosting for this recipe Ive followed the frosting recipe and Ive made it 2 times and it still comes out watery have you got any advice on where Im going wrong with the frosting, thank you Reply

    • Natasha
      natashaskitchen
      March 18, 2013

      It’s hard to say without watching you make it but I’m thinking it might be In Step 2; let it thicken up just a little bit more so it’s the consistency of condensed milk. Reply

  • Natalya
    March 17, 2013

    Thanks a lot for this great and tasty recipe, I made them for b-day and today for Sunday, everyone LOVED, thanks a lot.
    Loved your blog, made so many recipes from this blog Reply

    • Natasha
      natashaskitchen
      March 17, 2013

      You are welcome Natalya, I’m glad that you like the recipes :). Reply

  • Christina
    February 26, 2013

    Hey Natasha this recipe looks amazing was just wondering if the taste of the cupcake would still be the same if I used a vanilla icing with candy coated pecans? or which icing would go best with the pecans… im a beginner with baking from scratch lol! Reply

    • Natasha
      natashaskitchen
      February 26, 2013

      I think Vanilla would work better with candy coated pecans. That sounds amazing! Reply

      • Christina
        February 26, 2013

        Thank you!! and they did come out amazing i ended up not using frosting and instead making a carmel sauce it was amazing!! Reply

        • Natasha
          natashaskitchen
          February 26, 2013

          Thanks for letting me know. I think these cupcakes are amazing no matter what you put on them; even if you eat them plain. 🙂 Reply

  • Anila
    February 24, 2013

    Can I bake this as a cake mixture? Reply

    • Natasha
      natashaskitchen
      February 24, 2013

      Yes; this recipe makes one 8-9 inch cake round. If you want a two tier cake, double the recipe 🙂 Reply

  • Harini
    February 23, 2013

    Hello Natasha,
    I have always loved baking from when I was a child. Whenever i baked I would have good cupcakes, but the center would always be dry and crumbly. When I see these pictures I can totally see that these cupcakes are super moist. Especially the one where you add the vinegar, olive oil,and vanilla essence. I really see that you are talented. Thanks again for such a wonderful recipe! Reply

    • Natasha
      natashaskitchen
      February 23, 2013

      You are welcome Harini 🙂 Reply

  • Miza
    February 22, 2013

    hi, can i sub all purpose flour to self raising flour? Reply

    • Natasha
      natashaskitchen
      February 22, 2013

      I’ve never tried making these with self rising flour so I can’t really recommend it… Reply

  • Yvonne
    February 18, 2013

    Hi Natasha,

    Your recipe looks delish! One question, can I use a different oil, say canola, for the olive oil? Thanks! Can’t wait to try these! 🙂 Reply

    • Natasha
      natashaskitchen
      February 18, 2013

      I’ve only tested them with olive oil but it should still work with canola 🙂 Reply

  • Beberly
    February 14, 2013

    hi natasha,
    Looks so yummy and I cant wait to try baking this cupcakes..Am gonna try this tomorrow. I hope I’ll do it like you do hahaha!
    Do you have a step by step on how to make the happy birthday greetings of top of the cake, which is using other color than chocolate.
    Thanks for your kind assistance. God bless.
    I will appreciate if you can email me your response. my email add: beberly_a@yahoo.com

    Thanks and more power to you. Reply

  • Krista
    February 10, 2013

    Great recipe and directions are plain and very clear!!!! You are awesome and the recipe is a hit!!!! Love it!!!! Thanks alot!!!!!!!! Reply

    • Natasha
      natashaskitchen
      February 10, 2013

      Awesome! So glad you enjoyed it 🙂 Reply

  • sara pezz
    February 10, 2013

    Hi natasha! I hv tried this cupcake recipe n it has rich flavour n very moist indeed. 5 full stars natasha.. i jz love ur recipes n it nvr fails me. This is the kind of texture i hv been looking for. To everyone.. nvr doubt on this recipe… and in any of her recipes.. it sure does looks good inside a picture but wait till u really tried it! U wont b disappointed.. n honestly thats from my heart. Thx natasha.. this recipe is a keeper for my family again… hv a wonderful day.. Reply

    • Natasha
      natashaskitchen
      February 10, 2013

      Thank you Sara for such a wonderful review 🙂 Reply

  • Vera
    February 7, 2013

    Best cupcake recipe ever!!! I just made my second batch and have to exercise all the will-power in me to not eat them all. They are so moist and melt in your mouth. I have been looking and trying all kinds of cupcake recipes and this is definitely a keeper. Thank you! Reply

    • Natasha
      natashaskitchen
      February 7, 2013

      Awesome :D, and you are welcome Vera. Reply

  • Vika
    February 7, 2013

    Thank you Natasha for this recipe! Cupcakes are so moist and fluffy, but the frosting well, …it turned out completely weird consistency and flavor… Reply

    • Natasha
      natashaskitchen
      February 7, 2013

      That happened to me once when I boiled the mixture by accident (see step 2 of the frosting) (well, I just wasn’t keeping an eye on it and it started boiling) and then it became lumpy; make sure you don’t boil the mixture and stir it constantly until it’s just letting off steam. Reply

  • davi
    February 7, 2013

    Hi Natasha! Thank you for this recipe…made it yesterday, my kids and hubby love it and me ofcourse! i was just worried with the coffee for my kiddos. can i replace coffee with milk? then x out the vinegar too? my daughter wants me to make it again today, she actually told me to keep this recipe forever and forget my other chocolate cupcake recipes. i understand why. again thank you for this recipe! i want to rate this HI-5 but with the coffee, not child friendly i’ll make it 4. actually 4 and 99% haha but it’s supper yummy! Reply

    • Natasha
      natashaskitchen
      February 7, 2013

      I’m glad your family loves the recipe :). Just replace coffee with same amount of water. You can try to skip vinegar as well but I haven’t tested the recipe without vinegar. Hope this helps. Reply

      • davi
        February 8, 2013

        thank you, i will try it later 🙂 Reply

  • Valentina
    February 4, 2013

    So i was wondering, if you make them a day in advance.. do you put them in the fridge, leave out at room temp, and do you cover them with anything like plastic wrap? Reply

    • Natasha
      natashaskitchen
      February 4, 2013

      I put them in a cupcake holder. You can make the cupcakes a few days ahead; cover with plastic wrap and refrigerate. You can also make the frosting in advance and refrigerate it, then leave at room temp for a few hours for it to soften and frost your cupcakes later. You can also frost your cupcakes and then cover and refrigerate them. Lots of options here 🙂 Reply

  • February 4, 2013

    The cupcakes sound like a Hershey’s recipe I use, very moist! But I haven’t tried your Prague icing yet, so I’ll have to check that out. Also, I love the decorating ideas! Reply

    • Natasha
      natashaskitchen
      February 4, 2013

      My husband just made another batch last night, we enjoyed them with some tea. I bought a new decorating tip for the icing which I been able to use on them as well. Prague icing is a great combination with these cupcakes….we ate all of the cupcakes between the 3 of us :). Reply

      • February 6, 2013

        I liked the frosting, but unfortunately I forgot to wait for the cupcakes to cool, so it melted into oblivion! Oh well. Do you ever try a mocha frosting? I guess the cupcakes themselves have coffee in them but my mom loves to do a chocolate cake/mocha frosting combination. Reply

        • Natasha
          natashaskitchen
          February 6, 2013

          I’m sorry about the frosting :(. I haven’t tried mocha frosting but would love to if you send me the recipe :). Reply

  • Alena
    February 1, 2013

    Hello, If I want to substitute water instead of coffee, how much water would I need? Reply

    • Natasha
      natashaskitchen
      February 1, 2013

      I haven’t tested it with water before, but I would use 1 cup just like coffee. You can try to use decaf coffee as well. Reply

  • Rosie
    January 30, 2013

    These look amazing, can’t wait to bake them. Also, the picture of the vanilla in your yellow teaspoon all I saw is an eye 🙂 Reply

    • Natasha
      natashaskitchen
      January 30, 2013

      You are very observant! I had to pull up the picture to see for myself 🙂 Reply

  • Vimala
    January 28, 2013

    would love to try this eggless recipe.waiting to try this. should the brewed coffee be warm or hot or at room temperature when the other ingredients r added to it???? Reply

    • Natasha
      natashaskitchen
      January 28, 2013

      Warm or room temperature. 🙂 Reply

  • January 26, 2013

    What a great idea for Valentines Day. The frosting sounds so delicious Reply

  • lena
    January 26, 2013

    Would chocolate Buttercream Frosting Work? Reply

    • Natasha
      natashaskitchen
      January 26, 2013

      Yes, you can use any frosting you like; even a vanilla frosting would work well. Reply

  • January 25, 2013

    Awww, those are adorable! Love it! Reply

  • January 24, 2013

    Wow! These look beautiful!!! Reply

  • sveta
    January 24, 2013

    how do u make tops from chocolate??? Reply

  • Donna
    January 24, 2013

    Wouldole to have these at a wedding reception. How do I order and how do I ship? Price? Reply

    • Natasha
      natashaskitchen
      January 24, 2013

      Your comment made me smile; maybe I’d be up for things like that if I didn’t work full time 🙂 Reply

  • Katerina
    January 24, 2013

    Wow yet another amazing recipe! And yet, your so skinny- is it just good genes? lol 😉 very lucky! Reply

    • Natasha
      natashaskitchen
      January 24, 2013

      Ha ha. Thank you 🙂 The actually cupcake portion is fairly healthy (no eggs and it uses olive oil). The frosting on the other hand… well, 😉 Reply

  • anna
    January 24, 2013

    I am finally going to try a dessert because this has no eggs. My son is going to be so happy. I am going to make a different frosting , probably cream cheese, but i am sure he is not going to mind. Reply

    • Natasha
      natashaskitchen
      January 24, 2013

      I also love that about this recipe! I bet the vanilla frosting I have posted would work well too. Reply

  • January 24, 2013

    Natasha – these look fabulous! I love the chocolate letters and the frosting sounds amazing! Pinning for later, thanks! Love your blog by the way. Reply

    • Natasha
      natashaskitchen
      January 24, 2013

      Jaclyn, thanks for pinning! 🙂 I just jumped over to your blog and now I’m wiping drool off my keyboard… Yumm! Your photos are amazing! Reply

  • Oksana B.
    January 24, 2013

    Can I say yum?? 🙂
    Great idea for Valentine’s day! Reply

  • Dina
    January 24, 2013

    I am so making these cupcakes this week… Except I will make my frosting with cream cheese and nutella (its one of my favorite frostings). Reply

    • Natasha
      natashaskitchen
      January 24, 2013

      Oh my gosh yum! Except my little guy doesn’t eat nuts 🙁 but it does sound heavenly. What proportions of cream cheese to nutella do you use? Is it room temp cream cheese? Reply

      • Dina
        January 24, 2013

        I’m sorry to hear that your little boy doesn’t eat nuts 🙁
        I use room temp cream cheese, beat until smooth and add nutella to taste (about half & half). This time I will use some powdered sugar in my cream cheese so that I won’t have to add too much nutella and my frosting will be lighter in color. And of course I will add some rum 🙂 Reply

        • Natasha
          natashaskitchen
          January 24, 2013

          Yeah it’s kind of a bummer about the nuts. Wow that sounds amazing. Thank you so much for sharing! Reply

  • kika
    January 24, 2013

    The cupcakes look so cute and delicious i will have to try to make them soon. Natasha do you have a step by step on how to make the little chocolate decor on top? I think i know how to make it but yours look so perfect would be great to know how you made them 🙂 thank you Reply

  • katy
    January 24, 2013

    wow these are gorgeous!! Good job Natasha:) Reply

    • Natasha
      natashaskitchen
      January 24, 2013

      Thanks Katy 😉 Reply

  • January 23, 2013

    Chocolate cupcakes are my favorite 🙂 I have all the ingredients so I’m excited to try these tomorrow!!! Reply

    • Natasha
      natashaskitchen
      January 24, 2013

      Marina, I hope you love them! Reply

  • Sona
    January 23, 2013

    Just beautiful, it is on my to do list for the Valentines Day. :)) Reply

  • alana
    January 23, 2013

    They look cute:) Great idea for Valentines day! Thanks!:))) Reply

  • Marina
    January 23, 2013

    These are in the oven and I’m so excited. The batter smelled amazing, I was ready to eat it just like that. I gave up on cupcakes awhile ago because they were never moist enough for me but seeing the ingredients in this recipe I knew I had to try. Thanks for sharing your great recipes.. Reply

    • Natasha
      natashaskitchen
      January 23, 2013

      Wow that was quick! Already baking them huh? 🙂 Reply

  • Masha
    January 23, 2013

    I don’t drink coffee and don’t have coffee.. Would I be able to substitute or it needs coffee? Reply

    • Natasha
      natashaskitchen
      January 24, 2013

      Masha, you can just use water 🙂 Reply

  • Zina P
    January 23, 2013

    Drool! Natasha, you never cease to amaze me….all around Wonder Woman! Now, back to the cupcakes….these, as most of your recipes, goes on my to make list….Thanks for the yumminess! Reply

    • Natasha
      natashaskitchen
      January 23, 2013

      You’re so welcome Zina :-)I hope you love them! Reply

  • January 23, 2013

    Natasha, do they have flavor of coffee? Reply

    • Natasha
      natashaskitchen
      January 23, 2013

      Not really; it just enhances the chocolate flavor and you can use decaf if you want 🙂 you wouldn’t notice it if you didn’t know it had coffee. Reply

      • January 23, 2013

        Thank you Natash! I been hunting for a cake that has good flavor of coffee. This cupcakes look good. I might pack some up in a cute box for our valentine day getaway! Reply

        • Natasha
          natashaskitchen
          January 23, 2013

          How fun! A Valentines getaway sounds so nice 🙂 Reply

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