WHY YOU’LL LOVE THIS BLACK BOTTOM CUPCAKE 

• No frosting needed: The cheesecake topping bakes right in.
  
• Chocolate + cream cheese: A classic, irresistible combo.
  
• Foolproof and fancy: Enjoy on a Tuesday or for dessert night with friends.
  
• Great make-ahead dessert: They store and freeze beautifully.
  
• Every bite has contrast: Fudgy cake, tangy cream cheese, and melty chocolate chips.

Black Bottom Cupcakes

I mean… come on. Fudgy chocolate cupcakes with a cheesecake center that melts into the top as they bake? That’s not a cupcake, that’s a showstopper! 

These black bottom cupcakes are my “no-frosting required” dessert hack. Perfect when I want something easy but fabulous. 

The chocolate is rich, the cream cheese layer is creamy and tangy, and those mini chocolate chips? They turn into melty little treasures in every bite. These cupcakes never last more than a day in my house. 

If you love easy desserts like my no bake bars or Oreo dump cake, this one’s going to be your new favorite. Honestly, skip the fancy layer cakes. The black bottom cupcake is the dessert to beat!

INGREDIENT NOTES

• Cream Cheese: Use full-fat cream cheese for the richest flavor and creamiest texture. Mascarpone can be swapped in for a milder taste.
  
• Brown Sugar: Adds a hint of molasses depth to the cream cheese filling. Granulated sugar can be used if needed.
  
• Egg: Binds the filling and keeps it creamy.
  
• Mini Chocolate Chips: Mini chips melt evenly into the filling. You can use chopped chocolate or swap in white or dark chocolate chips.
  
• Flour: Spoon and level or weigh for accuracy. Too much flour makes cupcakes dense.
  
• Cocoa Powder: Unsweetened cocoa keeps the chocolate rich. Dutch-processed cocoa gives a deeper, smoother flavor.
  
• Vegetable Oil: Keeps the cupcakes moist. Canola or sunflower oil are fine substitutes.
  
• Buttermilk: The acidity reacts with baking soda to give the cupcakes lift and tenderness. Make your own by adding 1 tablespoon of vinegar or lemon juice to ¾ cup of milk.
  
• Vanilla Bean Paste: Optional, but adds incredible depth to either the batter or the cream cheese filling.

VARIATIONS

Mocha Lovers: Add 1 tablespoon instant espresso powder to the cupcake batter.

Nutty Crunch: Fold chopped walnuts or pecans into the filling.

Red Velvet Twist: Add red food coloring to the batter for a black-bottom red velvet look.

Double Chocolate: Use dark cocoa powder and semisweet chocolate chips.

Festive Flavor: Stir in crushed candy canes or peppermint extract for the holidays.

Citrus Swirl: Add orange or lemon zest to the cream cheese filling.

Vanilla Bean: Swap mini chocolate chips for white chocolate and add vanilla bean paste to the filling.

SERVING SUGGESTIONS

• Party-Ready: Black bottom cupcakes make a stunning dessert platter alongside Oreo truffles and fudgy brownies.
  
• Afternoon Treat: Pair with coffee or tea for the perfect pick-me-up.
  
• Holiday Dessert: Serve as part of a spread with easy chocolate fudge or peppermint bark.
  
• Casual Gathering: No frosting means no mess, so they’re perfect for potlucks or picnics!
  

BLACK BOTTOM CUPCAKE RECIPE FAQ 

I’ve been baking and developing recipes for 15 years, and what I love most are the desserts that feel bakery-level but are secretly simple enough for anyone to make. 

After testing countless black bottom cupcakes recipes over the years, I finally nailed the formula.

The science is clever: the chocolate batter puffs up around the cream cheese filling as it bakes, creating a built-in topping. 

You get rich, fudgy chocolate cake, tangy cheesecake-like filling, and melty chocolate chips all in one bite.

It’s the kind of recipe that looks impressive, tastes indulgent, and proves you don’t need layers of frosting to wow a crowd. 

TOOLS NEEDED

• 12-Cup Muffin Tin: Standard size for even baking.
  
• Paper Liners: Keep cleanup easy and cupcakes neat.
  
• Mixing Bowls: Separate bowls for batter and filling.
  
• Hand Mixer or Stand Mixer: For whipping the cream cheese filling.
  
• Whisk: To combine the dry and wet cupcake ingredients.
  
• Measuring Cups & Spoons: For accuracy.
  
• Rubber Spatula: For folding in chocolate chips and scraping bowls clean.
  
• Wire Rack: To cool cupcakes evenly after baking.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Cupcake Recipes

Copycat Homemade Chocolate Hostess Cupcakes Recipe

Hot Chocolate Cupcakes Recipe

Chocolate and Caramel Turtle Cupcakes Recipe

Death by Chocolate Cupcakes

Print

Black Bottom Cupcakes

Black Bottom Cupcakes combine rich chocolate cake with creamy cheesecake filling for a decadent, fuss-free dessert everyone will love

Course Dessert

Cuisine American

Method Oven

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 12 cupcakes

Calories 240cal

Author Donna Elick

Ingredients

Cream Cheese Filling

• 1 8-ounce package cream cheese, softened
• 1/2 cup packed light brown sugar
• 1 large egg
• 3/4 cup mini chocolate chips

Cupcake Batter

• 1 cup all-purpose flour spooned and leveled
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 3/4 cup buttermilk
• 1/4 cup vegetable oil

Instructions

• Preheat the Oven: Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners and set aside.
• Make the Filling: In a medium mixing bowl, beat the softened 1 8-ounce package cream cheese, softened, 1/2 cup packed light brown sugar, and 1 large egg until smooth and creamy. Stir in the 3/4 cup mini chocolate chips and set aside.
• Make the Batter: In a large mixing bowl, whisk together the 1 cup all-purpose flour, 1/2 cup granulated sugar, 1/4 cup packed light brown sugar, 1/3 cup unsweetened cocoa powder, and 1 teaspoon baking soda. Add the 3/4 cup buttermilk and 1/4 cup vegetable oil and whisk until the batter is smooth and no dry streaks remain.
• Fill the Cups: Divide the chocolate batter evenly among the 12 muffin cups, filling each about halfway. Spoon about 2 heaping tablespoons of the cream cheese mixture onto the center of each cupcake, pressing gently so it sinks slightly into the batter.
• Bake: Bake for 18 to 20 minutes, or until the chocolate portion of the cupcakes is set and a toothpick inserted into the cake comes out clean.
• Cool: Remove from the oven and let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Make-Ahead: Cupcakes can be baked a day in advance. Store them tightly covered at room temperature or refrigerated.
Storage: Keep in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.

Freezing: Wrap each cupcake individually in plastic wrap and freeze in a bag or airtight container for up to 3 months. Thaw at room temperature or microwave on half power until warmed through.

Reheating: These cupcakes are delicious cold, but if you like them warm, microwave briefly on medium power for a melty center.

Nutrition

Serving: 1 | Calories: 240cal | Carbohydrates: 40g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 19mg | Sodium: 125mg | Sugar: 30g | Fiber: 1g | Calcium: 49mg | Iron: 1mg

Originally published November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Black Bottom Cupcakes appeared first on The Slow Roasted Italian.

Did you know that you can make your own copycat Hostess cupcakes without any artificial flavors, right at home?

You’ll get that delicious creamy filling and that moist chocolate cake, all made from scratch. I’m literally dreaming about that creamy center right now! 

If you’re a fan of the dessrts that Hostess brands offer at the grocery store, who says you can’t make them yourself?

I’ve made this simple chocolate cup cake recipe for birthday parties, for snack time, or as snack cakes for a weekend treat. 

I love that there is no artificial flavor, and no hard to read words like sodium stearoyl lactylate, monocalcium phosphate, dipotassium phosphate, thiamine mononitrate, hydrolyzed whey, or sodium acid pyrophosphate on my simple ingredients list. 

You’ll be obsessed with the ease of this soft cake recipe, right down to the original squiggle on top of each cupcake! 

Hostess Cupcakes

There’s nothing I love more than sharing my favorite childhood treats with Munchkin, especially when we can make homemade versions of them together!

Whether it’s Choco Tacos or cosmic brownies (in cookie form), gooey Cinnabon cinnamon rolls, or Rocky Mountain Avalanche Cookies, there are so many nostalgic snacks you can make at home.

That’s why I’m so excited about this recipe for Hostess cupcakes!! I can’t be the only one who looked forward to finding one in my lunchbox.

A yummy chocolate cupcake with fluffy marshmallow filling and a creamy ganache on top… plus that adorable, loopy icing down the middle. What’s not to love?? It’s the perfect serving of food! 

And because this homemade version is made entirely from scratch, you can feel good about indulging without any pesky preservatives or suspicious ingredients.

(Say goodbye to worrying about reading the label for general nutrition advice for your daily diet, and enjoy knowing that you’re eating homemade instead!) 

Try my Death by Chocolate Cupcakes next for an intensely rich, deeply fudgy cupcake!

Love these hostess cupcakes? Our Black Bottom Cupcakes bring that same type of chocolate cupcake with a creamy center you love in Hostess cupcakes, but with rich dark chocolate and a cream cheese and chocolate chip filling that makes every bite completely irresistible!

Ingredient Notes and Substitutions

• Flour – Regular all-purpose flour is perfect for this copycat Hostess cupcake recipe, though you could use an all-purpose gluten-free blend as well.
  
• Sugar – White granulated sugar provides sweetness and structure to these treats. Coconut sugar would be a good substitute — avoid brown sugar as it will make them too tender.
  
• Cocoa Powder – Regular unsweetened or natural cocoa is perfect. Don’t use Dutch process cocoa since this recipe contains baking soda.
  
• Milk – Any kind will do! I like the richness of whole milk, but low-fat or even plant-based milk would work.
  
• Vegetable Oil – Substitute canola or avocado oil if needed.
  
• Marshmallow Creme Filling – On its own, marshmallow creme is quite thick… so we’re whipping it with softened butter and powdered sugar to make a lighter, fluffier filling for our Hostess chocolate cupcakes! I love the marshmallow fluff in the center of the cupcake! 
  
• Chocolate Ganache – Melt semi-sweet chocolate chips with some heavy whipping cream for a smooth and silky Hostess cupcake topping.
  
  For the absolute best flavor and texture, use a high-quality brand or even a really nice bar of chocolate that’s been chopped into pieces.
  
• Vanilla Icing – This makes the signature loop design on top of these treats! 
  
  It’s the usual combo of butter and powdered sugar, plus pure vanilla extract for flavor and a little milk to make it piping consistency.

Tips and Tricks to Make Perfect Hostess Chocolate Cupcakes

• Use hot water for the batter.

It’s really important!! Cocoa powder can be a bit dry. Hot water helps it dissolve better, brings out the flavor, and helps keep the batter nice and moist.

The batter will also have a thinner, more uniform consistency and end up completely lump-free!

Hot water from the tap (as hot as you can get it) should work, but I usually just bring some water to a boil and use that.

Or, use freshly brewed coffee to really bring out the chocolate flavor!

• Bake Hostess cupcakes at 300°F.

Yes, you read that right! While cakes and cupcakes are typically baked at 350°F, I like to use a lower temperature when making this Hostess cupcake recipe for a couple of reasons.

It keeps the tops nice and flat instead of domed — just like the originals — and also keeps the cake super moist and delicious.

• Stir the ganache in one direction.

Ganache can be a little finicky, but stirring it in the same direction is a secret bakery trick that guarantees perfect results!

Prep Ahead

• Line muffin pan with cupcake liners
• Soften butter
• Boil water

Kitchen Tools You Will Need

• Muffin Pan with Cupcake Liners.
• Stand Mixer or large mixing bowl with Hand Mixer for whipping up the marshmallow filling and the wet and dry ingredients. 
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
• Cookie Scoops – These make it super easy to portion the Hostess cupcake batter into the paper liners for even results!
• Microwave-Safe Bowl – Not only does it make melting chocolate easier, but you can use it to quickly steam vegetables too!
• Cupcake Corer – Quickly core cupcakes to add filling with this handy tool. A large round piping tip or even a spoon works if you don’t have one.
• Piping Bag – If you don’t have these, use a Ziploc bag and snip off one of the bottom corners.

Serving Suggestions 

Before you pipe on that loop-de-loop, practice on a plate or flat surface. Squeeze from the top of the piping bag and apply consistent pressure for smooth results.

All you need after that is a tall glass of milk! Hostess cupcakes would also be delicious with a scoop of vanilla ice cream or a creamy affogato.

Storing and Reheating Hostess Cupcake Leftovers

Because of the filling and the ganache, it’s best to store homemade Hostess cupcakes in the refrigerator. Keep them in an airtight container and enjoy within 5 days.

No need to warm them — let the treats sit on the counter until they’ve softened a bit.

You can also freeze Hostess chocolate cupcakes before filling and frosting them! 

Wrap them individually in plastic and store in a freezer bag for 2-3 months, then thaw in the fridge overnight before assembling.

Hostess Cupcake Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Cupcake Recipes

Oreo Cupcakes with Cookies and Cream Frosting

Biscoff Filled Cookie Butter Cupcakes Recipe

Butterfinger Cupcakes (Easy Disney Copycat Recipe)

Boston Cream Pie Cupcakes Recipe

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Copycat Homemade Chocolate Hostess Cupcakes Recipe

Make Hostess Cupcakes from scratch with this easy recipe! Included the marshmallow fluff filling, rich ganache topping, and classic loops.

Course Dessert

Cuisine American

Method Oven

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 18

Calories 272cal

Author Donna Elick

Equipment

• muffin pan
• mixing bowls
• wire rack
• electric mixer

Ingredients

Cupcake Ingredients

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 6 tablespoons cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/2 cup whole milk
• 1/2 cup vegetable oil
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1/2 cup hot water

Marshmallow Cream Filling Ingredients

• 1/4 cup butter softened
• 1/2 cup powdered sugar
• 5 ounces marshmallow creme

Chocolate Ganache Ingredients

• 4 ounces semi-sweet chocolate chips
• 6 tablespoons heavy whipping cream

Vanilla Icing Ingredients

• 2 tablespoons unsalted butter softened
• 1/2 cup powdered sugar
• 1 tablespoons whole milk
• 1/2 teaspoon pure vanilla extract

Instructions

• Preheat oven to 300°F and prepare a cupcake pan with liners.
• To Prepare Cupcakes: Combine and mix the flour, sugar, cocoa powder, baking soda and salt in a large bowl, then set aside.
• In a separate medium bowl whisk together the milk, oil, egg, and vanilla.
• Mix wet ingredients into dry ones till fully combined.
• Add water and mix well till batter is thin.
• Fill cupcake liners more than halfway and bake for 18-23 mins, till a toothpick comes out with a few wet crumbs.
• Cool for 2 mins, then move to a wire rack to fully cool.
• Meanwhile Prepare Marshmallow Filling: In a large bowl or stand mixer beat ¼ cup butter till smooth, add half of the powdered sugar, mix till smooth.
• Add remaining powdered sugar and mix till smooth.
• Blend in marshmallow creme.
• Cut out the cupcake centers using a cupcake corer or small spoon.
• Add the marshmallow cream to a piping bag and add about a tablespoon of filling to the cupcake center then replace top part.
• To Prepare Ganache: Combine chocolate chips and heavy whipping cream to a small bowl, microwave for 30-60 seconds until the chips are soft, then let sit for 1 minute. Mix until it is smooth. If it isn’t smooth you can microwave for another 30 seconds.
• Dip the top of the cupcakes into the ganache once, let the excess drip into the bowl and then dip for a second time to coat the top of the cupcake. Let the cupcake sit to allow the ganache to firm.
• To create the Vanilla Icing: Beat 2 tablespoons butter till smooth, add powdered sugar. Mix until it comes together (it will be lumpy). Add milk and vanilla, mix till smooth.
• Add the frosting to a piping bag with a small hole.
• Pipe icing loops on top of cupcakes, refrigerate before serving. Practice piping loops onto an extra cupcake or onto a flat surface.

Nutrition

Serving: 1 | Calories: 272cal | Carbohydrates: 35g | Protein: 2g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 156mg | Sugar: 25g | Fiber: 1g | Calcium: 23mg | Iron: 1mg

Originally published November 2024, updated and republished August 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Copycat Homemade Chocolate Hostess Cupcakes Recipe appeared first on The Slow Roasted Italian.

What if you could eat moist chocolate cupcakes that give you the same flavor as a mug of hot chocolate?

This is one of my favorite Christmas recipes to make because each bite really does taste like a cup of hot cocoa!

And the middle of the cupcake marshmallow filling is like the perfect secret surprise to these frosted cupcakes! 

You can easily make this to enjoy at home on cold winter days, or whip up a batch or two for all your holiday parties. No matter when and how you share, these frosting cupcakes are sure to be a hit! 

Hot Chocolate Cupcakes

What’s better than a cozy cup of cocoa? A sweet treat with all the same flavors, of course!!

You’ll especially love this hot chocolate cupcake recipe if you’re all about the marshmallow topping. 

Not only is there a melted marshmallow inside each hot chocolate cupcake, but the frosting on top is flavored with marshmallow creme. YUM!

Chocolate and ‘mallows go so well together, I’ve even used the combo for homemade fudge and frosted brownies.

Love chocolate cupcakes? You won’t want to miss our Copycat Hostess Cupcakes with that signature swirl frosting and an even more decadent chocolate with my Death by Chocolate Cupcakes!

And if you’re stuck craving a cup on a hot summer day, try this frozen hot chocolate instead!

Ingredient Notes and Substitutions

• Flour – Regular all-purpose flour is perfect for this hot cocoa cupcake recipe. You can also use your favorite cup-for-cup GF blend.
  
• Cocoa Powder – Dutch-processed cocoa will give you a smoother, deep chocolatey flavor without any bitter aftertaste — just like a cup of cocoa! 
  
  That said, you can substitute natural cocoa if that’s what you have on hand since this recipe includes both baking soda and powder. 
  
• Baking Soda & Baking Powder – You need both to give these hot chocolate cupcakes enough lift and help them rise properly in the oven.
  
• Sugar – Use both granulated and light brown sugar to add a hint of caramel flavor, which complements the cocoa nicely, and ensure these come out extra moist.
  
• Marshmallows – You’ll need regular marshmallows for the center of your hot cocoa cupcakes, plus marshmallow creme to make the frosting. 
  
  I like to use the large marshmallows, but you can use multiple small ones if you have that on hand!
  
• Almond Extract – I find that this helps balance the sweetness, but feel free to use vanilla extract instead. 

Tips and Tricks to Make Perfect Hot Cocoa Cupcakes

• Use a reverse creaming method.

This means instead of creaming the wet ingredients and then adding the dry, you whisk together the dry ingredients before mixing in the wet.

When the oil (fat) coats the flour first, it limits the development of gluten and results in a much more tender cake.

This also helps your hot chocolate cupcakes rise more evenly and prevents them from collapsing when they come out of the oven. A little baking science for you!

• Bloom your cocoa for a more intense flavor.

All this means is dissolving the powder in a little liquid first. Hot water or milk works just fine, but brewed coffee or espresso is even better! 

Slowly stir a few tablespoons of hot liquid into the powder until it looks like smooth, thick melted chocolate. Let cool before adding to the batter with the wet ingredients.

If you’re concerned about using the right amount of liquid, you can warm the milk on the stove and dissolve the cocoa powder in that. 

Just be sure not to bring it to a boil or it will scald.

• Core the cupcakes right out of the oven.

The heat from the cake will help the marshmallow melt in the center! 

But if you don’t want to handle your hot chocolate cupcakes while they’re hot, you can let them cool first. 

Then, core and add the marshmallows before placing them back in the oven for a few minutes.

Prep Ahead

• Line cupcake pan with liners
• Preheat oven to 350°F
• Bring butter to room temperature

Kitchen Tools You Will Need

• Muffin Pan – A standard 12-count pan is perfect. Don’t forget to add cupcake liners!
• Stand Mixer or large mixing bowl with Hand Mixer
• Cookie Scoops make it easy to divide the batter evenly into the liners. A #20 (3 tablespoons) is the best option.
• Piping Bag with Large Open Star Tip
• Cupcake Corer – If you don’t have one, a melon baller works too!

Serving Suggestions

Want to really put these hot chocolate cupcakes over the top? Press a few mini marshmallows and chocolate chips into the frosting before adding the sprinkles.

You could also swap in some crushed candy canes for a peppermint twist! 

A mini candy cane pressed into the side will make each hot chocolate cupcake look like a tiny mug. So cute!!

And if you want more chocolate and less ‘mallow, swap the frosting in this hot cocoa cupcake recipe with fluffy chocolate buttercream instead.

Hot Chocolate Cupcake Recipe FAQ

Storing Hot Chocolate Cupcake Leftovers

Keep these sweet treats in an airtight container so they don’t dry out. They’ll last for 2-3 days at room temperature or in the refrigerator for up to a week.

You can also freeze the cupcake bases for 1-2 months. Thaw at room temperature before coring, filling, and topping with buttercream.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Cake Recipes

Biscoff Filled Cookie Butter Cupcakes Recipe

Butterfinger Cupcakes (Easy Disney Copycat Recipe)

Boston Cream Pie Cupcakes Recipe

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Print

Hot Chocolate Cupcakes Recipe

Hot Chocolate Cupcakes are rich, gooey, and topped with marshmallow buttercream—perfect to warm you up this winter!

Course Dessert

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12

Calories 551cal

Author Donna Elick

Ingredients

• 3/4 cup all-purpose flour
• 1/2 cup dutch processed cocoa powder
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 large eggs
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/3 cup vegetable oil
• 1 tablespoon pure vanilla extract
• 1/2 cup milk
• 16 large marshmallows

Frosting

• 1 cup butter room temperature
• 1 teaspoon almond extract
• 4 cups powdered sugar
• 7 ounce container marshmallow creme
• Chocolate sprinkles optional

Instructions

• Preheat oven to 350°F. Line a 12 count cupcake pan with liners and spray with cooking spray, set aside.
• In large bowl whisk together your flour, cocoa powder, baking powder and baking soda. Add in your eggs, both sugars, oil, vanilla and milk and beat on medium speed for 1-2 minutes until combined.
• Fill each cupcake liner half full with batter and bake for about 20 minutes or until top springs back and toothpick comes out clean.
• Remove from oven and immediately remove the center of each cupcake (using the cupcake corer or a spoon or melon baller) and press the center down slightly.
• Stuff with marshmallows and let sit until cooled. The marshmallows should melt slightly, if you choose to let cupcakes cool before your stuff then return to heated oven for 1-2 minutes.
• Meanwhile to make your frosting in large bowl beat your butter until smooth and fluffy. Add in your extract and continue to beat until blended.Add in your powdered sugar 1 cup at a time, lastly add in your marshmallow cream and beat until incorporated.
• Place frosting in piping bag fitted with a star tip and pipe swirls on top of your cupcakes. Sprinkle with chocolate sprinkles if desired.

Nutrition

Serving: 1 | Calories: 551cal | Carbohydrates: 88g | Protein: 3g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 73mg | Sodium: 221mg | Sugar: 73g | Fiber: 2g | Calcium: 51mg | Iron: 1mg

Originally published December 2017, updated and republished July 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Hot Chocolate Cupcakes Recipe appeared first on The Slow Roasted Italian.

It’s no secret that I love baking with Oreos, so I’m always looking for new ways to incorporate these scrumptious sandwich cookies into my sweet treats.

This is one of my favorite cupcake recipes because, in my opinion, Oreos are America’s favorite cookie, making the end result totally irresistible. 

These cookies and cream cupcakes are festive enough for birthday celebrations but can also be enjoyed as a weeknight dessert!

Oreo lovers will obsess over this Oreo cupcake recipe – because it’s all about the Oreo crumbs! 

These moist chocolate cupcakes are not only topped with Oreo cookie crumbs and Oreo pieces, but their fluffy texture makes the entire cupcake one that you can’t stop eating! 

Top with creamy frosting, and there’s no way that you’ll be able to resist these homemade cupcakes. You can make these as chocolate or fluffy vanilla cupcakes, your choice! 

All I know is that this is a great recipe with the best flavor and beat out any classic cupcakes that I’ve ever had. 

Don’t forget to invest in cupcake liners so that the bottom of the cupcake and the sides don’t stick in the cupcake pan. 

You don’t want to risk losing any of the fluffy cupcakes if you could have easily prepared the muffin tin first! 

Get ready – the recipe card below shows you how simple it is to make a moist cupcake recipe like this. Pile high with crushed Oreos – and enjoy every bite! 

Oreo Cupcakes

These Oreo cookie cupcakes are as delicious as they are stunning — you’ll be tempted to sneak one before guests arrive.

What makes them so extreme? Every bite of cake and Oreo buttercream frosting is loaded with incredible chocolate and vanilla flavor. 

There’s even a whole sandwich cookie pressed into the top! 

Try more dessert mashups with my strawberry brownie, copycat Disney Butterfinger cupcake, or cookie butter cupcakes recipes. 

And for an adults-only dessert, enjoy all of the flavors of a margarita in mini cake form!

Tips for Making Cookies and Cream Cupcakes

• Don’t overmix the batter! 

Whisk just until the ingredients are combined and there are no more streaks of flour.

Otherwise, you will end up with Oreo cookie cupcakes that are dense and a bit dry.

• Use separate bowls. 

I know — it’s tempting to toss everything together in one bowl and hope for perfect Oreo cupcakes. 

Instead, you must mix the dry ingredients in one bowl, then the wet ingredients in another. This is known as the muffin method of mixing batter. 

Slowly add the wet ingredients to the dry, and the texture will be perfect!

• Creating evenly sized cupcakes. 

That scoop you’ll be using for the frosting? You can also use it to transfer the batter to the paper liners! 

A 3-tablespoon size scoop works perfectly for these cookies and cream cupcakes.

Kitchen Tools and Supplies You’ll Need

• Muffin pans and paper liners.
• Large mixing bowls and a whisk for making the cupcake batter. (I prefer a large bowl to mix the batter)
• A stand mixer (or separate mixing bowl and an electric hand mixer) to make the frosting for your Oreo cupcakes.
• Wire rack – Great for cooling all kinds of baked goods.
• Use an offset spatula and piping bag for the perfect finishing touches. (You can use a piping tip as well for the Oreo frosting, but it’s not a requirement)

Oreo Cupcakes Recipe FAQ

Enjoy!
With love, from our simple kitchen to yours. 

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Other Oreo Dessert Recipes

Print

Oreo Cupcakes with Cookies and Cream Frosting

Oreo Cupcakes are rich and chocolatey with creamy vanilla frosting and crushed Oreo cookies. A must-make cookies and cream cupcakes recipe!

Course Dessert

Cuisine American

Method Oven

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 18 cupcakes

Calories 507cal

Author Donna Elick

Equipment

• 2 muffin pans – one 12-well pan and one 6-well pan
• paper liners
• stand mixer OR
• mixing bowls
• electric hand mixer
• whisk
• cookie scoop
• wire cooling rack
• offset spatula
• piping bag with coupler and a Wilton 1D tip

Ingredients

For Oreo Cupcakes

• 1 cup all purpose flour
• 1/4 cup unsweetened cocoa powder
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/2 cup white cane sugar
• 1/2 cup light brown sugar
• 1/3 cup canola oil or vegetable oil
• 1/2 cup buttermilk
• 1 large egg
• 1 teaspoon pure vanilla extract

For Cookies and Cream Frosting

• 2 cups unsalted butter softened
• 4 1/2 cups powdered sugar
• 5 tablespoons heavy whipping cream
• 1 teaspoon vanilla extract
• 3/4 cup Oreo cookie crumbs (about 12 cookies, finely crushed)
• 18 Oreo cookies for garnish

Instructions

• Preheat the oven to 350°F. Line cupcake pans with 18 paper or silicone liners. Spray each liner with non-stick cooking spray and set aside.
• To a large mixing bowl, add and whisk to combine: flour, cocoa powder, baking powder, baking soda, and salt. Add in sugar and brown sugar, and whisk again to combine.
• To a smaller mixing bowl, add and whisk to combine: oil, buttermilk, egg and vanilla extract. Pour the wet ingredients into the bowl of dry ingredients.

  Using a mixing spoon or spatula, stir well to combine wet and dry ingredients together, but don’t overmix or the cupcakes will be tough and dry.
• Using a cookie scoop or large spoon, add batter to 18 cupcake liners, filling 3/4 of the way full.
• Place pans in the preheated oven and bake cupcakes for 18-21 minutes, or until a toothpick inserted into the center of a cupcake comes out dry or with a few moist crumbs.
• Remove from the oven and transfer the cupcakes to a wire rack to cool completely. Meanwhile, prepare the frosting.

Frosting

• Using a stand mixer fitted with the paddle attachment, beat the butter, powdered sugar, vanilla extract and heavy whipping cream together until well combined. The consistency should be smooth and stiff with peaks but spreadable.
• Using an ice cream scoop, add some vanilla frosting to top of each cupcake. Use a mini offset spatula to smooth out the frosting into a thick mound.
• To the frosting that you have left, beat in the crushed cookies. Scoop frosting into a piping bag fitted with a large piping tip. I use Wilton tip 2D.
• Pipe a dollop of Oreo frosting on top of the vanilla frosting. Top each cupcake with a whole Oreo cookie and enjoy!

Notes

• A food processor does a great job of crushing cookies into crumbs. If you don’t have one, seal the cookies inside a zip top food storage bag and roll a rolling pin across the bag to finely crush the cookies.

Nutrition

Serving: 1cupcake | Calories: 507cal | Carbohydrates: 59g | Protein: 3g | Fat: 30g | Saturated Fat: 16g | Cholesterol: 69mg | Sodium: 191mg | Sugar: 47g | Fiber: 1g | Calcium: 39mg | Iron: 2mg

Originally published May 2022, updated and republished July 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us – it allows us to keep creating new recipes.

The post Oreo Cupcakes with Cookies and Cream Frosting appeared first on The Slow Roasted Italian.

I love using fresh raspberries in this simple cupcake recipe! It’s the perfect way to get that delicious raspberry flavor in every single bite.

New recipes like this are perfect for baby showers, valentine’s day, or the perfect solution for when you are craving cupcake recipes that just won’t let you down. 

Adding that fresh raspberry flavor gives this delicious treat literally the best flavor – and makes me crave these simple cupcakes all the time!

If you’re a cupcake fan, great recipes like this are a must for you to make! 

Follow the simple steps on the recipe card below to get started! 

Raspberry Cupcakes

There are two reasons why these cakes come out so decadent and certifiably delicious: the yogurt in the batter, and sweetened, reduced raspberries swirled all throughout! 

The buttercream frosting is just a little bit of showing off… It’s tangy, it’s rich, and it ties the whole dessert together!

I have a theory that raspberries go with basically everything. Hot chocolate, lemonade, oranges… I haven’t met a recipe with raspberries that I haven’t loved!

Are you finding yourself in a real summer baking kick? Me too! Try my lime-tastic margarita and strawberry brownie cupcakes next.

Ingredient Notes & Substitutions 

• Raspberries – Ripe raspberries are just a little soft, pleasantly plump, and a rich, deep color. 
  
  Did you know that raspberries don’t continue to ripen after they’re picked? It’s a really fun family activity to go and pick them at a nearby farm! 
  
• Peach Nectar – The purpose of the nectar is to add brightness, sweetness, and acidity. You’re free to use other fruity nectars if you want to.
  
• Raspberry Yogurt – This adds moisture and more berry flavor to the raspberry cupcakes batter. You’re free to try other fruit-flavored yogurts: peach, blueberry, strawberry, etc. 
  
• Raspberry Extract – I use a bit of extract to add berry flavoring to the buttercream! Otherwise, you can leave it out for a purely vanilla frosting. 
  
• Half & Half – Both regular milk and heavy cream can be used as substitutes in the buttercream. 
  
  Milk will make the frosting thinner and lighter, while heavy cream will make it thick and rich. 

Don’t forget that you can easily add lemon zest or a tad bit of lemon juice to this recipe! Mix it into the wet ingredients or dry ingredients to add a burst of lemon flavoring to the cupcake batter.

Adding fresh lemon juice really adds a pop of flavor to this easy recipe. 

Lemon cupcakes with a hint of raspberry or even lemon raspberry frosting sound crazy good for the summer months! 

I’d pile that high on the top of the cupcakes! (or even eat unfrosted cupcakes with those two flavors!) 

How to Master My Recipe for Raspberry Sauce

• You can use fresh raspberries or frozen berries.

But here’s the thing — you should thaw any frozen fruit before you try to make a sauce with it! 

Otherwise, it will release a whole ton of water as it melts in the pan. That’ll make the process take longer and can mess with the other ingredient measurements.

• Wait for the sauce to really thicken and chill before using.

The reduction needs to simmer for at least 10 minutes to really thicken into a luscious sauce. Wait until the mixture is reduced by half to strain it.

Afterward, the sauce needs about 45 minutes in the fridge to cool, so make sure you’re giving yourself enough time if you’re making these raspberry cupcakes on a deadline!

That being said, you can easily make the sauce the day before — it keeps really well in the fridge.

• Try it with other fruit!

My recipe for raspberry sauce is very versatile! Most any fruit can be cooked down and sugared-up to make a ridiculously delicious reduction like this one. 

So while I really recommend you go with raspberries for my raspberry cupcakes, you can use this technique again and again with seasonal produce.

You can also add some lemon flavor to turn these into lemon raspberry cupcakes in a fun treat. Lemon and raspberry creates the perfect balance 

Storing Leftover Raspberry Cupcakes

Because of the buttercream frosting, raspberry cupcakes need to be refrigerated. They’re best eaten within 4 days. 

You can extend their lifespan by not frosting the cakes you don’t plan on eating within that timespan – the frosting lasts up to a week in the fridge.

The baked cupcakes can also be frozen for up to 3 months unfrosted. Thaw, frost, and enjoy later on!

Kitchen Tools You Will Need

• Cupcake Liners are always helpful when you’re making cupcakes at home! 
• Electric mixer – Use a handheld or stand mixer to make the batter and buttercream.
• Muffin Pan – Silicone is a great non-stick option, but a standard metal pan helps muffins and cupcakes to brown evenly all the way around.
• Plastic Wrap is my secret weapon for piping multicolored icing!

Raspberry Cupcakes Recipe FAQ

Enjoy!
With love, from our simple kitchen to yours. 

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Other Raspberry Recipes

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Raspberry Cupcakes Recipe with Buttercream Frosting

My Raspberry Cupcakes are so fun and colorful — but the flavor is all berry! Try my go-to recipe for raspberry sauce with these goodies!

Course Dessert

Cuisine American

Method Oven

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

chill time 30 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 12

Calories 605cal

Author Donna Elick

Equipment

• saucepan
• large bowl
• electric mixer
• cupcake liners
• muffin tin

Ingredients

Raspberry Sauce

• 1/2 cup granulated sugar
• 2 cups fresh or frozen raspberries plus 12 extra berries to decorate
• 5 tablespoons peach nectar

Cupcakes

• 3/4 cup unsalted butter softened
• 1 1/2 cups granulated sugar
• 3 large eggs room temperature
• 1 cup raspberry yogurt
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

Buttercream Frosting

• 1 cup unsalted butter softened
• 3 1/2 cups powdered sugar
• 1 tablespoon half & half
• 1 teaspoon vanilla extract
• 1 teaspoon raspberry extract optional, for flavor
• 5 or 6 tablespoons of the reserved Raspberry Sauce
• Freeze-dried Raspberries to decorate optional

Instructions

• Preheat the oven to 350°F, and line cupcake pan with cupcake liners.
• Prepare the raspberry sauce: combine sugar, raspberries and peach nectar in a small saucepan, over medium low heat. Bring to a simmer, and cook for 10 minutes, stirring often and crushing berries with a large fork. When the mixture has thickened, (reduced by half) proceed to step 3.
• Strain the thickened raspberry mixture through a wire sieve into a small bowl, pressing the pulp with the back of a spoon. Discard solids and chill the sauce.
• Prepare the cupcakes: Cream together the butter and sugar until light in color and fluffy, in a large bowl with an electric mixer.
• Add the eggs, one at a time, mixing each addition and scraping the bowl to ensure everything gets mixed in.
• Add the yogurt and vanilla, and blend in. Then add the flour, baking soda, baking powder and salt. Mix at medium speed for 2 minutes, until well combined.
• Divide the batter evenly into the cupcake liners, fill each cup 2/3 full.
• Add the chilled raspberry sauce to the cupcakes by making a small well in the center of each cupcake, and adding a small amount of the sauce. Then swirl each one with a toothpick or butter knife. Reserve 5 or 6 tablespoons of the raspberry sauce for the frosting.
• Bake for 19-24 minutes, until golden or until a toothpick comes out clean (check them at 15 minutes). Transfer to a wire cooling rack to cool. Trim edges if necessary.
• Meanwhile prepare the buttercream frosting: In a large mixing bowl beat the butter until smooth and pale (about 2 minutes).
• Add the powdered sugar a cup at a time, mixing for a minute each time, and scraping the bowl. Add the half & half, vanilla and raspberry extract, and mix for another minute.
• Remove half of the frosting and put it into a separate small bowl. Add the 5 or 6 tablespoons of reserved raspberry sauce to the remaining frosting in the mixer. Mix for two minutes, scraping the bowl.
• Place a square sheet of plastic wrap on the counter, and spoon two rows of the white and pink frosting, side by side. Roll the frosting together in the plastic wrap, snip off the end of the plastic wrap to expose one end of the frosting, and place that end down into a frosting bag. Use your favorite piping tip.
• Pipe the frosting on top of the cupcakes, in a round motion, forming swirling layers of frosting on the cupcakes. The frosting should come out of the piping tip half white and half pink. Top each with a fresh raspberry, and a sprinkling of freeze-dried raspberries if desired.

Notes

Half and half is an American dairy product. It contains half cream and half milk. You can also substitute all heavy cream or all milk for this recipe. The heavy cream will make it a little thicker and richer, the milk will make it thinner and lighter.

Nutrition

Serving: 1 | Calories: 605cal | Carbohydrates: 85g | Protein: 4g | Fat: 29g | Saturated Fat: 18g | Cholesterol: 115mg | Sodium: 192mg | Sugar: 70g | Fiber: 2g | Calcium: 58mg | Iron: 1mg

Originally published July 2023, updated and republished June 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Raspberry Cupcakes Recipe with Buttercream Frosting appeared first on The Slow Roasted Italian.

These cupcakes were a huge hit! Anyone who loves chocolate turtles will gladly agree that these cupcakes are their new favorite.

Not only does this recipe make a delicious dessert, but each bite really does taste just like the Turtle candy! 

Forget about spending big bucks for professional bakers to whip up a batch and make them yourself.

I promise that these chocolate caramel turtle cupcakes are easy to make! For the full list of ingredients and the step-by-step directions, scroll to the printable recipe card below. 

Turtle Cupcakes

Turtle candies are a family favorite treat. Pecans slathered in ooey gooey caramel and covered in rich delicious chocolate… Who can resist?

I created these insanely delicious caramel pecan cupcakes in the same fashion! 

A moist delicious chocolate cupcake will melt in your mouth as the rich caramel sauce frosting dances across your palette. 

The nuts, chocolate, and caramel on top combine to create the perfect turtle cupcake. 

You won’t be able to get enough of this flavor combination, and you won’t have to! 

Try my Double Chocolate Caramel Pecan Trifle for a more elegant occasion, or top apple slices with the same tasty trio!

Or try more of our loaded cupcakes like our copycat for Hostess Cupcakes!

Ingredient Notes and Substitutions

• Unsweetened Cocoa Powder – Choose your favorite, though gourmet brands tend to provide the best flavor.
  
• Baking Powder & Baking Soda – You’ll need both to get enough lift in these chocolate caramel cupcakes!
  
• Eggs & Milk – Bring both to room temperature before starting this recipe to guarantee a silky smooth turtle cupcake batter.
  
• Instant Coffee Granules – Don’t worry, you won’t taste the coffee — it simply deepens and enhances the chocolate flavor!
  
• Caramel Frosting – Make this from scratch with butter, powdered sugar, milk, and salt. The secret ingredient is brown sugar, which gives it that caramel flavor!
  
• Pecans – These wouldn’t be true turtle cupcakes without the nuts, so you’ll need whole pecans to press on top. Leave them plain, or toast them in the air fryer or oven!
  
  Prefer just chocolate? While you could leave out the pecans and caramel frosting from this recipe, you’ll love my Death by Chocolate Cupcakes!

Tips and Tricks to Make Perfect Chocolate Caramel Cupcakes

• Dissolve instant coffee granules first.

You’ll need boiling water to do the job — I usually add water and granules to a measuring cup and microwave until boiling, then give it a good stir.

If you happen to have freshly brewed coffee on hand, that’ll do the job too! Either way, it needs to be piping hot when added to the batter.

• Keep a close eye on baking times.

Overbaked cupcakes will be dry and crumbly. Avoid overbaking and know that the center will continue to bake a little as they cool in the pan.

Remove cupcakes from the oven as soon as a toothpick inserted into the center comes out clean. 

A few moist crumbs are fine, but wet batter means they need more time.

You can also test them by sight and touch. The tops will appear mostly matte with a little shine (but not wet) and should be springy when lightly tapped.

• Make the frosting from scratch — no mixer needed!

All it takes is a saucepan and a sturdy spoon or spatula to prepare a batch of homemade caramel frosting.

Start with the ingredient amounts listed, then add a little more powdered sugar if it isn’t quite thick enough for piping. 

And speaking of piping… You’ll need an open star piping tip to make the swirls shown in the photos. 

But if you aren’t stocked with decorating tools, you can improvise by snipping an upside-down V into the bottom corner of a Ziploc baggie.

Prep Ahead

• Bring eggs and milk to room temp
• Dissolve instant coffee in boiling water
• Add liners to muffin pan
• Preheat oven to 350°F

Kitchen Tools You Will Need

• Muffin Pan lined with Cupcake Liners or paper liners 
• Whisk – These have held up for over 10 years and are still as good as the day I bought them.
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all. A large mixing bowl is a must for the flour mixture. 
• Large Saucepan – Make sure there’s enough room to stir in the powdered sugar!
• Cooling Racks – Cool a large batch of treats without taking up a lot of counter space.
• Pastry bag – If you want to use a pastry bag and star tip for the frosting, that’s optional! 

Serving Suggestions

Aside from a whole pecan, I like to top turtle cupcakes with even more caramel and chocolate!

You have a couple of options — either melt caramel candies and chocolate pieces for drizzling, or simply use chocolate ganache and caramel sauce. 

If you have a big bag of pecans to use up, make yourself a whole nutty sweet spread! 

Pair these chocolate and caramel cupcakes with toffee bars, Sandies cookies, and my famous pecan pie bombs for a decadent dessert table.

Storing Leftover Chocolate and Caramel Cupcakes

Keep turtle cupcakes in an airtight container for 2 days at room temperature, or up to 5 days in the refrigerator. 

The pecans will soften the longer they sit in the frosting, so wait to add those to your chocolate and caramel cupcakes if you know there will be leftovers.

You can freeze the chocolate cupcakes by themselves for 1-2 months, but wait to add the frosting until serving. Wrap each cupcake in plastic wrap, store in a freezer-safe storage bag, and thaw in the refrigerator overnight.

Turtle Cupcake FAQ

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
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Other Easy Cupcake Recipes

Oreo Cupcakes with Cookies and Cream Frosting

Raspberry Cupcakes Recipe with Buttercream Frosting

Boozy Margarita Cupcakes with Tequila Lime Frosting

Butterfinger Cupcakes (Easy Disney Copycat Recipe)

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Chocolate and Caramel Turtle Cupcakes Recipe

Chocolate Caramel Turtle cupcakes are topped with the creamiest frosting, plus a crunchy pecan and even more caramel and chocolate!

Course Dessert

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 24

Calories 295cal

Author Donna Elick

Equipment

• muffin pan
• cupcake liners
• mixing bowl
• whisk

Ingredients

• 2 cups sugar
• 2 cups all-purpose flour
• 1 cup unsweetened cocoa
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon kosher salt
• 2 eggs
• 1 cup milk
• 1/2 cup canola oil
• 1 tablespoon vanilla extract
• 1 cup boiling water
• 1 tablespoon instant coffee granules

Caramel Frosting

• 1/2 cup unsalted butter
• 1 cup packed brown sugar
• 1/4 teaspoon salt
• 4 ounces milk
• 3 cups powdered sugar

Toppings

• Pecans chopped
• Chocolate melted
• Caramel melted

Instructions

• Preheat oven to 350°F. Prepare muffin pans with liners. Set aside.
• Place 1 cup of water with coffee granules in microwave and bring to boiling. (1 minute at a time).
• In a large bowl whisk together; sugar, flour, cocoa, baking powder, baking soda and salt, until well combined. Add eggs, milk, oil and vanilla; whisk again until well mixed. Stir in boiling coffee (batter will be thin). Whisk well until you have a smooth batter. Pour batter into muffin pans, filling 2/3 full.
• Bake 22-25 minutes or until wooden toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with caramel frosting. Drizzle melted caramel and chocolate over top. Garnish with a pecan.

Caramel Frosting

• Melt butter, stir in brown sugar and salt. Boil for 2 minutes, stirring constantly. Remove from heat, add milk and return to heat. Bring to rolling boil, cool to lukewarm and stir in powdered sugar. Add a bit more if necessary for piping.

Nutrition

Serving: 1 | Calories: 295cal | Carbohydrates: 52g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 26mg | Sodium: 232mg | Sugar: 41g | Fiber: 2g | Calcium: 51mg | Iron: 1mg

Originally published November 2012, updated and republished March 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Chocolate and Caramel Turtle Cupcakes Recipe appeared first on The Slow Roasted Italian.

Death by Chocolate Cupcakes

I’m a certified chocoholic, so I’m always looking for another way to indulge my addiction!! 

Whether it’s a simple batch of fudge or an extravagant chocolate brownie lasagna, I will find a way to satisfy my sweet tooth.

I’ve already got a Death by Chocolate bundt cake recipe that is simply fab, but I wanted to translate that into individual treats.

And my brand-new Black Bottom Cupcakes pair rich chocolate with a creamy cheesecake filling for the ultimate irresistible cupcake!

And what’s better than chocolate cupcakes? The kind with chocolate in, on, and throughout each bite, of course!

Each cupcake is triple chocolate perfection with a tender cake base, smooth ganache in the center, and fluffy buttercream on top. Try to eat just one! Also, try these Copycat Hostess Cupcakes!

Ingredient Notes and Substitutions

• Butter – I’m using a salted stick for the batter and unsalted for the frosting.
  
  If you want to use unsalted butter for the batter as well, simply add ½ teaspoon of salt with the sugar.
  
• Sugar – Granulated is perfect for this recipe, but brown sugar works too. It’ll add a hint of caramelly goodness to the flavor of these death by chocolate cupcakes.
  
  You’ll also need powdered sugar to make the cupcake triple chocolate frosting.
  
• Cocoa Powder – Feel free to use your favorite or whatever you have on hand — Dutch process, dark, or natural.
  
  Each will have a slightly different effect on the overall taste, but all of them will be plenty chocolatey!
  
• Baking Soda & Baking Powder – And to accommodate whatever kind of cocoa powder you have, be sure to use both of these leaveners in your batter.
  
• Milk – I like to use whole milk because the fat adds richness and moisture, but any milk would work!
  
• Sour Cream – Now, this really adds richness and moisture!! Plain Greek yogurt (not vanilla!) is the best substitute because it’s just as thick and creamy.
  
• Chocolate Chips – Semi-sweet chips are my top pick because they complement the triple chocolate cupcakes without being too sweet.
  
  If you need a substitute, opt for dark chocolate over milk chocolate. Or, try white chocolate for a black and white twist!
  
• Heavy Cream – Melt some with the chocolate chips to make the ganache, then add a splash to the frosting to make it extra silky.

Tips and Tricks to Make Perfect Triple Chocolate Cupcakes

• Add instant coffee granules!

Trust me, it makes a huge difference in the flavor of these death by chocolate cupcakes! Coffee enhances and deepens the flavor of the chocolate, making it extra bold and rich.

Your cupcakes won’t taste like coffee, I promise. And if you don’t want to add the granules, they’ll still be delicious.

• Use room temperature ingredients.

The butter needs to be softened for both the batter and the frosting to cream with the sugar properly.

But it also helps to have the eggs and sour cream at room temp so they incorporate quicker and more smoothly.

You have a little wiggle room with the heavy cream, but you might as well warm that on the counter too while you’re at it.

• Cool the cupcakes well before frosting.

If they’re still quite warm, the frosting will slide right off the tops! It’s up to you whether to cool them in the muffin tin or remove them, so long as you let them cool for at least 30 minutes.

Typically, I’ll let them sit in the pan for about 5 minutes so they’re easier to handle, then transfer them to a wire rack. It helps them cool faster and ensures they don’t keep baking in the hot pan.

Prep Ahead

• Bring cold ingredients to room temp
• Line muffin tin with cupcake liners
• Preheat oven to 350°F

Kitchen Tools You Will Need

• Muffin Pan and Cupcake Liners
• Stand Mixer or large mixing bowl with Hand Mixer
• Microwave-Safe Bowl – Not only does it make melting chocolate easier, but you can use it to quickly steam vegetables too!
• Use a Silicone Spatula to scrape down the sides of your bowl throughout the mixing process. It guarantees all the ingredients are fully combined!
• A Cupcake Corer makes it super easy to remove the center of each cupcake, but you can use an open piping tip or just press the handle of a Wooden Spoon into the middle to make a hole.
• Piping Bag with Large Open Star Tip (Wilton 1M)

Serving Suggestions 

With a chocolate cupcake and a ganache filling, all that’s left to add is a swirl of chocolate buttercream on top… and you’ve got triple chocolate cupcakes!

You’ll find instructions to make a simple buttercream in the recipe card, but feel free to swap in another chocolate frosting recipe instead. Or, an entirely different flavor!

That includes store-bought frosting too. I recommend whipping canned frosting for a bit and maybe adding a bit of powdered sugar to make it the right consistency for piping.

And to make these triple chocolate cupcakes even more decadent, top them with chocolate shavings, chocolate sprinkles, or mini candy bars. Yum!!

Storing and Reheating Leftover Cupcakes

These death by chocolate cupcakes will keep for 5 days at room temperature. Be sure to store them in an airtight container so they don’t dry out.

For longer storage, pop them in the fridge where they’ll stay good for up to a week from baking. Enjoy them cold or let them sit on the counter for about 45 minutes before serving.

Cupcake Triple Chocolate Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Easy Cupcake Recipes

Hot Chocolate Cupcakes Recipe

Oreo Cupcakes with Cookies and Cream Frosting

Biscoff Filled Cookie Butter Cupcakes Recipe

Butterfinger Cupcakes (Easy Disney Copycat Recipe)

Print

Death By Chocolate Cupcakes

Death by Chocolate Cupcakes are filled with a silky ganache and topped with a rich and creamy buttercream. Easy to make and extra delicious!

Course Dessert

Cuisine American

Method Oven

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

cooling time 30 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6

Calories 1342cal

Author Donna Elick

Equipment

• muffin pan
• cupcake liners
• large bowl
• electric hand mixer
• wooden spoon

Ingredients

for the cupcakes:

• 1/2 cup salted butter room temperature
• 1 cup granulated sugar
• 2 large eggs
• 3/4 cup whole milk
• 1 tablespoon vanilla extract
• 1/4 cup sour cream
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 cup cocoa powder
• 1 1/2 cups all-purpose flour
• 1 tablespoon instant coffee granules optional

for the ganache:

• 1 cup semi-sweet chocolate chips
• 1 cup heavy cream

for the frosting:

• 1 cup unsalted butter room temperature
• 2 tablespoons heavy cream
• 3 1/2 cups powdered sugar
• 1/4 cup cocoa powder

Instructions

• Preheat the oven to 350°F and fill a standard size cupcake tin with liners.
• In a large bowl, use an electric hand mixer on medium speed to combine the butter and sugar together for about 3 minutes, or until smooth and creamy.
• Keeping the hand mixer on a medium speed, add the eggs and whisk for 2 more minutes, ensuring the eggs are thoroughly beaten and incorporated with the creamed butter.
• Add the milk, sour cream, and vanilla (and coffee granules if you are using them). Mix until the new ingredients are fully combined with the rest of the cupcake batter.
• Reduce the speed of your hand mixer and gently whisk in the baking powder, baking soda, flour, and cocoa powder. Make sure no clumps of cocoa powder or flour remain unincorporated in the cupcake batter.
• Fill up your cupcake liners with the batter and bake for 20 minutes.
• Once the cupcakes finish baking, make the ganache by adding the chocolate chips and a cup of heavy cream to a microwave safe dish. Start by heating the ingredients for 45 seconds and then give it a stir. Continue with 30 second intervals until the chocolate is completely melted and the ganache is smooth.
• Use the handle of a wooden spoon to poke a hole in the center of each cupcake. Fill each hole with a spoonful of chocolate ganache and then allow the cupcakes to cool on the counter for 30 minutes.
• Meanwhile: While the cupcakes are cooling, assemble your frosting by whisking the butter, powdered sugar, heavy cream, and cocoa powder together with the hand mixer until smooth and creamy.
• Use a piping bag with a star shaped piping tip to top each cupcake with some of the chocolate frosting.
• Serve and enjoy!

Notes

You can let your cupcakes cool in the cupcake tin or remove them, it doesn’t really matter. You just want to make sure that the surface of the cupcakes is not so hot that it causes the frosting to slide off.

I like to keep things simple with an easy buttercream frosting, but you are more than welcome to switch it out for your favorite frosting recipe. You can also use store bought frosting if you are in a pinch with ingredients or short on time.

I like to scrape down the sides of my mixing bowl with a silicone spatula throughout the mixing process to make sure the ingredients are fully combined.

You can store your cupcakes on the counter for up to 5 days in an airtight container. You can store them in the fridge for 6 days. If you store them in the fridge then they can either be served cold or you can let them sit on the counter for 45 minutes and then serve them.

Feel free to use any kind of cocoa powder in this recipe. It will have a slight effect on the overall taste of the cupcakes, but they all work great. (Dutch process, dark, and regular cocoa powder are what we have used.)

If you don’t have any sour cream then you can use plain Greek yogurt. Make sure it is plain and not vanilla.
If you are using unsalted butter then you will want to add ½ teaspoon of salt to the cupcakes.

Nutrition

Serving: 1 | Calories: 1342cal | Carbohydrates: 153g | Protein: 12g | Fat: 80g | Saturated Fat: 49g | Cholesterol: 246mg | Sodium: 311mg | Sugar: 116g | Fiber: 7g | Calcium: 159mg | Iron: 5mg

Originally published December 2024

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Death by Chocolate Cupcakes appeared first on The Slow Roasted Italian.

Keto Chocolate Cupcakes

If you’re looking for a chocolate cupcake recipe that isn’t overly sweet but is rich and chocolaty instead… you’ve come to the right place.

These almond flour cupcakes with chocolate frosting are all that and more, plus are low carb friendly. Woowoo!!

I definitely know a thing or two about chocolate cupcakes. Have you seen my Brownie Cupcake with Strawberry Frosting, Extreme Oreo Cupcakes, Hot Chocolate Cupcakes, or Death by Chocolate Cupcakes yet?!

This time, I wanted to create something for all of my keto eaters. It’s just as decadent and chocolate-filled as other recipes, without an enormous carb count.

While the crumb here is fine, it’s a bit more gritty than traditional recipes due to the almond flour. Honestly, it doesn’t bother me one bit.

And I know when you guys try these, you’ll agree!

Ingredient Notes and Substitutions

• Almond Flour – The key to making this recipe low carb and keto friendly! Make sure to choose finely ground almond flour for the best texture. 
  
• Cocoa Powder – And here’s where the chocolate flavor comes from. I usually reach for unsweetened cocoa powder to keep things sugar-free too.
  
  I also just prefer the stronger, more intensely chocolate flavor!
  
• Baking Powder – To give your keto chocolate cupcakes the rise they need. You don’t need baking soda here — powder on its own will give them a lift.
  
• Eggs – You’ll need 3 large ones, yolk and all. Eggs help bind everything together and give your cupcakes structure. 
  
• Heavy Cream – Famously low carb, heavy cream is a mainstay in pretty much all of my keto desserts. It adds moisture and richness.
  
  If you want to make these dairy-free as well, you can use almond milk instead.
  
• Erythritol – I’m using this sugar substitute instead of the real stuff. Some other options include monk fruit or stevia.
  
  You could also simply use granulated sugar if the sugar content isn’t an issue for you.
  
• Vanilla Extract – Balances out the sweetness of the other ingredients, and complements the chocolate perfectly.
  
• Homemade Chocolate Frosting – I decided to go all out and make homemade chocolate frosting for my low carb chocolate cupcake recipe.
  
  I used heavy cream, Lily’s dark chocolate chips, erythritol, vanilla extract, and salt. 

You can make yours yourself or use one of your favorites. I also have a chocolate buttercream frosting that would be perfect here too!

Tips and Tricks to Make Perfect Almond Flour Chocolate Cupcakes

• Prep your ingredients.

There are a few things you can do to set yourself up for success from the get-go!

First, make sure your eggs and heavy cream are at room temperature. This will help create a smoother batter with fewer lumps.

Set a timer to pull them out of the fridge about 30 minutes before you get started, and they should come to room temp pretty quickly.

Next, sift your dry ingredients. Sifting the almond flour, cocoa powder, baking powder, and salt will remove any clumps and help distribute everything evenly.

Your keto chocolate cupcakes will be a lot lighter and fluffier this way!

• Use a kitchen scale if you have one.

Baking truly is a science, and even more so when it comes to keto recipes. It’s kind of like a balancing act!

You need to be very precise or your keto cupcakes may not come out the way you want them to. This is especially true for the almond flour — it pays to work with a scale if you have one on hand.

And if you don’t have one, this food scale is my personal favorite.

• Chill the ganache for the frosting.

Rushing will certainly be tempting here! I know you’ll want to decorate these almond flour cupcakes with chocolate frosting as soon as you can, but you need to be patient.

Once you’ve made the chocolate ganache frosting, let it chill in the refrigerator for at least an hour before beating it. The extra time in the fridge will help it set and keep it from going runny.

It’s worth the wait!

Prep Ahead

• Preheat your oven to 350°F
• Line a cupcake pan with liners
• Bring eggs and heavy cream to room temp
• Sift the dry ingredients

Kitchen Tools You Will Need

• Muffin/Cupcake Pan – Silicone is a great non-stick option, but a standard metal pan helps cupcakes to brown evenly all the way around. 
• Cupcake Liners to make removing your keto chocolate cupcakes easier.
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
• Stand Mixer or large mixing bowl with Hand Mixer.
• Cookie Scoops – Great for meatballs, cookies, ice cream, and portioning out leftovers. I’ve had this set for years and use them all the time.
• Cooling Racks – Cool a large batch of treats without taking up a lot of counter space.

Serving Suggestions 

Once your almond flour chocolate cupcakes are decorated, serve immediately! You can leave them as is, or get creative and add even more toppings.

Sprinkles or a drizzle of homemade caramel sauce, anyone? I have even more ideas down below in the FAQ section.

You can make these for a party or potluck and feel good about what you serve your guests! And if you want to add these as a healthier option to a larger cupcake spread…

I’ve got plenty of other recipes to choose from. 

Some favorite cupcake flavors include raspberry swirl, boozy Margarita-inspired (maybe skip these if there are kids around!), chocolate and caramel turtle, Boston cream pie, and Biscoff cookie butter.

Storing Leftovers

Almond flour cupcakes with chocolate frosting are good for up to 4 days in an airtight container at room temperature. 

That said, they really are best enjoyed fresh — the ganache will harden a bit and the cake will begin to dry out as more time goes on.

Low Carb Chocolate Cupcake Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Cupcake Recipes

Oreo Cupcakes with Cookies and Cream Frosting

Biscoff Filled Cookie Butter Cupcakes Recipe

Raspberry Cupcakes Recipe with Buttercream Frosting

Butterfinger Cupcakes (Easy Disney Copycat Recipe)

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Keto Chocolate Cupcakes

Learn how to make Keto Chocolate Cupcakes with my easy low carb recipe! Gluten and sugar-free too, they’re packed with chocolate flavor!

Course Dessert

Cuisine American

Method Oven

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 11 cupcakes

Calories 228cal

Author Donna Elick

Equipment

• muffin pan
• stand mixer
• mixing bowl
• cookie scoop
• cupcake wrappers
• cooling rack

Ingredients

Cupcakes

• 3 large eggs
• 1/2 cup granulated erythritol
• 1/3 cup heavy cream
• 1 teaspoon vanilla extract
• 1 1/2 cups fine almond flour
• 1/3 cup unsweetened cocoa powder
• 2 1/4 teaspoon baking powder
• 1/4 teaspoon salt

Frosting:

• 1 1/4 cups heavy cream
• 9 ounces Lily’s dark chocolate chips
• 1 tablespoon granulated erythritol
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions

• Preheat the oven to 350 degrees F and line a cupcake pan with liners and set aside.
• In a large mixing bowl, beat together the eggs, sugar, cream, and vanilla with a fork.
• Mix in the almond flour, cocoa, baking powder, and salt.
• Use a medium cookie scoop to portion out the batter into the liners, 2 level scoops per liner.
• Bake for 15 to 18 minutes or until a toothpick comes clean from the center. Remove from the oven and transfer the cupcakes to a cooling rack to cool completely before frosting.
• To make the frosting, add the heavy cream, chocolate chips, erythritol, vanilla, and salt in a large bowl and microwave on 30-second intervals, stirring between each one, until a rich ganache forms.
• Transfer the ganache to the refrigerator and chill for 1 hour.
• Add the chilled ganache to a stand mixer bowl or use a hand mixer to beat the ganache until light and fluffy, scraping down the bowls as needed, about 5 to 7 minutes.
• Transfer the whipped ganache to a piping bag fitted with a piping tip and pipe onto the cooled cupcakes.

Notes

These cupcakes aren’t overly sweet but are rich and chocolaty.

The crumb is fine but definitely a bit more gritty than a traditional cupcake thanks to the almond flour.

These are good for up to 4 days in an airtight container at room temperature, but are best consumed the day they are made for freshness as the ganache will harden a bit and the cake will begin to dry out.

You could use other frosting alternatives to this recipe as well.

Almond milk can be used in place of heavy cream in the cupcake recipe.

Nutrition

Serving: 1 | Calories: 228cal | Carbohydrates: 6g | Protein: 6g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 83mg | Sodium: 219mg | Sugar: 2g | Fiber: 3g | Calcium: 113mg | Iron: 1mg

Originally published October 2024

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Keto Chocolate Cupcakes appeared first on The Slow Roasted Italian.

Fluffy chocolate cake filled with creamy ganache is topped with peanut butter frosting and rolled in crushed candy to create a mindblowing Butterfinger cupcake!

Love these Disney cupcakes? 

I’ve got more copycat recipes from the parks like tonga toast, churro bites, Dole whip, and the famous Monte Cristo sandwich from Cafe Orleans.

And don’t forget tasty Disney desserts like my caramel Copycat Tigger Tail & Jack Jack Num Num Cookies!

What I love about this copycat recipe is that it’s a huge hit every time that I make it.

The rich chocolate cupcakes paired with the crushed Butterfingers make this easy cupcake recipe a Butterfinger lover’s dream.

Every Butterfinger bite is loaded with rich chocolate cake and topped with that candy bar that we all love.

This is the best cupcake for Butterfinger lovers! I think that this would be super fun to make this candy bar cupcake recipe for a baby shower, birthday party, or just when your sweet tooth needs a fix. 

And while you can use any type of candy to add to the cupcake tops, everyone knows that Butterfinger is a winning choice!

Save this recipe for a special occasion, or go ahead and add it to your list of favorite recipes now. 

It’s the perfect time to create new recipes like this – and this is a great one to start with! 

Want more glorious cupcake recipes? Try our Black Bottom Cupcakes & Copycat Hostess Cupcakes for nostalgic and decadent cupcakes!

How To Make Butterfinger Cupcakes

There are a lot of details in the instructions to get you the absolute best results, but this Disney cupcake recipe is not as complicated as it may seem.

First, mix the batter and get that in the oven for your base. Cool the mini cakes completely while you measure out and prep your other ingredients.

After you make the ganache, use a corer to make a well in the center of each cupcake and whip up the frosting.

Spoon or pipe the ganache into the centers, then add a scoop of frosting to create a domed top.

Finally, roll the tops in a bowl of crushed candy bars and you’ve got delicious homemade Butterfinger cupcakes!

Ingredient Notes and Substitutions

• Buttermilk – Do not substitute regular milk or your Butterfinger cupcakes will fall flat. 
  
  If you don’t have buttermilk on hand, you can make your own with regular milk and vinegar or lemon juice.
  
• Cocoa powder – Avoid dutch-processed cocoa in this recipe, as it will not react with the baking soda, which is necessary for the cake to rise properly.
  
• Ganache – Since the cake itself isn’t very sweet, you can play with the type of chocolate used in the ganache. 
  
  I think dark or semi-sweet works best to create a nice balance with the frosting, but you could certainly use milk chocolate if you prefer.
  
• Butter – It’s crucial that you use unsalted butter, otherwise the buttercream will turn out too salty.

Disney Cupcake Tips and Tricks

• Use room temperature ingredients. As with most baking recipes, you should pull your eggs and dairy out of the refrigerator 30 to 60 minutes before starting. 
  
  This helps to remove the chill and guarantees a better overall texture.
  
• Don’t overfill the liners! They should be about ⅔ of the way full to prevent domed tops. 
  
  You can use the same large scoop for the batter as you will for the buttercream — this guarantees consistent-sized Disney cupcakes.
  
• Tip for crushing the candy: Because you’ll want pretty fine crumbs for even coverage, I recommend running the Butterfingers through a food processor. 
  
  If you don’t have one, place the candy bars in a sealed ziploc bag and crush with a rolling pin instead.
  
• No need to refrigerate. These Butterfinger cupcakes are perfectly safe at room temperature, though I recommend storing them in a covered container so they don’t dry out.

You can use leftover Halloween candy or buy new candy bars at the store.

You can also have fun and change up the creamy frosting by making creamy peanut butter frosting as well! Grab some Butterfinger bars or Butterfinger bits (or your favorite candy bars) the next time that you head to the store to make this simple dessert! 

Ask people their honest opinions and you’ll find out how much this recipe is truly a winning choice! They’re so good! 

Prep Ahead Instructions

You can freeze unfilled and unfrosted cupcakes for 2 to 3 months. Wrap each in plastic wrap, then store them all in an airtight container.

Allow frozen cupcakes to thaw on the counter before coring, then make the ganache and buttercream fresh.

Special Tools Needed For These Disney Cupcakes

• Stand mixer or large mixing bowl with hand mixer for making the batter and frosting.
• Additional mixing bowls, plus a saucepan for the ganache.
• Whisks – These have held up for over 10 years and are still as good as the day I bought them.
• Cupcake Corer – In a pinch, you can use a large round piping tip or cut the centers out by hand with the tip of a knife.
• Cookie Scoops – Easily create the domed top needed for the frosting. They are also great for meatballs, cookies, ice cream, and portioning out leftovers.

Butterfinger Cupcake FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Craving your favorite restaurant meals at home? This exclusive ebook has the boldest, most requested copycat recipes — from fast food faves to sit-down classics.

👉 Buy your copy now and start cooking the meals you love!

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Butterfinger Cupcakes (Easy Disney Copycat Recipe)

These Butterfinger cupcakes taste just like the ones you can get at Disney! Make a whole batch at home to enjoy whenever a craving kicks in.

Course Dessert

Cuisine American

Method Oven

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 12

Calories 642cal

Author Donna Elick

Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 2 large eggs room temperature
• 1/2 cup vegetable oil
• 1/2 cup buttermilk room temperature
• 1 teaspoon vanilla extract

Filling

• 4 ounces bittersweet or semisweet chocolate finely chopped
• 4 ounces heavy cream

Frosting

• 1 cup unsalted butter softened
• 1/3 cup creamy peanut butter
• 4 cups powdered sugar
• 2 to 4 tablespoons milk as needed to reach desired consistency

Topping

• 1 cup crushed Butterfinger candy bars

Instructions

• Preheat the oven to 350 degrees F and line a cupcake pan with liners and set aside.
• In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
• In a medium bowl, beat together the sugar and eggs until smooth and pale.
• Add in the vegetable oil, buttermilk, and vanilla extract and whisk until fully combined.
• Add the wet ingredients to the dry ingredients and whisk just until combined.
• Fill each liner with a ¼ cup of batter and bake for 15 to 20 minutes or until a toothpick inserted into the center comes out clean.
• Transfer the cupcakes to a wire rack and cool completely before filling and frosting.
• To make the ganache, finely chop the chocolate and place in a medium bowl.
• Heat the cream in a small saucepan until it begins to simmer. Remove from heat and pour over the top of the chocolate in the bowl. Allow It to sit for 4 minutes before mixing.
• After the 4 minutes have passed, whisk together the cream and chocolate until a ganache forms. Let the ganache cool for 15 minutes before spooning into the cupcakes.
• While the ganache sits, use a cupcake corer (I have this one: https://amzn.to/3eEicg2) and core out the center of the top of the cupcakes. Dispose of the cored out pieces.
• Make the frosting by creaming the butter and peanut butter together, add in the powdered sugar one cup at a time, mixing between each addition until incorporated. Smooth out the frosting with the milk, and beat on medium-high speed until light and fluffy.
• Use a large cookie scoop to scoop the frosting onto the filled cupcakes.
• Gently turn the cupcakes upside down into the bowl or crushed butterfingers and move around to coat the top of the cupcakes.
• Enjoy right away or store in an airtight container at room temperature for up to 2 days.

Nutrition

Serving: 1 | Calories: 642cal | Carbohydrates: 80g | Protein: 6g | Fat: 36g | Saturated Fat: 16g | Cholesterol: 80mg | Sodium: 253mg | Sugar: 64g | Fiber: 2g | Calcium: 55mg | Iron: 1mg

Originally published October 2021, updated and republished June 2024

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Butterfinger Cupcakes (Easy Disney Copycat Recipe) appeared first on The Slow Roasted Italian.

This recipe was created as a spin on carrot cake, with grated apples in place of the carrots. 

Caramel filling in the middle and vanilla bean cream cheese frosting on top really puts these fall cupcakes over the top.

If you’re not a fan of cupcakes, you can find similar flavors in this Apple Bundt Cake with Caramel Glaze.

Or, try a Caramel Apple Poke Cake for a truly decadent dessert. Tender apple cake is filled with homemade caramel pudding, then topped with a whipped brown sugar cream cheese frosting. 

Caramel Apple Cupcakes

• To create tender and moist cake

Be sure to avoid over mixing the batter. Otherwise, the apple spice cupcakes will come out dense and chewy. 

Also, remove the cupcakes from the oven as soon as possible after the baking time noted in the recipe. 

If they seem slightly under baked, don’t worry; they’ll continue to cook while they cool in the pan.

• Making the caramel filling

As you cook the caramel, keep an eye on the mixture because it can burn quickly. 

To prevent it from burning on the bottom of the pan, remember to stir constantly. 

When it’s ready, the consistency should be thin enough to drizzle, but not so thin that it’s absorbed into the cake. 

How to fill cupcakes

There are two easy ways to make filled cupcakes, depending on what kitchen tools you have available. 

First, remove a piece from the center of the cupcake, then pipe in the caramel sauce. 

Use a piping bag to squeeze the caramel in, or make your own by snipping a corner from a Ziploc bag.

• With a paring knife: Use the tip of the knife to cut a cone into the center of the cupcake, then cup off the point of the cone to make a flat piece. 

Once you’ve filled the cupcake, place the flat piece on top so you have a smooth piping surface for the frosting.

• With a cupcake corer: This is a special tool that removes a cylinder from the middle of the cupcake, or you can use the base of a piping tip to do the same thing. Press into the cake and twist, then lift the segment out. 

Caramel Apple Cupcakes FAQ

Which apples are best for baking?

For these caramel apple cupcakes, choose a firm variety or a mix of several textures and flavors. I like to use a mix of Granny Smith and Gala, but any of these options are great:

• Honeycrisp – a crisp and juicy variety often used to make apple cider
• Granny Smith – bright and tart flavor that pairs well with a sweeter variety in cakes
• Fuji – one of the most popular varieties that have a sugary sweet flavor
• Gala – has a sweet flavor with hints of vanilla

Do filled cupcakes need to be refrigerated?

Cupcakes can be typically be stored at room temperature in a covered container for up to a week.

Because there is cream cheese in the frosting, these should be kept in the refrigerator. Store them in an airtight container so the cake doesn’t dry out too quickly.

For the best frosting consistency, place the container on the counter for about 1 hour before serving. This allows the frosting to soften and the cake will taste better as well.

Enjoy!

With love, from our simple kitchen to yours. 

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Frosted Caramel Apple Cupcakes

These apple cupcakes are a spin on a carrot cake, using grated apple in place of the carrots. The cake is warm, moist and amazing. The caramel filling and vanilla bean cream cheese frosting push this cupcake over the top. Such amazing Autumn flavor.

Course Dessert

Cuisine American

Method Oven

Prep Time 20 minutes minutes

Cook Time 22 minutes minutes

Total Time 42 minutes minutes

Servings 24

Calories 423cal

Author Donna Elick

Equipment

• stand mixer
• muffin pans
• cupcake liners

Ingredients

For the Cupcakes

• 2 cups sugar
• 1 cup canola oil
• 4 large eggs
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 2 cups grated apple I used gala
• 1 recipe Caramel Filling recipe to follow
• 1 recipe Vanilla Bean Cream Cheese Frosting

Caramel Filling

• 1/2 cup butter unsalted
• 1 cup packed brown sugar
• 1/4 teaspoon salt
• 6 tablespoons milk
• 3 cups powdered sugar

Vanilla Bean Cream Cheese Frosting

• 1/2 cup unsalted butter room temperature
• 4 ounces cream cheese room temperature
• 1 vanilla bean seeds scraped out
• 2 cups powdered sugar
• 1/4 teaspoon salt

Instructions

Cupcakes

• Preheat oven to 350 degrees. Prepare cupcake tins with liners.
• Whisk flour, salt, baking powder, baking soda, cinnamon and nutmeg in a medium mixing bowl, until well combined.
• In the bowl of a stand mixer (or electric mixer) mix together the sugar, oil, eggs an vanilla. Add flour mixture. Add apples and mix well.
• Fill cupcake liners 2/3 full with batter. Bake until a toothpick inserted comes out clean, 18-22 minutes. Mine take 20 minutes.
• Allow cupcakes to cool for 10 minutes in pan, then transfer to a cooling rack and allow cupcakes to cool completely. Fill with caramel filling. Using the tip of a pairing knife. Cut a cone in the center of the cupcake, about 1″ in diameter. Add filling to hole. Cut off the top portion of the cone and place it back on top of the cupcake and frost cupcakes with Vanilla Bean Cream Cheese Frosting.

Caramel Filling

• Melt butter, stir in brown sugar and salt. Boil for 2 minutes, stirring constantly. Remove from heat, add milk and return to heat. Bring to rolling boil, cool to lukewarm and stir in powdered sugar. Add a bit more if necessary for piping.

Vanilla Bean Cream Cheese Frosting

• In a large bowl using an electric mixer on low speed, beat the butter, cream cheese, and vanilla beans until smooth and thoroughly blended. Slowly add the powdered sugar and salt. Mix until smooth.

Nutrition

Serving: 1 | Calories: 423cal | Carbohydrates: 61g | Protein: 3g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 57mg | Sodium: 223mg | Sugar: 52g | Fiber: 1g | Calcium: 37mg | Iron: 1mg

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Frosted Caramel Apple Cupcakes appeared first on The Slow Roasted Italian.