Chocolate Cupcakes – Making Memories

I love chocolate. There. I said it! If that is a problem, then I’m glad to have it.
These are by far my best chocolate in cupcake form experiment. I’m really proud to share this recipe with all of you.

I baked these to celebrate a friend’s birthday. Why are these cupcakes special? Because this person has been battling cancer for almost 7 years. She has a relentless spirit and has the determination that many wish they had. She hasn’t given up and won’t give up. Her will to live is what has kept her alive well beyond doctors’ expectations.

They call her “the miracle patient”.

She still has a long road. An uncertain road. It’s a road that she has been traveling with courage, hope, a great sense of humor and a smile that slaps cancer in its face!

She’s surrounded by her true friends and family. The ones that have stayed by her side all these years.

On this special birthday I wanted to once more share with her my passion, baking.

Happy birthday Ms. Nina! May you celebrate many more. 🙂

Recipe adapted from Taste of Home.

Chocolate Cupcakes

  • Servings: 24
  • Difficulty: easy
  • Print

1/2 cup butter, softened
1-1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk (To make it take: 1/2 cup of milk and add 2 teaspoons of vinegar, let sit for 5 min)
1/2 cup water
3 tablespoons mayonnaise
1 cup chocolate morsels

1/2 cup butter, softened
3-3/4 cups confectioners’ sugar
2 ounces unsweetened chocolate, melted
2 tablespoons evaporated milk
1 teaspoon vanilla extract
1/4 teaspoon salt
Chocolate morsels

1-Preheat oven to 375°. In a medium bowl, combine flour, cocoa, baking soda and salt. Set aside.
2-Line 2 muffin tins with liners. Set aside.
3-In a large bowl, cream butter and sugar until light and fluffy.
4-Add eggs, one at a time, beating well after each addition.
5-Beat in vanilla and mayonnaise. Combine buttermilk and water.
6-Add dry ingredients to creamed mixture alternately with buttermilk and water, beating well after each addition.
7-Fill paper-lined muffin cups two-thirds full. Add about 6 morsels to the top of each cupcake.
8-Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes in the muffin tins. Then remove cupcakes from pans onto wire racks to cool completely.
8-For frosting, in a small bowl, beat butter and confectioners’ sugar until smooth. Beat in melted chocolate, milk, vanilla and salt. Frost cupcakes; garnish with chocolate morsels.

Enjoy, Bon Appétit, Buen Provecho!                                            


“Life is not about waiting for the storm to pass. It’s about learning to dance in the rain.” 


I’m sharing this recipe at:
Daily Dish Magazine Foodie Friends Friday Fiesta Friday Badge Button I party @ peeled wellness

Have a fantastic weekend!

Ili 🙂


  1. Jhuls says:

    If loving chocolate is a problem, that would be my favorite problem. 😀 These cupcakes look delish. Thanks for sharing and for joining FF this week. I hope you are having a good time. 🙂

    Liked by 1 person

  2. Pingback: Birthday chocolate cupcakes | Edible Reflections

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