The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


dabrownman's picture

I take my standard Banana Nut Bread recipe and add, bourbon soaked dried fruits (cranberry, sultana,raisin, apricot) and chocolate chips.  The cupcake is topped with cream cheese icing, shaved chocolate and a half a strawberry in the shape of a heart.

Very romantic, sweet and delicious for the ones you love.




Quirky Cakes's picture
Quirky Cakes

For those of you who are cupcake connoisseurs, try this play on the household favorite of mint chocolate chip ice cream.

Chocolate chip cupcakes:

2 cups all-purpose unbleached flour

1 1/2 teaspoons baking soda

3/4 teaspoon baking powder

3/4 teaspoon salt

12 tablespoons unsalted butter, at room temperature

2 cups plus 2 tablespoons sugar

3/4 cup cocoa powder (not Dutch-processed)

 2 teaspoons pure vanilla extract

4 large eggs

1/2 cup vegetable oil

1 cup buttermilk

Bag of semi-sweet chocolate chunks

Preheat the oven to 350 degrees. Blend all of the ingredients (except the chocolate chunks) either with a standing mixer fitted with a paddle or with a hand mixer at medium speed for about 2 minutes (until there are no clumps). Fold in one cup of the chocolate chunks. Typically I put the batter into a large ziploc bag and cut off on the of tips to fill the cups. Fill the cups 2/3 full and bake for 20-25 minutes. Let cool and frost.

Mint frosting:

2 sticks of unsalted butter

4 cups of confectioners sugar

1/2 cup whipping cream (light or regular)

1 tsp peppermint extract

Blend all of the ingredients together either with a standing mixer fitted with a paddle or a hand mixer at high speed for 3 minutes or until all of the ingredients appear light and fluffy. I use standard icing bags, choose the tip that you desire. I also garnished these cupcakes with crushed pieces of chocolate chunks as well as one full piece at the peek of the frosting. 


leighbakes's picture

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Thanks for reading!

gothicgirl's picture

Posted on - 4/3/2009

Today is my birthday!!  I won't tell you how old I am ... that would just depress me.  But, I will tell you what does not depress me ...

Dark Chocolate Mocha Cupcakes 


Especially when they are in fun red liners from!!  Red is my absolute favorite color, and the liners stayed nice and bright after baking.  I love that!

So, to celebrate my birthday I made a batch of cupcakes to share with you.  Of course, you are not here to eat them ... I guess that means I will have to eat all these dark, moist, lucious, mocha cupcakes for you.  Oh, how I suffer!Dark Chocolate Mocha Cupcakes 

These have a nice hit of coffee which is the perfect compliment to the Dutch-processed cocoa powder.  So, in honor of me, make a batch of these cupcakes.  Consider it my gift to you.   I'm off to celebrate! 

Dark Chocolate Mocha Cupcakes   Yield 12

3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sugar
1/3 cup Dutch-processed cocoa powder
4 tablespoons butter, melted
1/3 cup buttermilk
1 large egg, beaten with
1 egg white
1 teaspoon vanilla
3 tablespoons strong coffee (I used three tablespoons hot water with 1 tablespoon instant coffee)

Heat the oven to 350 F and line a 12-cup cupcake/muffin tin with liners. 

Dark Chocolate Mocha Cupcakes - Dry Ingredients 

Sift the flour, baking powder, baking soda, cocoa powder, sugar, and salt.   Mix well.

Dark Chocolate Mocha Cupcakes - Wet Over Dry Dark Chocolate Mocha Cupcakes - Batter

Make a well in the center of the dry ingredients and add the melted butter, buttermilk, eggs, vanilla, and coffee.  Blend until there are only a few small lumps left.

Dark Chocolate Mocha Cupcakes - Ready to Bake 

Scoop into lined cupcake tins and bake for 20 minutes, or until the centers spring back when lightly pressed.

Dark Chocolate Mocha Cupcakes - Cooling 

Cool for three minutes in the pan before removing the cupcakes to a wire rack to cool completely.

Dark Chocolate Mocha Cupcakes 

Frost as desired.

Dark Chocolate Mocha Cupcakes

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