Lady Rose's Best Tasting Chocolate Cupcakes

Rose Mary Mogan


This recipe is a slight variation from my Yellow cupcake recipe, and they are very moist and tasty ,and so full of flavor.The addition of coffee flavoring, instant coffee granules, Instant chocolate pudding and the chocolate chip liqueur makes all the difference in the world as far as the outcome of taste is concerned. You can add a butter cream frosting or chocolate, what ever you prefer, or mix them up, your guest will not be disappointed one bit. You will love savoring the flavor and moist goodness of these cupcakes. You will probably get requests for the recipe.

pinch tips: How to Use Hand & Stand Mixers



Makes about 2 dozen cupcakes


25 Min


25 Min




2 3/4 c
all purpose flour
2 1/2 tsp
baking powder
1/2 tsp
2 stick
butter, softened to room temperature
2 c
granulated sugar
4 large
eggs, room temperature
1 c
boiling water
1 c
sifted cocoa
2 tsp
natural coffee flavoring
1 Tbsp
instant coffee granules
2 Tbsp
chocolate chip liqueur
1 tsp
vanilla extract
1 small
box chocolate instant pudding


3 stick
butter, softened to room temperature
2 lb
sifted powdered sugar
1/3- 1/2 c
evaporated milk
1 Tbsp
crushed instant coffee granules
1 c
cocoa powder
1 Tbsp
chocolate liqueur or vanilla extract

Directions Step-By-Step

Preheat oven to 350 degrees F. Heat 1 cup of water to boiling in a small mixing bowl, then add sifted cocoa, and stir till it's dissolved, then add coffee flavoring, Instast coffee, and chocolate liqueur. Stir to mix all together and let cool before you add it to the cupcake batter.
Then in a medium size bowl combine flour,baking powder, chocolate pudding & salt and stir to mix, then set aside till needed.
Line 2-12 unit muffin pans with cupcake liners and set aside till needed. Add softened butter into a mixing bowl, and cream together gradually with the sugar till it is no longer grainy, and mixture is light and fluffy. About 5 minutes.
Add eggs one at a time beating well after each addition. Gradually begin to add the flour mixture alternately with the liquid cocoa mixture, about 1/3 of each at a time. Then add the chocolate liqueur, and beat well to incorporate. Scrape down sides of bowl if needed, to blend well.
Using an icecream scoop to make muffins the same size, scoop and fill each unit 2/3 full, and repeat till all are filled. Bake for 18 to 22 minutes or until toothpick inserted into center of muffin comes out clean.
Remove from oven when done, and allow to sit in pan for about 10 minutes, then remove from pan onto a wire rack to cool completely before frosting. Frost with your favorite frosting or the recipe I have listed here.
CHOCOLATE BUTTER CREAM FROSTING: Sift powdered sugar with cocoa and instant coffee granules into a bowl then set aside till needed. Now in a separate large bowl cream butter, and gradually add powdered sugar mixture, and beat well to combine, add chocolate liqueur or vanilla, and gradually add milk till desired consistency is reached. You are now ready to frost cupcakes.

About this Recipe

Course/Dish: Chocolate, Other Desserts
Main Ingredient: Flour
Regional Style: American
Hashtags: #moist, #flavorful, #tasty