“Chewy chocolate cupcakes” review

Find an easy to customize recipe to bake anytime


While spending the weekend with family, sophomore Allison Vohs bakes delightful chocolate cupcakes. “These cupcakes tasted really good and are a classic recipe for many occasions,” brother Anthony Vohs said. This recipe was a family favorite and will be made in their house in the future.

Ally Vohs, staff writer

When making the “Chewy Chocolate Cupcakes,” bakers focus on the decoration and community of friends and family working with them instead of the normal pressure to make the cupcakes look perfect. 

The recipe makes twenty-four cupcakes which works perfect for small gatherings when social distancing. The total time reads forty minutes, which conveniently saves time considering bakers make this dessert from scratch. While in a time-crunch, these cupcakes proved to be a good choice .

While some buttercreams tend to be flavorless, this one’s subtle chocolate taste compliments the cupcakes perfectly. The rich, soft texture of the dessert also made the final results remarkable. 

Different combinations make this recipe unique and easy to customize. While the chocolate buttercream goes great with the chocolate cake, the vanilla, strawberry and cream cheese frostings also work well. Fruit, sprinkles, candy and Oreo toppings taste amazing on the dessert. Another choice for bakers includes using icing to write on and design the cupcakes to mark occasions.

This dessert also uses different fillings in the center of the cupcake. Whipped cream, chocolate ganache and custard work fantastic. Jams such as strawberry, peach and berry also add a sweet touch to the recipe. 

Overall, these cupcakes tasted outstanding and showed no struggles to bake. This recipe is recommended to anyone in search of a classic dessert.

This dessert rates five out of five cupcakes.


Prep time: 20 minutes

Cook time: 20 minutes

Total time: 40 minutes


  • ⅔ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 cup boiling water
  • ½ cup melted butter
  • ⅓ cup vegetable oil
  • 1 ¾ cups granulated sugar
  • 1 ½ teaspoons vanilla extract
  • ¾ teaspoon salt
  • 2 large eggs
  • 2 large egg yolks 
  • ½ cup evaporated milk
  • 1 ¾ cups all-purpose flour

For buttercream frosting:

  • 1 cup softened butter 
  • 2 teaspoons vanilla extract
  • ½ cup unsweetened cocoa powder
  • 1 tablespoon milk
  • 2 ½ cups powdered sugar 


  1. Preheat the oven to 350 degrees fahrenheit and line the cupcake pans with paper liners.
  2. In a large mixing bowl whisk together cocoa powder and baking soda. Then pour in boiling water and whisk until blended.
  3. In a different large bowl add melted butter, vegetable oil, sugar, vanilla, and salt and beat until well combined. Add eggs and egg yolks and mix until combined.
  4. Stir both bowls together and then add the evaporated milk. Slowly combine the flour.
  5. Divide batter amongst the paper liners and fill ⅔ full.
  6. Bake for around 20 minutes and let cool.

For buttercream frosting:

  1. Beat the butter for 2 minutes and add vanilla, cocoa powder, and milk and beat again. Slowly combine the powdered sugar until your desired consistency.
  2. Transfer the frosting to piping bags.

Recipe by tastesbetterfromscratch.com