Why today I choose cupcakes..? because only cupcakes have the power to refresh my mood… I’m a huge lover of cupcakes. and here I’ll share my favorite cupcakes recipe, that Will Make Your Tummy Yummy with Yummy Cupcake Recipe- that makes your chocolate Day.

“Hey! Don’t laugh at me for that cupcake thing. I enjoy cupcakes, therefore everyone should enjoy cupcakes”

-Ray Toro

Chocolate Cupcakes with choco icing

yummy chocolate with  choco icing idea


For 18 cupcakes

  1. Butter unsalted (100g)
  2. sugar (2/3 cup)
  3. vanilla essence (1tsp)
  4. eggs (2)
  5. all-purpose flour (1cup)
  6. coca powder (sifted 1/3)
  7. baking soda(1/2 tsp)
  8. milk (1/2 cup)
  9. salt (1tsp)
  10. unsalted butter (1/4 cup) (for cream icing)
  11. icing sugar (11/4 cup) (for cream icing)
  12. cocoa powder (1 tsp) (for cream icing)
  13. milk (1 tsp) (for cream icing)


  1. Preheat oven to 350° F. Line cups with paper or foil bake cups.
  2. In a bowl combine butter, sugar, and vanilla mix with an electric mixer
  3. now add all-purpose flour, cocoa powder, baking soda, and eggs and beat on medium speed of electric mixture for 2 min and now add milk for more creamy texture (battery will be thin) and mix well.
  4. Fill cupcake tins 1/2 full with batter
  5. Bake 15 to 18 minutes or until a toothpick inserted in the center comes out clean. Cool completely
  6. for creamy icing, in a large bowl add butter, icing sugar, cocoa powder, and mix until combined
  7. Now add milk and beat until the smooth and creamy texture and pipe icing on cupcakes and top with choco sprinkles.
  8. here your yummy chocolate cupcake recipe is ready to enjoy.

Vegan Chocolate Cupcakes

yummy vegan chocolate cupcake idea


For 12 cupcakes

  1. wheat flour (1 cup)
  2. coca powder (2 tbsp + 3/4 cup)
  3. baking powder (2 tbsp)
  4. sea salt (1/4 tsp)
  5. baking soda (1/4 tsp)
  6. soy-free buttery sticks (3 tbsp)
  7. sugar (1 1/4 cup)
  8. vanilla extract (2 tsp)
  9. unsweetened applesauce (1/4 cup)
  10. unsweetened almond milk ( 1 cup)


  1. Preheat the oven to 350 degrees.
  2. Line a cupcake pan with the liners of your choice.
  3. In a medium bowl, combine the flour, cocoa, baking powder, salt, baking soda
  4. take another bowl and mix soy buttery sticks, unsweetened applesauce, vanilla extract, and mix well
  5. now add flour mixture and unsweetened almond milk and whisk until combined and make the batter smooth and silky
  6. now pour the batter into the cupcake liners, up to 3/4 and cake 14 min at 350.
  7. check after 14 min by using a toothpick, put a toothpick in the middle of the cupcake and comes out clean
  8. now transfer to a cooling rack and let cool completely
  9. sprinkle some sugar powder for the look and here your yummy vegan chocolate cupcake is ready to enjoy.

Caramel Chocolate cupcake

yummy caramel chocolate cupcake idea


For 12 cupcakes-

  1. Unsalted butter (125 g)
  2. Sugar (220 g)
  3. Eggs (2)
  4. All-purpose flour (150 g)
  5. Cocoa powder (50 g)
  6. Baking powder (½ tsp)
  7. Baking soda (½ tsp)
  8. Vanilla extract (½ tbsp)
  9. Buttermilk (¾ cup)
  10. Salt (1/4tsp)

For the caramel buttercream-

  1. Butter (250 g)
  2. Icing sugar (2 cups)
  3. Salted caramel sauce (⅓ cup)
  4. Cream cheese (1 cup)


  1. Preheat oven to 350 degrees F. Line muffin pans with paper liners.
  2. Take a small bowl and add butter and sugar and beat well.
  3. Now add egg one by one and beat, now add flour, salt, cocoa powder, baking powder and baking soda over the butter mixture and mix well and then add buttermilk and vanilla extract and beat on low speed until smooth butter.
  4. Divide the batter evenly between the prepared liners, filling each about two-thirds full. Bake until a toothpick inserted in the center comes out clean,  20 minutes. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely
  5. for caramel buttercream (frosting)- use an electric mixer to beat the butter and cream cheese in a bowl for 5 min. Pour in the salted caramel sauce and beat until combined. After that add sugar and mix until fluffy and smooth.
  6. Transfer the salted caramel buttercream to a piping bag fitted,
  7. Pipe the buttercream onto each cupcake and drizzle with some additional salted caramel sauce.
  8. Here your yummy chocolate caramel cupcake is ready to enjoy.

Chocolate Peanut cupcake

food network


For 24 cupcakes-

  1. All-purpose flour (2 cups)
  2. baking soda (1 tsp)
  3. baking powder (1 tbsp)
  4. unsweetened cocoa powder (1/3 cup)
  5. Salt (1 tsp)
  6. vegetable oil (2/3 cup)
  7. granulated sugar (11/2 cups)
  8. eggs (2 large)
  9. buttermilk (1 cup)
  10. creamy peanut butter (1 cup)
  11. vanilla extract (1 tbsp)

For the Frosting-

  1. butter (1/2 cup)
  2. unsweetened cocoa powder (1/4 cup)
  3. buttermilk (1/3 cup)
  4. shifted powdered sugar (3 cups)
  5. vanilla extract (1 tsp)
  6. roasted peanuts, chopped (1 cup)


  1. Preheat oven to 350 F. Line 2-12 cup standard-sized muffin tins with liners.
  2. Take a large bowl and mix flour, sugar, cocoa powder, baking powder, baking soda, and salt and after that whisk in oil and buttermilk until combined and at the end add vanilla extract
  3. Add the eggs, one at a time, beating until whisk well. (if required then add little water to make the thin batter)
  4. Fill the muffin cups halfway and Bake 20-22 minutes, or until done or until the centers spring back when lightly pressed. Set the pans on a rack to cool.
  5. for the frosting- mix the butter, cocoa powder, buttermilk in a pan and boil a little bit, after some time adds sugar and vanilla (for more chocolaty tests add coffee powder).
  6. Let sit 10 minutes, until thick but still pourable and swirling tops of cupcakes into the frosting (icing).
  7. sprinkle some chopped peanuts and here your chocolate peanut cupcakes are ready to enjoy.

“Every meal should end with something sweet. Maybe it’s jelly on toast at breakfast or a small piece of chocolate at dinner —but it always helps my brain bring a close to the meal.”


Guys, I hope all the above yummy chocolate cupcake recipe are will be enjoyable and testy.

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