The Best Chocolate Cupcakes Ever! Recipe -
The Best Chocolate Cupcakes Ever! Recipe
  • READY IN 35 mins

The Best Chocolate Cupcakes Ever!

Recipe by  

"A chocolaty moist cupcake to brighten up your day. It's super easy and fun to make."

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Ingredients Edit and Save

Original recipe makes 6 cupcakes Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    35 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease 6 muffin cups or line with paper liners.
  2. Mix flour, sugar, cocoa powder, and baking powder together in a bowl.
  3. Stir margarine, water, egg, and vanilla extract together. Beat margarine mixture into flour mixture. Fill each muffin cup halfway with batter; press candy kiss into the center of each half-filled muffin cup.
  4. Bake in the preheated oven until a toothpick inserted in the center of each muffin comes out clean, 20 to 25 minutes.
Kitchen-Friendly View


  • Cook's Note:
  • To get 1/2 egg, beat egg in a bowl and divide into halves by volume.

Reviews More Reviews

Most Helpful Positive Review
Jun 01, 2014

I used a 1/2 a handful of mini chocolate chips instead of a candy. Next time I will double the recipe so that my muffin cups will be over full but overall, they turned out fine. Instead of icing I also used a touch of marshmallow fluff. Made them even fluffier!

Most Helpful Critical Review
Feb 07, 2013

Partial responsibility for the failure of these cupcakes is my own. After decades of baking I violated one of the fundamentals of baking – read the recipe thoroughly before you begin! Not to make excuses, but I guess I incorrectly assumed that these recipes were tested before they become approved for this site. This could not be the case with this recipe because it is off in so many ways! Odd measurements, odd mixing method, not to mention no baking soda in a recipe that calls for unsweetened cocoa powder? No salt? Three and a half teaspoons of vanilla for just six cupcakes? Just half an egg? To put this in perspective – if you were to double this for 12 cupcakes, or better yet, double it again for a 2-layer or 13x9” cake, if we talk just about the vanilla you’d be using almost five tablespoons! And the rest of the ingredients were off too (was this recipe guesswork?). I was too far into mixing up the dry ingredients to quit, as I didn’t want to waste ingredients. I tried to remedy this by adjusting the ingredients and their amounts but trying to mess with the science and chemistry of baking is not a good idea. Even with doing some trouble-shooting the cupcakes turned out badly – which I expected. Lesson learned – if you’re midway through a recipe and you KNOW it isn’t right, quit while you’re ahead and do not proceed. The cupcakes were never frosted or decorated - in fact, they were never eaten.


7 Ratings

Jan 02, 2014

Tried and tested. This is just not the correct way of making a good chocolate cupcake. Did everything the instruction said but no. It didn't work out.

Dec 04, 2013

I have tried this recipe, Like you I did not read all the ingredients before I started. As these were baking I finished reading the recipe and your review. My cupcakes however, Turned out okay. They are actually moist and edible. Would I ever make this recipe again? No, probably not as they may be edible they are not that great...

Feb 13, 2014

This is just plain wrong. The chemistry was off by a lot, nothing edible or worth eating in the end.

Mar 24, 2015

It was really bad without frosting or marshmellow cream but with it they tased much better i added chocolate frosting and marshmellow cream


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  • Calories
  • 245 kcal
  • 12%
  • Carbohydrates
  • 41.7 g
  • 13%
  • Cholesterol
  • 17 mg
  • 6%
  • Fat
  • 7.7 g
  • 12%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 3.1 g
  • 6%
  • Sodium
  • 114 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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