Chocolate Cupcakes
Cuisine: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
A super simple made-from-scratch chocolate cupcake recipe.
  • ½ cup Dutch-processed cocoa powder
  • 1 cup boiling hot water
  • 1⅓ cups all purpose flour
  • 2 tsp baking powder
  • ¼ tsp salt
  • ½ cup unsalted butter, room temperature
  • 1 cup Dixie Crystals Sugar
  • 2 large eggs
  • 2 tsp pure vanilla extract
  1. Preheat oven to 375 degrees F. Line 12 muffin cups with paper liners.
  2. In a small bowl stir until smooth the boiling hot water and the cocoa powder. Let cool to room temperature.
  3. In another bowl, whisk together the flour, baking powder, and salt.
  4. Then in the bowl of your electric mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and stir until smooth.
  5. Fill each muffin cup about two-thirds full with batter and bake for about 16-20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean. (Do not over bake or cupcakes will be dry.) While the cupcakes bake, make cherry compote. (See above.)
  6. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, make an “X” in the center of each cupcake with a paring knife and pipe cherry compote into each cupcake (about 1 Tbsp).
  7. Spoon vanilla icing into piping bag and cover each cooled cupcake with a layer of icing while adding a small peak.
  8. Add a few broken shards into each iced peak. Drizzle a small amount of red “blood” syrup over top of icing and sugar shard. No need for neatness and perfection! Messiness adds to the horrific looking cupcakes.
Recipe by Run DMT at