Classic Chocolate Cupcakes

Deliciously moist these rich chocolate cupcakes are sure to become an instant classic in your home. A recipe that you will return to again and again for special occasions, birthdays and every day treats. 

A rich and moist classic homemade chocolate cupcake recipe

I am so excited to share this classic chocolate cupcake recipe with you! It is my go to chocolate cupcake recipe. I make this recipe so often that I actually have it memorized. One of my favourite things about this recipe is that you don't need to remember to take your butter out of the fridge beforehand since the recipe calls for melted butter. Here's to not needing room temperature butter! 

These cupcakes are deliciously chocolate-y! The touch of coffee really brings out the chocolate flavour. I promise you won't even know there is coffee in the final cupcake! The recipe also includes sour cream (or you can substitute yogurt) which you know means that you will end up with a perfectly moist cupcake! They also bake up really well, into perfect rounded even cupcake domes. 

I typically pair these cupcakes with my vanilla buttercream recipe but they are the perfect base for pretty much any kind of buttercream frosting you can think of! Make them double chocolate with your favourite chocolate buttercream recipe. Fill them with Nutella! Top them with a minty buttercream frosting for a delicious chocolate mint cupcake - the possibilities are endless! 

Rich and moist classic homemade chocolate cupcake recipe

Classic Chocolate Cupcakes

Makes: 1 dozen

Adapted from: Annie's Eats Basic Chocolate Cupcake Recipe


Preheat oven to 350F. Line a cupcake pan with liners. In a small bowl, whisk together hot water, cocoa powder and instant coffee. In another medium bowl, sift together flour, baking soda, baking powder and salt. 

In a small sauce pan, over medium heat combine the butter and sugar. Stir occasionally, until the sugar is dissolved and the butter is melted. Remove from heat and pour into bowl of stand mixer fitted with paddle attachment. On medium, beat butter & sugar mixture until it begins to thicken and pales in colour (approx. 4-5 mins). You want to ensure the mixture has cooled slightly before adding your eggs. Add eggs one at a time, scrapping down the sides of the bowl after each addition. Add in vanilla and cocoa mixture. Mix until incorporated.  With the mixer on low speed, add half the flour, followed by the sour cream, ending with the rest of the flour mixture. Mix until just incorporated.

Divide batter evenly into prepared cupcake liners. Fill liners 1/2-2/3rds of the way full.  Bake for 18-20 minutes, or until a toothpick inserted into the centre comes out clean. Let cool in pan for 5-10 minutes before transferring to a wire rack to cool completely. Once cooled, frost as desired with vanilla buttercream.  I tinted my buttercream with wilton gels (Sky Blue & Lemon Yellow) and frosted my cupcakes with a Wilton 1B tip. You can see how I frost my cupcakes here


1/4 c hot water 

1/4 c cocoa powder 

1/2 tsp instant coffee 

1 c flour 

1/2 tsp baking powder 

1/2 tsp baking soda 

1/2 tsp salt 

1/2 c butter, cut into cubes

1 c sugar 

2 eggs, at room temperature 

2 tsp vanilla 

1/2 c sour cream 

Vanilla buttercream

A rich and moist classic homemade chocolate cupcake recipe

Pina Colada Cupcakes

These Pina Colada cupcakes are perfect for summer and will make you feel like you are on a tropical getaway! 

Coconut flavoured pina colada cupcakes filled with pineapple puree and topped with a rum buttercream

If you like Pina Coladas and getting caught in the rain, then these cupcakes are for you.  These coconut cupcakes are filled with a pineapple puree and topped with a silky rum buttercream. A cherry on top and a cocktail umbrella complete these festive cupcakes. These cupcakes will make you want to head to the beach.

The cupcakes are full of coconut flavour. I used both coconut milk and shredded coconut in the cupcakes to really highlight the coconut flavours. Coconut pairs so well with different tropical fruits. I decided to go with a pineapple filling but I think mango would also work great with these cupcakes, if you're looking to do something a little different. 

Pina Colada Cupcakes - Coconut cupcakes filled with pineapple puree and topped with a rum buttercream

I decided to put together a video for you of me making these cupcakes. There a couple of steps to get to the final product but trust me they are worth it! The flavours batter, filling and frosting each come together to create the tropical pina colada flavour!  The recipe for the cupcakes, filling & frosting are below. Enjoy! 

Pina Colada Cupcakes

Coconut Cupcakes

Makes: 1 Dozen

Pineapple Puree Filling

Rum Buttercream Frosting

Assemble the Pina Colada Cupcakes

Pina Colada Cupcakes - Coconut Cupcakes filled with Pineapple puree and topped with a rum buttercream

Gluten Free Almond Peach Galette

Juicy peaches combined with a delicious gluten free almond crust make this almond peach galette the ideal summer dessert. Top with ice cream and enjoy outside after a BBQ for the perfect summer evening

Gluten Free Almond and Peach Galette

Well I didn't mean to take almost an entire month off from blogging but somehow the time just got away from me. I went on vacation for a couple of weeks with my family and didn't do enough advanced planning to get blog posts out while I was away. But I have  been busy the last couple of weeks planning new content, recipe testing and editing photos/videos for you! I am excited about some of the new recipes and tutorials I have coming your way. Starting with this Gluten Free Almond and Peach Galette.  I've been into baking with fruit lately. Can you tell? 

Gluten Free Almond & Peach Galette 

I have always wanted to make a galette. When ever I browse through Pinterest and one pops up in my feed I think I need to make one of those. I love their rustic look. All the deliciousness of a pie without the hassle of creating a beautiful looking crust.  I decided to go with an almond flour crust to make the galette naturally gluten free. It took a couple of tries to get a good consistency on the crust that held together while baking. Since almonds are naturally oily - not much butter is needed for the crust. The crust is still a bit challenging to work with, as the more you work with it the more it begins to fall apart. I highly recommend starting with a well chilled crust and rolling the crust out onto parchment paper to avoid having to transfer it later. 

Peaches are so sweet this time of year so I kept the amount of sugar to a minimum to allow the natural sweetness of the peaches to really shine through.  Just add a scope of vanilla ice cream and you have the perfect summer dessert. Or top the galette with a some yogurt and you have a delicious breakfast or snack! 

Gluten Free Almond and Peach Galette

Gluten Free Almond Peach Galette

Makes: 1 Galette

Gluten Free Almond & Peach Galette