Sinfully Delicious Double Chocolate Cupcakes

Ron NebreCake, recipes

Chocolate cupcakes are a treat for all ages. Topped with velvety smooth frosting, they make the perfect afternoon or party treat. Adults may choose to pair these with a rich coffee.


  • 230 g 1 cup Mirage Margarine, melted
  • 400 g 2 cups Granulated sugar
  • 4 Eggs, large size
  • 30 ml 2 tbsp Coffee, warm
  • 180 ml ¾ cup Milk, room temperature
  • 15 ml 1tbsp Vanilla extract
  • 375 g 2 cups Cake flour, sifted
  • 100 g 1 cup Cocoa, sifted
  • 12 g 2 tbsp Baking powder
  • 9 g 2 tsp Salt
  • 1/2 Recipe Classic Chocolate Frosting – Cocoa powder, for dusting


  1. Pre-heat the oven to 325°F(160°C).
  2. Line a 12 cup muffin pan with cupcake liners.
  3. In a large mixing bowl, cream the Mirage Margarine at high speed with an electric mixer for 3 minutes.
  4. Add the sugar to the creamed margarine and continue beating until light and fluffy, about 3 minutes.
  5. Add the eggs, coffee, vanilla extract, and milk to the margarine mixture. Continue mixing on high speed for another 3 minutes, scraping the sides and bottom of the bowl several times with a rubber spatula to ensure that all ingredients are properly incorporated.
  6. In a separate bowl, whisk together the sifted flour and cocoa with the salt and baking powder.
  7. Add the flour mixture to the margarine mixture in 3 additions, mixing well after each addition.
  8. Fill each cupcake liner 3/4 of the way full with batter. This will allow room for the batter to rise.
  9. Place the muffin pan on the middle rack of the oven. Place an empty baking sheet on the lower
    rack. This will help the cakes to bake more evenly.
  10. Bake the cupcakes until they spring back when lightly pressed, or when a toothpick inserted into the center comes out clean, about 15-20 minutes.
  11. Cool the cakes in the pan for a few minutes, then turn them out on to resting racks to cool completely.


  1. Fill a pipping bag fitted with either a large star or round tip, with classic chocolate frosting.
  2. Top each cupcake with a swirl of frosting and sprinkle with a dusting of cocoa powder.

Chef’s Notes

  • This is a basic cake batter recipe that can be used to make any number of cakes. Try mixing in items such as fruit, citrus zests, nuts, seeds, and even cocoa.
  • If making 8” round cakes, cut each cake horizontally and construct a show-stopping 4-layer torte.
    Once this cake has cooled completely, you can wrap it tightly in plastic wrap and store it in the freezer for up to 1 month.