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Cupcake Recipes

Cupcake Recipes

Chocolate Covered Strawberry Cupcakes

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Chocolate Cupcakes:

  1. 1 cup (125 grams) all-purpose flour (spooned & leveled)
  2. 1/4 cup + 2 tablespoons (32 grams) natural unsweetened cocoa powder
  3. 3/4 teaspoon baking powder
  4. 1/2 teaspoon baking soda
  5. 1/2 teaspoon salt
  6. 1/2 cup (100 grams) light brown sugar lightly packed
  7. 1/2 cup (100 grams) granulated sugar
  8. 1/3 cup (80 ml) canola or vegetable oil
  9. 1/2 cup (120 ml) buttermilk
  10. 1 large egg
  11. 1 teaspoon pure vanilla extract
  12. 1/2 cup (120 ml) boiling water
  13. 1/2 teaspoon instant espresso powder

Strawberry Buttercream Frosting:

  1. 1 cup (230 grams) unsalted butter softened to room temperature
  2. 3 cups (360 grams) powdered sugar
  3. 1 (1-ounce) bag freeze-dried strawberries
  4. 2-3 tablespoons (30-45 ml) heavy whipping cream
  5. 1 teaspoon pure vanilla extract
  6. 1/8 teaspoon salt

Chocolate Covered Strawberries:

  1. 16 medium sized strawberries
  2. 4 ounces semisweet chocolate chopped


To make the chocolate cupcakes:

  1. Preheat oven to 350°F (177°C). Line two 12-count muffin pans with 16 cupcake liners and set aside.
  2. In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Whisk in the brown sugar and granulated sugar until well combined. Then whisk in the oil, buttermilk, egg, and vanilla extract and mix until just combined.
  3. Add the instant espresso powder to the 1/2 cup boiling water and mix until fully dissolved. Add to the mixing bowl and mix until everything is just combined. The batter will be thin, this is okay.
  4. Evenly distribute the batter between all 16 cupcake liners, making sure to fill each one a little over halfway full. Bake in separate batches at 350°F (177°C) for 16-18 minutes or until a toothpick inserted into the center of the cupcakes comes out clean.
  5. Remove from the oven and carefully remove the cupcakes from the pans, then transfer to a wire rack to cool completely.

To make the strawberry buttercream frosting:

  1. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using an electric mixer, beat the butter until smooth. Add in the powdered sugar one cup at a time, making sure to mix in each addition until fully combined.
  2. Add the freeze-dried strawberries to a blender or food processor and blend until powdery. Then, mix the freeze-dried strawberry powder into the frosting.
  3. Mix in the heavy whipping cream, vanilla extract, and salt until fully combined, stopping to scrape down the sides of the bowl as needed.
Healthy Lemon Poppy Seed Muffins

To make the chocolate covered strawberries:

  1. Line a large baking sheet with parchment paper and set aside.
  2. Add the chocolate to a microwave safe bowl and microwave in 20-second increments, stirring well after each increment, until melted and smooth.
  3. Dip each strawberry into the chocolate one at a time and place on the prepared baking sheet. Transfer to the refrigerator until the chocolate has hardened.

To assemble the cupcakes:
Frost the cooled cupcakes as desired. Top each cupcake with one of the chocolate covered strawberries.

For more detail
Cupcake Recipes

Recipe Banana Chocolate Chip Muffins

These banana chocolate chip muffins just might be the perfect recipe (if I’m allowed to say so myself). These are soft, super moist, filled with delicious banana bread flavors – but in fluffy muffin form and filled with chocolate chips. They feel rustic and homey, and they leave your kitchen smelling seriously divine.

This recipe is actually thanks to a dear friend who messaged me a few days ago asking about making my Banana Bread. She ended up baking hers into muffins (genius) – making me realize I needed a true banana muffin recipe on Just So Tasty. So here goes.

It’s such a simple recipe with just the right balance of banana and chocolate.  We love to have the choco banana muffins for breakfast and for snacking throughout the day.  So yummy and delish!

You just mix ’em up in less than 5 minutes and bake for 20 minutes.

They come out super fluffy, moist and Perfect-O!

You’re going to love the flavor of these muffins first and foremost. They have the perfect banana bread taste that’s sweet, mellow and deliciously banana-y. The banana is complemented by lots of vanilla and brown sugar for even more flavor. And last but not least – there’s tons of chocolate chips in every bite.

Melty chocolate chips and bananas are so delicious together – but if you’re feeling overzealous you could also add 1/2 cup chopped walnuts for that salty & sweet combo. (PS we’re using butter because buttery, fluffy, muffin deliciousness is…. well buttery delicious).

They smell so good baking in the oven and even better going into your mouth!

Bananas and chocolate are like a perfect match made in heaven!

I used Ghirardelli Chocolate Chips in these yummy choco banana muffins because I love Ghirardelli!

Absolutely Perfect for snacking, Perfect for breakfast, Perfect for anytime!


  • 1-1/2 cups all-purpose flour
  • 2/3 cup sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1 large egg
  • 1-1/3 cups mashed ripe bananas (about 3 medium)
  • 1/3 cup butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 cup semisweet chocolate chips


  1. Preheat oven to 375°. In a large bowl, whisk flour, sugar, baking soda, cinnamon and salt. In another bowl, whisk egg, bananas, melted butter and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in chocolate chips.
  2. Fill greased or paper-lined muffin cups three-fourths full. Bake 17-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.


Cupcake Recipes

Recipe Sunflower Cupcakes



  1. 1 cup sugar
  2. 1 cup all-purpose flour
  3. 1/2 cup cocoa powder
  4. 1/3 tablespoon baking soda
  5. 1/2 teaspoon baking powder
  6. 1/2 teaspoon salt
  7. 1/2 cup buttermilk, room temperature
  8. 1/4 cup vegetable oil
  9. 1/2 cup warm water
  10. 1 large egg
  11. 1/2 teaspoon vanilla extract


  1. 1 cup unsalted butter, room temperature
  2. 1/2 teaspoon vanilla extract
  3. 2 1/2 cups confectioner’s sugar
  4. Yellow food coloring
  5. Mini chocolate chips


  1. Whisk together the sugar, flour, cocoa powder, baking soda, baking powder and salt in a large bowl. Add the buttermilk, vegetable oil and warm water and whisk to combine. Then add the egg and vanilla extract and whisk until the batter is smooth.
Line a cupcake pan with cupcake liners and fill each cup 2/3 of the way full with batter. Bake at 350F for 20-25 minutes. Cool in the pan for 5 minutes, then transfer to a wire rack and cool completely.
  2. While the cupcakes are cooling, make the buttercream. Place the butter in a bowl and whip with an electric mixer until pale and fluffy. Add the vanilla extract and mix to combine. Add the confectioner’s sugar one cup at a time, mixing well with each addition. Then whip for 3-5 minutes, until fluffy. Dye the buttercream a golden yellow color.
  3. To decorate, spread a thin layer of buttercream onto the surface of each cupcake. Place the remaining buttercream in a piping bag fitted with a star-shaped piping tip. Pipe rings of petals on the cupcake, starting from the outside and working towards the center.
5. Fill the center with mini chocolate chips and enjoy!
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