Double Dark Chocolate Cupcakes

We spent spring break at home last week, and I have to admit I dreaded it a tiny bit. My kids usually have a gang of friends in our neighborhood to hang with, but it seemed like they all flew south for a taste of warm sun, leaving my brood in a state of social withdrawal. I imagined long rainy days stuck inside while their boredom escalated to deafening levels.

Fortunately, my sister-in-law L flew in from Portland to entertain and play with us – happiness all around!

I came home one afternoon to find her in the kitchen with the kids, applying lashings of creamy frosting to the tops of just-baked little chocolate cupcakes, something I know an attentive Mrs. Cleaver might attempt with her family, but I never seem to. That must be what aunts are for, I think.

The cupcake recipe is from Dorie Greenspan’s fantastic book Baking: From My Home to Yours. Dorie is a perfectionist, and her recipes are crafted to a precise “T”. Perfect recipe instructions are especially important in baking recipes; those chemical reactions that happen in the oven rely on exact measurements of ingredients, time and temperature.

These cupcakes are no exception; they turned out just as promised – dark, moist, not too sweet – glazed with a shiny, bakery-like chocolate frosting. L sprinkled some colored candy sprinkles on the cupcakes, reserving a few with a sprinkle of sea salt, a just reward for the adults in need of a chocolate fix.


  1. Those grownup cupcakes are like you: sweet, and a tiny bit salty. Just the way i like it.

  2. Oh gad, there’s that Tony guy again.

    PS Cupcakes are gorgeous. Just the like the day!

    • You’ve always liked your sweets on the edgy side, Tony. You’re such a rebel.

      Alanna – agreed! Gorgeous day. Tony seems to be back in town….

  3. Oh. My. Goodness. I have definitely bookmarked this and will have to try them out…sometime after Easter has passed and my sugar levels are back to normal!! 🙂 Happy Easter!

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