Super chocolaty chocolate cupcakes


What’s better than chocolate? More chocolate. And while there are certainly times when being stingy is a virtue, when it comes to baking chocolate cupcakes, it is not one of those times. This recipe adheres to the saying of “all good things come in threes”. So not only does this mini cake have a chocolate base and a chocolate frosting, it also has a nougat chocolate core. What I like about this cupcake is the surprise effect of the frosting. Since it’s done with white chocolate, it appears to be a typical vanilla or cream cheese frosting, while it actually has a smooth, creamy chocolate flavor.

This recipes makes 12 cupcakes.


  • 2 eggs
  • ½ cup (115 grams) of butter
  • ¾ cup (150 grams) of sugar
  • 1,5 tablespoons of vanilla sugar
  • ¼ cup (85 grams) of sour cream
  • 1 ¼ cup (150 grams) of all-purpose flour
  • 1 teaspoon of baking powder
  • ½ teaspoon of baking soda
  • 1 pinch of salt
  • 3 tablespoons of cacao
  • 3,5 ounces (100 grams) of nougat
  • 5,4 ounces (150 grams) grated white chocolate
  • 7 ounces (200 grams) of cream cheese
  • ¾ cup (100 grams) of powdered sugar
  • 1/3 cup (75 grams) of soft butter
  • 36 mocha chocolate beans

I always start my cupcake baking with the frosting. Thereby I ensure that the “crown” of my mini-cakes has the perfect chill and stiffness. Start by melting the white chocolate in a water bath or the microwave. Wisk the butter until frothy and then add the melted chocolate and the powdered sugar. Once everything blended nicely, mix in the cream cheese. Place the frosting in the fridge to allow it to chill.

Now we can start with our cupcakes. Pre-heat the oven to 175 degrees Celsius/350 degrees Fahrenheit. Prepare a muffin baking tray with paper muffin forms. As for the dough, start by melting the butter, sugar and vanilla sugar in a pot at low temperature. Make sure it doesn’t get to hot as we just want to melt the ingredients without accidently making caramel. Pour the mix into a big bowl and add the eggs. When they are blended in, dissolve the cacao powder in a small glass with 2 tablespoons of hot water and then add it to the bowl. Now whisk in the flour, baking powder and soda, salt and sour cream until the mixture is smooth. Pour the dough into the muffin paperforms (approx. 2 to max 3 tablespoons per cupcake). Place the tray in the oven and bake it for a total of 20 minutes. Once the cakes are peacefully baking in the oven, cut the nougat in 12 even squares. After 5-7 minutes place one nougat dices on each cake.

When the baking process is finished, let the cupcakes cool down for 30 minutes. Meanwhile fill the pre-prepared frosting in an icing bag. Generously apply the frosting on the cupcakes.  Add a few mocha chocolate beans on top.


3 thoughts

  1. Wow these look pretty delicious, I’d love to try the recipe out!

  2. Sorry for my late reply. Apparently hazelnut based nougat is a bit hard to come by outside of Germany, but you could for instance get it on Amazon:

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