I’m not a baker, but I love all baked goods.  These turned out just sinfully naughty because they’re perfectly moist and airy (frosting and everything!).  Some bakery cupcakes can sometimes threaten you with Type II diabetes with the amount of sugar and their density.  Try this recipe out for a better alternative:


  • 1 1/8 cups all-purpose flour
  • 1/4 cup Ghirardelli Unsweetened Cocoa
  • 1 1/4 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/2 cup firmly packed light brown sugar
  • 1/2 cup granulated white sugar
  • 1/2 cup skim milk plus
  • 2 tablespoons skim milk
  • 1/3 cup strong brewed coffee or espresso
  • 1/2 cup unsalted butter, melted


– preheat oven to 350 degrees

– Mix dry ingredients first

– Use paddle to mix “wet” ingredients in your KitchenAid mixer (or electric mixer)

– pour dry ingredients into mixer

– fill batter into cupcake mold

– bake for 15 minutes

Frosting:  Buttercream frosting (look for a generic recipe online)  Pack it into a big ziplock bag and cut a hole in the corner and use it as a piping bag.