🧁 Rustic Chocolate Cupcakes with Gooey Center & Spoon-Frosted Tops
No piping bags. No perfect swirls. Just rich chocolate cupcakes made in a real kitchen — with an imperfect dome, cracks on top, and that dangerously fudgy center you eat straight off the spoon. The kind of cupcake that looks homemade and tastes like comfort.
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📝 Ingredients (makes 8–10):
For the cupcakes: • ½ cup (115g) unsalted butter • ¾ cup (150g) sugar • 2 eggs • 1 tsp vanilla extract • ⅓ cup (30g) unsweetened cocoa powder • ½ cup (120ml) milk • ¾ cup (95g) all-purpose flour • ½ tsp baking soda • Pinch of salt • Optional: small spoonful of chocolate ganache or Nutella in the center before baking
For the frosting: • ¾ cup (170g) butter, softened • ½ cup (40g) cocoa powder • 1½ cups (180g) powdered sugar • 1 tbsp milk • ½ tsp vanilla extract • Pinch of salt
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🔥 Instructions: 1. Preheat oven to 350°F (175°C). Line a muffin tray with paper liners. 2. Cream the butter and sugar until fluffy. Add eggs and vanilla. 3. In a separate bowl, mix flour, cocoa, baking soda, and salt. 4. Add dry mix to wet, alternating with milk. Don’t overmix. 5. Optional: Fill liners halfway, add 1 tsp of Nutella/ganache, then cover with more batter. 6. Bake for 18–20 minutes until tops are cracked and a bit uneven — that’s the charm. 7. Cool, then slather frosting on top with a spoon. Let it drip, smear, and look messy. 8. Sprinkle flaky salt or crushed chocolate if desired.
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