Guinness Cupcakes

Guinness Cupcakes with Irish Creme Buttercream


What other way to celebrate St. Patrick’s Day than with rich, dark luscious Chocolate Beer Cupcakes!?

Most people eat cupcakes just for the icing, but I find that this cupcake recipe can stand alone.

And as we all know, that is no easy task for a cupcake!

But trust me, once you take a bite of this rich, moist chocolate cake, you may just say, “To heck with the icing! Give me more CAKE!”

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Valentine’s Day Desserts

Valentines Day Desserts


I don’t make a habit of going around tooting my own horn, BUT you know you can’t go wrong with Valentine’s Day desserts from Gretchen’s Bakery!

If he or she hasn’t figured out yet that you are in love yet, they will know it once they are done tasting any one of these creations you decide to go with!

So here on one neat page I tried to make it easy for you to decide.

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Red Velvet Cupcakes

Red Velvet Cupcakes

Who doesn’t love red velvet?

I know some people who did not, but after they tried my recipe for Red Velvet Cake they changed their minds!

I swear!  I am not making that up!

Perhaps one of the best sellers when I owned my bakery would be these luscious cupcakes.

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Double Chocolate Cupcakes

Double Chocolate Fudge Cupcakes

Double Chocolate Fudge Cupcake

New recipe for Chocolate Cupcakes!

Well, honestly any cake recipe can be made into cupcakes with a few exceptions (Click here for more about that) but this is indeed a new recipe for chocolate butter cake.

It really reminds me of a brownie cake recipe only less fudgy and more cake like.

I surprisingly found these cupcakes to be even better the next morning!

(Yes I eat cake for breakfast~ don’t judge me!)

Deep dark rich chocolate ganache icing was the perfect pairing for this recipe.

Although buttercream, or fudge icing or even whipped cream would be awesome too!

4.8 from 8 reviews
Double Chocolate Cupcakes
Prep time
Cook time
Total time
Butter must be very soft and all other ingredients at room temperature before mixing
Serves: 10 Cupcakes
  • Cocoa Powder (dutched process is great here) ¼ cup + 2 Tablespoons (65g)
  • Hot Brewed Coffee ½ cup (120ml)
  • 1 Egg large (50g)
  • 2 Egg Yolk large (36g)
  • Vanilla Extract 1 teaspoon (5ml)
  • Cake Flour 1 cup + 3 Tablespoons (143g)
  • Light Brown Sugar ¾ cup (160g)
  • Baking Powder 1½ teaspoons (7g)
  • Salt ½ teaspoon (3g)
  • Unsalted Butter 8 Tablespoons (113g)
  • 1 cup heavy cream
  • 8ounces baking chocolate semi sweet (approx 1¼ cup)
  1. Combine the flour, sugar, baking powder and salt together in the work bowl of your mixer and mix well to combine
  2. Whisk the hot coffee with the vanilla extract and the cocoa powder then add half of it to the flour mixture in the bowl along with the softened butter. Blend on low speed to combine, then increase speed to medium and beat for 1½ minutes to develop the batter.
  3. Scrape the bottom and sides of the bowl for an even mix, then add the remaining cocoa paste and the egg and yolks and mix until combined.
  4. Portion the batter into cupcake liners and bake immediately in a preheated 350°F oven for approximately 18-22 minutes or until they are springy to the touch when gently pressed in the centers
  5. Prepare the ganache by boiling the cream and pouring over the chopped chocolate. Whisk smooth.
  6. When it is cooled and set to pipe-able consistency pipe with the#826 Ateco Tip
Iced Cupcakes can be stored at room temperature for about a day in a cool room. Longer storage in the refrigerator for several days (they will go stale before they go bad)

Freeze cupcakes in an airtight container for up to 1 month
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