Chocolate Cupcakes with Chocolate Frosting (for our daughter’s birthday!)

3 Reviews / 3.7 Average
Adapted from Food & Wine Magazine and Bunny's Warm Oven
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We somehow have a 14-year-old on our hands! I mean, I know 13 was technically “teenager” zone, but things really feel like they’re getting serious now. And we weren’t about to let this one slide by earlier this month without a proper celebration. So, since our girl was super embarrassed when we recently greeted her at the airport with a big “Welcome Home” sign (after she’d been away from us on an overseas school trip) we, naturally, greeted her when she got off the bus with a big mess of balloons to help ring in her big milestone day! :) (Just for the record, I think she secretly liked it.)

Our daughter turns 14

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And, since this is a girl after my own heart, she requested chocolate, chocolate, and … more chocolate for her special birthday treat! We don’t normally do much refined sugar—here on the blog, or in real life—but a birthday is most certainly the perfect time for an exception to the rule. Especially when it’s homemade! So today I’m excited to share a super yummy and moist cupcake recipe, along with a decadent chocolate frosting recipe to top it off. We used dye-free sprinkles and raspberries to add a little color to this deliciousness.

Chocolate Cupcakes on 100 Days of Real Food

Sponsor Shoutout: Grassland Butter

Before we dive in though, I want to share another little recent adventure … I had the opportunity to meet our newest sponsor, Grassland Dairy, when I shot some TV commercials with them in Philadelphia earlier this month. There’s a first time for everything, right? It was so great to learn more about the passion and family history behind their dairy products and why they’re so excited to be bringing a new choice in butter to real food fans like us… it’s Non-GMO Project Verified, the most trusted third-party verifier for Non-GMO food and products!

100 Days of Real Food shooting a commercial with Grassland

What I learned is that when you buy Grassland Butter, you can feel confident that the butter is traceable to the farm, from seed to feed to cow to butter and finally to your table. Here’s what their non-GMO certification means:

  • The absence of  GMO’s from seed to feed to table for verified products
  • No fertilizers, pesticides, or herbicides used
  • Veterinary treatments include no hormones

Grassland Butter is made by The Wuethrich (pronounced “wee-trick”) Family and has been a family-owned company for 115 years! Their ancestors immigrated from the Swiss Alps to Central Wisconsin, bringing dairy farming with them. (In fact, you may already know Grassland. They’ve been supplying your favorite restaurants with those little foil-wrapped butter packs for decades.) Their new Project-Verified Non-GMO butter line includes Grassland quarters and spreadables (unsalted and salted), in addition to Wuthrich European Style Butter (83% butterfat), which is great baking butter, and South Isle Grass Fed Butter, both of which are coming soon. Grassland Butter is just being introduced now in parts of Pennsylvania, New Jersey, Delaware, and Maryland, but plans to make it available nationally are coming next. Find Grassland Butter at a store near you.

Lisa on set with Grassland Butter

Now back to that tasty cupcake recipe … this would be a great one to help ring in Valentine’s day, which is coming up in less than a month!

For another sweet treat, make these homemade Chocolate Turtles!

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15 thoughts on “Chocolate Cupcakes with Chocolate Frosting (for our daughter’s birthday!)”

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  1. Courtney Toller

    I’d like to make these as a cake instead of cupcakes. 9×13 pan would be ok right? Would the baking time be more or less than what the recipe says? Please let me know. Thanks!

  2. 1 star
    I’ve made this recipe twice now and both times it tastes like baking soda. I was careful measuring it the second time with the same results. Are the measurements for baking powder and baking soda in the recipe correct?

  3. If I wanted to do a vanilla cupcake with the chocolate icing I’m guessing I could just omit the chocolate bar. Do you think the consistency would still be ok for the cupcake?? Thanks

  4. Could you use regular whole wheat flour in these or is whole wheat pastry flour necessary? I’ve never used pastry flour.

    1. I would recommend staying with the pastry flour, as it may give you a different consistency since pastry flour has more of a white flour texture. BUT, if you don’t have pastry flour, you can still use regular whole wheat flour.