Rich Chocolate Cupcakes

Rich Chocolate Cupcakes
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  • 1 1/2 cups all-purpose flour
  • 2/3 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
  • 1 teaspoon baking soda
  • 1 teaspoon salt, divided
  • 1 1/2 cups granulated sugar
  • 1/2 cup (1 stick) butter or margarine, softened
  • 2 large eggs OR 6 tablespoons LIBBY'S® 100% Pure Pumpkin
  • 2 teaspoons vanilla extract, divided
  • 1 1/4 cups milk, divided
  • 1 3/4 cups (11.5-ounce package) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels
  • 6 tablespoons butter or margarine, softened
  • 2 1/2 cups sifted powdered sugar


PREHEAT oven to 350° F. Paper-line 20 muffin cups.

COMBINE flour, cocoa, baking soda and 1/2 teaspoon salt in small bowl. Beat granulated sugar, 1/2 cup butter, eggs and 1 teaspoon vanilla extract in large mixer bowl. Gradually beat in flour mixture alternately with 1 cup milk. Spoon 1/4 cup batter into each prepared muffin cup.

BAKE for 18 to 20 minutes or until wooden pick inserted in centers comes out clean. Cool in pans for 5 minutes; remove to wire racks to cool completely.

MICROWAVE morsels, 6 tablespoons butter and remaining 1/2 teaspoon salt in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Transfer to large mixer bowl. Gradually beat in powdered sugar alternately with remaining 1/4 cup milk. Stir in remaining teaspoon vanilla extract. Frost cupcakes with frosting.

*Store-bought frosting could be used instead for this recipe if preferred.