BATON ROUGE, La. (BRPROUD) – If the Monday blues has made its way into your Tuesday, it may be worth the effort to take a moment and celebrate National Chocolate Cupcake Day.

Every year, National Chocolate Cupcake Day is observed on October 18, and though the holiday may go unnoticed by many, the beloved chocolate cupcake most certainly does not. According to one source, chocolate and vanilla are the most popular cupcake flavors.

If you’re in Baton Rouge, you can celebrate this unique holiday by popping into a local bakery that offers chocolate cupcakes at a great price.

One such bakery is Cupcake Junkie, which is located at 12240 Coursey Boulevard.

The eatery’s extensive dessert menu includes four chocolate-flavored cupcakes: Chocolate Overdose, Denial, and Peanut Butter Chocolate.

The bakery’s owner, Robyn Selders, told BRProud that even though National Chocolate Cupcake Day is observed on October 18, “Cupcake Junkie celebrates chocolate cupcakes every day.”

So, if you happen to miss out on the sweet treat today, you can still purchase one tomorrow.

And readers who prefer to make cupcakes at home might enjoy following the recipe below, sourced from NBC’s Today Show.

Chocolate Cupcakes with Caramel Buttercream


Ingredients for cupcakes

  • 1 large egg
  • 1/2 cup buttermilk
  • 1/2 cup vegetable oil
  • 1½ teaspoons pure vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 1/3 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup hot water

Ingredients for buttercream

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 pinch salt
  • 3 cups powdered sugar
  • 1 tablespoon heavy cream
  • 1 tablespoon thick caramel sauce, store-bought or homemade
  • 1/2 teaspoon vanilla extract

Ingredients for chocolate drizzle

  • 1/2 cup chocolate chips
  • 5-6 tablespoons milk


For the cupcakes:

  1. Preheat oven to 350°F and line cupcake/muffin pan with cupcake liners.
  2. In a medium sized bowl, whisk together egg, buttermilk, oil and vanilla and set aside.
  3. In a separate large bowl, add flour, both sugars, cocoa powder, baking soda and salt and whisk to combine.
  4. In batches, add dry ingredients to wet ingredients and whisk until smooth.
  5. Lastly, mix in hot water and whisk until combined and perfectly smooth. The batter should be somewhat thin.
  6. Add batter to cupcake liners filling only halfway and bake for 15-20 minutes or until a toothpick inserted into the center comes out mostly clean.

For the buttercream:

  1. In your stand mixer, add butter and salt at medium low speed.
  2. Next turn the mixer down to low and slowly add powdered sugar in small portions until all is added then turn the speed to medium high to combine.
  3. Add heavy cream, caramel and vanilla extract and mix until nice and fluffy. Add in food coloring at this point if desired.

For the drizzle:

  1. Add chocolate chips and 5 tablespoons milk to a microwave safe bowl.
  2. Microwave on high for 30-45 seconds or until chocolate has melted down.
  3. Whisk together chocolate chips and milk until completely smooth and well combined. If you would like your sauce thinner for drizzle, add another tablespoon of milk and combine until completely smooth.

Recipe By: Jocelyn Delk-Adams