Dark Chocolate Cupcakes

Dark Chocolate Cupcakes are rich, moist, and packed with deep, intense chocolate flavor, perfect for true chocolate lovers. Made with cocoa powder and a touch of coffee to enhance the dark chocolate taste, these cupcakes are indulgent yet not overly sweet. Their soft, tender crumb pairs beautifully with a variety of frostings, from classic buttercream to whipped ganache. Perfect for birthdays, celebrations, or simply to satisfy a chocolate craving, these Dark Chocolate Cupcakes are a crowd-pleaser that will leave everyone wanting more.

Ingredients

For the cupcakes:

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened dark cocoa powder
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 large eggs, at room temperature
  • 1/2 cup buttermilk, at room temperature
  • 1/2 cup warm water or brewed coffee (for enhanced chocolate flavor)
  • 1/4 cup vegetable oil
  • 1 tsp vanilla extract

For the frosting (optional):

  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup heavy cream
  • 1 tsp vanilla extract

Instructions

  1. Prepare the oven and pan: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. Mix dry ingredients: In a large mixing bowl, sift together the flour, cocoa powder, granulated sugar, brown sugar, baking soda, baking powder, and salt.
  3. Combine wet ingredients: In another bowl, whisk together the eggs, buttermilk, warm water or coffee, vegetable oil, and vanilla extract until well combined.
  4. Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients, stirring until just combined and smooth. Avoid overmixing.
  5. Bake: Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely before frosting.
  6. Prepare the frosting (optional): In a large bowl, beat the butter until creamy. Add the powdered sugar and cocoa powder gradually, beating until smooth. Add the heavy cream and vanilla extract, continuing to beat until fluffy. Adjust the consistency with more cream if needed.
  7. Frost and serve: Frost the cooled cupcakes with a piping bag or spread with a spatula. Serve immediately or store in an airtight container.

These Dark Chocolate Cupcakes are indulgent, decadent, and perfect for chocolate lovers, with a soft crumb and deep, rich chocolate flavor that’s sure to impress!

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