Dark Chocolate Cupcakes
User Reviews
5.0
54 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
25 mins
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Total Time
43 mins
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Servings
24 cupcakes
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Calories
223 kcal
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Course
Baked Goods
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Cuisine
American
Dark Chocolate Cupcakes
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How to make DARK CHOCOLATE CUPCAKES! These are so soft and moist and topped off with a silky peanut butter frosting!
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Ingredients
- 1 ¾ cup all-purpose flour
- 1 cup light brown sugar tightly packed
- 1 cup sugar
- ¾ cup dark cocoa powder (see note)
- 1 ½ teaspoons baking soda
- ¾ teaspoon salt
- ½ cup unsalted butter melted
- ½ cup avocado oil or vegetable oil or canola oil may substitute vegetable oil
- 2 large eggs + 1 egg yolk room temperature preferred
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 4 oz dark chocolate very finely chopped, I use 75%
- ½ cup hot coffee* or 1 teaspoon instant coffee dissolved into ½ cup hot water
- 1 batch Peanut Butter Frosting or your favorite frosting
Instructions
- Preheat your oven to 350F (175C) and line 2 12-count muffin tins with paper liners. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, whisk together flour, sugars, cocoa powder, baking soda, and salt.
- Add melted butter and oil, stir well.
- Add eggs and egg yolk, one at a time, stirring well after each addition. Pause occasionally to scrape down the sides and bottom of bowl.
- Stir in vanilla extract. Gradually add buttermilk and stir well, then stir in chopped chocolate.
- Add hot coffee, stirring until ingredients are well-combined (be sure to scrape sides and bottom of bowl again).
- Evenly divide batter into prepared muffin tins. Do not fill muffin tins higher than ⅔ of the way full or the batter will spread out over the top of the pan and you'll have awkward and unappealing flat-topped cupcakes.
- Bake on 350F (175C) for 18 minutes or until a toothpick inserted in center should come out with moist crumbs (not wet batter).
- Allow to cool completely in the muffin tins before removing and decorating with your favorite frosting. I recommend using my peanut butter frosting.
Equipments used:
Notes
- *If you don't have hot coffee, hot water can be used.
- A few people noted that Hershey's has changed their cocoa powder from the one shown in my post. As of August 2021 I have tested the recipe with their new formula and it still works great here with no issues!
Nutrition Information
Show Details
Serving
1unfrosted cupcake
Calories
223kcal
(11%)
Carbohydrates
29g
(10%)
Protein
3g
(6%)
Fat
12g
(18%)
Saturated Fat
4g
(20%)
Trans Fat
1g
Cholesterol
27mg
(9%)
Sodium
162mg
(7%)
Potassium
120mg
(3%)
Fiber
2g
(8%)
Sugar
19g
(38%)
Vitamin A
159IU
(3%)
Calcium
31mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 24cupcakes
Amount Per Serving
Calories 223 kcal
% Daily Value*
| Serving | 1unfrosted cupcake | |
| Calories | 223kcal | 11% |
| Carbohydrates | 29g | 10% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 27mg | 9% |
| Sodium | 162mg | 7% |
| Potassium | 120mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 19g | 38% |
| Vitamin A | 159IU | 3% |
| Calcium | 31mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
54 reviews
Excellent
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