Dark Chocolate Cupcakes
User Reviews
5
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Prep Time
25 mins
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Cook Time
18 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
Description
The Dark Chocolate Cupcakes use a mixture of all-purpose flour, light brown sugar, granulated sugar, and dark cocoa powder to build a rich chocolate base. Melted unsalted butter and avocado oil add moistness and tenderness to the texture. Eggs and vanilla extract contribute to structure and flavor, while buttermilk adds acidity that tenderizes the crumb. Finely chopped dark chocolate folded into the batter melts during baking, intensifying the chocolate profile.
Hot coffee incorporated into the batter deepens the chocolate flavor without adding coffee sharpness, supporting a balanced taste. The cupcakes bake at 350°F until a toothpick reveals moist crumbs, ensuring they remain soft but fully cooked. The recipe suggests topping with peanut butter frosting or another favorite frosting, complementing the chocolate richness.
These cupcakes work well as a dessert for gatherings or an everyday treat. They store well when cooled and frosted, maintaining moisture and chocolate intensity. The balance of ingredients yields a tender yet flavorful cupcake with a nuanced chocolate depth.
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 butter melted, unsalted
- ½ cup avocado oil may substitute vegetable oil, or vegetable oil or canola oil
- 2 large egg room temperature preferred, + 1 egg yolk
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 4 oz dark chocolate very finely chopped, I use 75%
- ½ cup coffee or 1 teaspoon instant coffee dissolved into ½ cup hot water, hot
- 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.
Notes
- Hot coffee enhances the chocolate flavor, but if not available, hot water can be used as a substitute.
- The recipe has been tested with varied cocoa powders to maintain consistent results despite manufacturers' changes.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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