Dark Chocolate Cupcakes

By ynasira

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The Gourmandize Team

Indulgent and rich in dark chocolate.

Rate this recipe 3.4/5 (55 Votes)

1 Picture

Out-Of-This-World Chocolate Cake...

Dark chocolate Easter cake

Ingredients

DARK CHOCOLATE CUPCAKES
1/2 cup (1 stick) unsalted butter
2 ounces semi-sweet baking chocolate
1/2 cup unsweetened cocoa powder (not Dutch processed)
3/4 cup all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
2 large eggs, at room temperature*
1/2 cup granulated sugar
1/4 cup light brown sugar
1 teaspoon vanilla extract
1/2 cup buttermilk*
DARK CHOCOLATE FROSTING
2 and 3/4 cup confectioners' sugar
2/3 cup unsweetened cocoa powder
6 Tablespoons unsalted butter, softened to room temperature
6 Tablespoons heavy cream
1 teaspoon vanilla extract
1/3 cup semi-sweet chocolate chips for decoration, optional

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

For the cupcakes: Preheat the oven to 350F degrees. Line a 12-cup cupcake/muffin pan with cupcake liners. Set aside.

Step 2

Melt the butter and chocolate together. Stir until smooth and set aside to slightly cool.

Step 3

In a medium sized bowl, toss the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined. Set aside. In a large bowl, whisk the eggs, sugar, brown sugar, and vanilla together until smooth. Add the cooled butter/chocolate and whisk until smooth. Add half of the flour mixture, then half of the buttermilk. Repeat until everything is added. Stir until *just* combined; do not overmix. The batter will be very thick like pudding.

Step 4

Divide the batter between 12 liners in your cupcake pan. Bake for 18 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

Step 5

For the frosting: Sift together the confectioners' sugar and cocoa powder to assure there are no lumps. Set aside.

Step 6

With a handheld of stand mixer, beat the butter at medium speed until fluffy - about 2 minutes. Gradually add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla. Beat on low speed after each addition. Add more powdered sugar if frosting is too dark. Add a pinch of salt if frosting is too sweet.

Step 7

Frost cooled cupcakes and top with chocolate chips as desired.

*Room temperature eggs are required for this recipe. To bring eggs to room temperature quickly, put them in a glass of warm water for 5-10 minutes.

*Buttermilk is required for this recipe. If you do not have buttermilk, make your own by mixing 2 teaspoons white vinegar or lemon juice with 1/2 cup milk. Stir and let sit for 5 minutes.