Dark Chocolate Cupcakes
Equipment
- 1 standard 12-cup muffin tin
- 12 paper cupcake liners
- 2 medium mixing bowls
- 1 small heatproof bowl
- 1 Whisk
- 1 Rubber spatula
- 1 hand mixer or stand mixer optional but recommended
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 wire cooling rack
Ingredients
- 120 gram all-purpose flour sifted
- 40 gram unsweetened cocoa powder sifted
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
- 150 gram granulated sugar
- 2 large eggs room temperature
- 80 milliliter vegetable oil neutral
- 1 teaspoon vanilla extract
- 120 milliliter whole milk room temperature
- 120 milliliter hot brewed coffee strong
- 80 gram dark chocolate 60–70% cocoa; finely chopped
- 120 gram unsalted butter for frosting, optional; softened
- 200 gram powdered sugar for frosting, optional; sifted
- 30 gram unsweetened cocoa powder for frosting, optional; sifted
- 2 tablespoon heavy cream for frosting, optional; plus more as needed
- 1/2 teaspoon vanilla extract for frosting, optional
- 1/4 teaspoon fine salt for frosting, optional
Instructions
- Preheat the oven to 175°C (350°F) and line the muffin tin with paper cupcake liners.
- In a medium mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined.
- In a separate medium mixing bowl, whisk the sugar, eggs, vegetable oil, and vanilla extract until smooth and slightly thickened.
- Add the milk to the wet mixture and whisk until fully incorporated.
- Pour the dry ingredients into the wet ingredients and whisk gently just until no dry streaks of flour remain.
- Place the chopped dark chocolate in a small heatproof bowl and pour the hot brewed coffee over it, letting it sit for 1 minute.
- Stir the coffee and chocolate mixture until the chocolate is fully melted and the mixture is smooth.
- Pour the chocolate-coffee mixture into the batter and whisk or fold gently until the batter is uniform and pourable.
- Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
- Bake the cupcakes for 16–18 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Transfer the muffin tin to a wire cooling rack and let the cupcakes cool in the pan for 5 minutes.
- Carefully remove the cupcakes from the tin and place them directly on the wire rack to cool completely for about 25 minutes before frosting.
- To make the frosting, beat the softened butter with a hand mixer or stand mixer on medium speed until light and creamy, about 2 minutes.
- Add the powdered sugar, cocoa powder, salt, vanilla extract, and 2 tablespoons of heavy cream, then beat on low until combined and on medium-high until fluffy, adding a splash more cream if needed for a smooth, spreadable consistency.
- Once the cupcakes are completely cool, frost them using a knife or piping bag and decorate as desired.
Notes
For best results, use room-temperature ingredients to ensure a smooth batter and even rise, and avoid overmixing once the dry ingredients are added so the cupcakes stay tender. The hot coffee intensifies the chocolate flavor without making the cupcakes taste like coffee, but you can substitute hot water if preferred. Weighing ingredients with a kitchen scale improves consistency, and checking doneness a minute or two early prevents dry cupcakes. Let the cupcakes cool fully before frosting or the buttercream will melt, and store them in an airtight container at room temperature for up to 2 days or refrigerate for longer, bringing them back to room temperature before serving for the best texture and flavor.
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