These dark chocolate cupcakes bake up moist and fudgy thanks to melted dark chocolate, cocoa powder, and a little oil, and they are topped with a rich chocolate buttercream.
The batter is mixed entirely with a whisk, so no stand mixer is needed for the cake. A quick buttercream finishes the job, and sprinkles are optional for parties.
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Why This Dark Chocolate Cupcakes Recipe Works
Melted butter, dark chocolate, and cocoa create a deep chocolate flavor that cocoa alone cannot reach. The oil keeps the crumb soft even after a day at room temperature.
A small amount of white vinegar reacts with the baking soda to give the cupcakes lift and a tender texture without a long list of leavening ingredients.
Because the batter is thin, it pours into liners easily and bakes into evenly domed cupcakes with a top that is ready for piping or spreading.
Ingredients for Dark Chocolate Cupcakes
- 3/4 cup all-purpose flour
- 3/4 cup superfine sugar (or regular granulated sugar)
- 1/2 teaspoon baking soda
- 1 pinch salt
- 1 stick (1/2 cup) unsalted butter, cut into 1 inch pieces, for the cupcakes
- 2 ounces dark chocolate (70 percent cocoa or higher), broken into pieces
- 1/2 cup unsweetened cocoa powder, preferably Dutch processed, for the cupcakes
- 1/2 cup whole milk
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons white vinegar
- 1 stick (1/2 cup) unsalted butter, softened, for the frosting
- 1/2 cup unsweetened cocoa powder, for the frosting
- 2 1/2 cups powdered sugar
- 3 to 4 tablespoons milk
- Sprinkles, for decorating (optional)
Dark chocolate: Choose a bar with 70 percent cocoa or more. It adds bittersweet depth and a fudgy crumb.
Cocoa powder: Dutch processed cocoa gives a darker color and smoother flavor, but natural cocoa works if that is what you have.
Oil and butter: Butter brings flavor and oil keeps the cupcakes moist for days. Using both gives the best of each.
Vinegar and baking soda: The vinegar activates the soda for lift. It does not leave any sour taste once baked.
Eggs and milk: Use room temperature eggs and milk so the batter blends smoothly without lumps.
How to Make Dark Chocolate Cupcakes
1. Prepare the pan Heat the oven to 350 degrees F with the rack in the middle. Line a 12 cup muffin tin with paper liners.
2. Mix the dry ingredients Sift the flour, sugar, baking soda, and salt into a bowl and whisk briefly to combine.
3. Melt the chocolate Place the butter and dark chocolate in a large heatproof bowl. Microwave 45 seconds, stir, then microwave 30 seconds more, stirring until smooth. Use 20 second bursts if any pieces remain.
4. Build the batter Whisk the cocoa powder into the melted chocolate. Add the milk, oil, eggs, vanilla, and vinegar and whisk until smooth.
5. Combine Add the flour mixture in two additions and whisk just until no lumps remain. Avoid overmixing.
6. Fill and bake Divide the batter among the liners, filling each a little more than 3/4 full. Bake 18 to 20 minutes, until a skewer in the center comes out clean.
7. Cool Let the cupcakes sit in the pan for 5 minutes, then move them to a rack and cool completely, about 30 minutes.
8. Frost Beat the soft butter until creamy, add the cocoa and powdered sugar, then add milk a tablespoon at a time until fluffy. Spread or pipe onto cooled cupcakes and add sprinkles.
How to Serve Dark Chocolate Cupcakes
Serve these cupcakes at room temperature with a cold glass of milk or a hot coffee. They sit nicely beside a slice of New York cheesecake on a dessert table. For more chocolate, add a few soft double chocolate chip cookies, and for a lighter bite offer blueberry crumble muffins or a strawberry blueberry kefir smoothie.
How to Store and Reheat Dark Chocolate Cupcakes
Store frosted cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Let refrigerated cupcakes sit out for 20 minutes before serving so the frosting softens. Freeze unfrosted cupcakes for up to 3 months, wrapped tightly, and thaw at room temperature before frosting.
Tips and Variations for Dark Chocolate Cupcakes
Measure flour carefully. Spoon flour into the cup and level it so the cupcakes do not turn dry.
Use a scoop. A standard ice cream scoop gives even cupcakes that bake at the same rate.
Do not overbake. Check at 18 minutes. A few moist crumbs on the skewer are fine.
Sift the cocoa and sugar. Sifting prevents lumps in both the batter and the buttercream.
Make the frosting smooth. Beat the butter first until pale, then add the sugar gradually so it stays fluffy.
Add mocha flavor. A teaspoon of instant espresso powder in the batter deepens the chocolate.
Dress them up. Top with chocolate shavings, chopped nuts, or fresh raspberries.
Skip raw batter. Do not taste batter made with raw eggs, and keep baked goods safe by following this Purdue guide to storing leftovers.
Frequently Asked Questions About Dark Chocolate Cupcakes
Can I make dark chocolate cupcakes without dark chocolate?
Yes. Use semi-sweet chocolate chips instead, though the flavor will be slightly sweeter and less intense.
Why did my dark chocolate cupcakes sink in the middle?
Sinking usually comes from opening the oven early or overmixing. Wait until the last 5 minutes to check and whisk the batter only until smooth.
Can I freeze dark chocolate cupcakes?
Yes. Freeze them without frosting for up to 3 months. Thaw at room temperature, then frost.
Can I use butter instead of oil?
The oil keeps the crumb soft, so replacing all of it with butter will make the cupcakes firmer.
Can I make mini cupcakes?
Yes. Fill mini liners about 3/4 full and bake for 10 to 12 minutes, checking with a toothpick.
Dark Chocolate Cupcakes with Chocolate Frosting
Equipment
- 12 cup muffin pan
- paper liners
- Large heatproof bowl
- Whisk
- Cooling rack
- Ice cream scoop
Ingredients
Main Ingredients
- ¾ cup all-purpose flour for the cupcakes
- ¾ cup superfine sugar or granulated sugar, for the cupcakes
- ½ tsp baking soda for the cupcakes
- 1 pinch salt for the cupcakes
- ½ cup unsalted butter 1 stick, cut into 1 inch pieces, for the cupcakes
- 2 oz dark chocolate 70 percent cocoa, broken up, for the cupcakes
- ½ cup unsweetened cocoa powder Dutch processed preferred, for the cupcakes
- ½ cup whole milk for the cupcakes
- ¼ cup vegetable oil for the cupcakes
- 2 large eggs for the cupcakes
- 1 tsp vanilla extract for the cupcakes
- 1 ½ tsp white vinegar for the cupcakes
- ½ cup unsalted butter 1 stick, softened, for the frosting
- ½ cup unsweetened cocoa powder for the frosting
- 2 ½ cup powdered sugar for the frosting
- 3 tbsp milk add up to 4 tbsp, for the frosting
- 1 tbsp sprinkles optional, for decorating
Instructions
Cooking
- Prep. Heat the oven to 350 degrees F and line a 12 cup muffin pan with liners.
- Whisk dry. Sift the flour, sugar, baking soda, and salt into a bowl and whisk.
- Melt chocolate and butter. Microwave the butter and chocolate in a heatproof bowl for 45 seconds, stir, then heat 30 seconds more and stir until smooth.
- Make the batter. Whisk in the cocoa, then the milk, oil, eggs, vanilla, and vinegar until glossy. Add the flour mixture and stir until just combined.
- Bake. Fill each liner a little over 3/4 full and bake 18 to 20 minutes until a skewer comes out clean.
- Cool. Rest 5 minutes in the pan, then cool completely on a rack, about 30 minutes.
- Frost. Beat the butter until creamy, mix in the cocoa and powdered sugar, then add milk until spreadable. Frost the cooled cupcakes and top with sprinkles.
