Dark Chocolate Cupcakes with Chocolate Frosting
Fudgy chocolate cupcakes made with melted dark chocolate and cocoa, topped with a rich chocolate buttercream.
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.
Notes
Substitutions: Use semi-sweet chocolate chips if you have no dark chocolate. Natural cocoa works in place of Dutch processed.
Tips: Do not overmix the batter and cool fully before frosting.
Storage: Room temperature 2 days, refrigerator 5 days, freeze unfrosted up to 3 months.