Dark chocolate cupcakes topped with dark chocolate frosting. Chocolate lovers only!
Dark Chocolate Cupcakes
- 1/2 cup (1 stick or 115g) unsalted butter
- 2 ounces semi-sweet baking chocolate
- 1/2 cup (42g) unsweetened cocoa powder (not Dutch processed)
- 3/4 cup (95g) all-purpose flour* (spoon & leveled)
- 1/2 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs, at room temperature*
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) packed light brown sugar
- 1 teaspoon pure vanilla extract
- 1/2 cup (120ml) buttermilk*
Dark Chocolate Frosting
- 2 and 3/4 cups (330g) confectioners’ sugar
- 2/3 cup (60g) unsweetened cocoa powder
- 6 Tablespoons (90g) unsalted butter, softened to room temperature
- 6 Tablespoons (95ml) heavy cream
- 1 teaspoon pure vanilla extract
- optional: 1/3 cup (60g) semi-sweet chocolate chips for decoration
- For the cupcakes: Preheat the oven to 350°F (177°C). Line a 12-cup cupcake/muffin pan with cupcake liners. Set aside.
- Melt the butter and chocolate together in the microwave. Microwave in 30 second increments, stirring between each time. You may also melt the butter and chocolate over low heat on the stovetop. Stir until smooth and set aside to slightly cool.
- 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.
- Fill the cupcake liners 2/3 of the way full with batter. Bake for 18 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
- For the frosting: Sift together the confectioners’ sugar and cocoa powder to assure there are no lumps. Set aside. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy – about 2 minutes. Gradually add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla. Beat on low speed after each addition. Once all added, beat on high speed until creamy and combined for at least 2 minutes. Add a pinch of salt if frosting is too sweet.
- Frost cooled cupcakes and top with chocolate chips as desired. Cupcakes stay fresh at room temperature in an airtight container for up to 4 days. Store covered in the refrigerator is desired for up to 1 week.
- Flour: Using cake flour instead of all-purpose flour is OK. I find the cupcakes to be slightly softer using cake flour.
- Eggs: 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: Buttermilk is required for this recipe. You can make your own DIY version of buttermilk if needed. Add 1 teaspoon of white vinegar or lemon juice to a liquid measuring cup. Then add enough whole milk to the same measuring cup until it reaches 1/2 cup. (In a pinch, lower fat or nondairy milks work for this soured milk, but the cupcakes won’t taste as moist or rich.) Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in the recipe.
- Milk Chocolate Frosting: Try my Milk Chocolate Frosting if you’re not a fan of dark chocolate.
- Be sure to check out my 10 tips for baking the BEST cupcakes before you begin!
Keywords: death by chocolate cupcakes, chocolate cupcakes