Dark Chocolate Cupcakes
How to make DARK CHOCOLATE CUPCAKES! These are so soft and moist and topped off with a silky peanut butter frosting!
- Prep time
- 25 min
- Cook time
- 18 min
- Yield
- 24 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 ¾ cup all-purpose flour
- 1 cup light brown sugar (tightly packed)
- 1 cup sugar
- ¾ cup dark cocoa powder ((see note))
- 1 ½ teaspoons baking soda
- ¾ teaspoon salt
- ½ cup unsalted butter (melted)
- ½ cup avocado oil or vegetable oil or canola oil (may substitute vegetable oil)
- 2 large eggs + 1 egg yolk (room temperature preferred)
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 4 oz dark chocolate (very finely chopped, I use 75%)
- ½ cup hot coffee* (or 1 teaspoon instant coffee dissolved into ½ cup hot water)
- 1 batch peanut butter frosting (or your favorite frosting)
Instructions
- 1
Preheat your oven to 350F (175C) and line 2 12-count muffin tins with paper liners. Set aside.
- 2
In the bowl of a stand mixer fitted with a paddle attachment, whisk together flour, sugars, cocoa powder, baking soda, and salt.
- 3
Add melted butter and oil, stir well.
- 4
Add eggs and egg yolk, one at a time, stirring well after each addition. Pause occasionally to scrape down the sides and bottom of bowl.
- 5
Stir in vanilla extract. Gradually add buttermilk and stir well, then stir in chopped chocolate.
- 6
Add hot coffee, stirring until ingredients are well-combined (be sure to scrape sides and bottom of bowl again).
- 7
Evenly divide batter into prepared muffin tins. Do not fill muffin tins higher than ⅔ of the way full or the batter will spread out over the top of the pan and you'll have awkward and unappealing flat-topped cupcakes.
- 8
Bake on 350F (175C) for 18 minutes or until a toothpick inserted in center should come out with moist crumbs (not wet batter).
- 9
Allow to cool completely in the muffin tins before removing and decorating with your favorite frosting. I recommend using my peanut butter frosting.