Dark Chocolate Cupcakes
- Ready In:
- 1hr 50mins
- Ingredients:
- 15
- Yields:
-
18 cupcakes
ingredients
- 177.44 ml unsweetened natural cocoa powder
- 157.80 ml boiling water
- 236.59 ml buttermilk
- 414.03 ml all-purpose flour
- 7.39 ml baking powder
- 2.46 ml kosher salt
- 177.44 ml unsalted butter, at room temperature
- 236.59 ml sugar
- 118.29 ml firmly packed light brown sugar
- 3 large eggs
- 9.85 ml pure vanilla extract
-
Dark Chocolate Frosting
- 226.79 g unsweetened chocolate, chopped
- 236.59 ml unsalted butter, at cool room temperature
- 591.47 ml powdered sugar, sifted
- 9.85 ml pure vanilla extract
directions
- Preheat oven to 350 degrees.
- Line 18 standard muffin cups with paper liners, or butter and dust with flour.
- In a bowl, whisk the cocoa into the boiling water.
- Let cool to lukewarm, then whisk in the buttermilk.
- In another bowl, sift together the flour, baking soda, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars on medium speed until combined.
- Add the eggs one at a time, beating well after each addition.
- Add the vanilla along with the final egg.
- Decrease the speed to low and add the dry ingredients in 3 additions alternately with the cocoa-buttermilk mixture in 2 additions, starting and ending with the dry ingredients.
- Beat just until combined.
- Divide the batter among the lined paper cups, filling each cup almost full.
- Bake until the cupcakes are puffed and a toothpick inserted into the center of one comes out clean, 15-20 minutes.
- Let cool completely on a wire rack.
- Remove the cupcakes from the pans.
- Spread a thick layer of frosting on each cupcake and serve.
- To make the frosting: place the chocolate in the top of a double boiler over (not touching) barely simmering water, and warm, stirring often, until melted.
- Remove from over the water and let cool to room temperature.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and powdered sugar on medium speed until light and fluffy, about 3 minutes.
- Beat in the vanilla.
- Add the cooled chocolate and beat on low speed until incorporated, then increase the speed and beat until light and fluffy, about 2 minutes.
- The frosting will keep for up to 3 days.
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