Dark Chocolate Cupcake recipe is completely dedicated to all the dessert lovers and chocoholics. One of my all-time favorite… coz it almost feels like heaven on earth with the divine indulgence of chocolate with an awesome frosting. Yes! Imagine a rich, tender homemade dark chocolate cupcake with chocolate fudge frosting.
You’ll find every excuse to make this classic cupcake over and over again! Cupcakes come in many flavors and colors… but I am a little biased towards this little creation with a few colorful sprinkles on top of it… ah, lovely 🙂
A dessert that everyone loves! And my fluffy, creamy chocolate frosting is the perfect topping for these homemade fudgy, rich and mesmerizing cupcakes. If you’re nervous about making homemade frosting, don’t be. It’s one of the easiest things to master, trust me.
These cupcakes are made with coco powder with 2 eggs, oil, brown sugar and buttermilk. Is buttermilk giving you all a hitch? Buttermilk is required for this recipe – the lactic acid present is what will allow the baking soda to react and leaven the cake.
Some very helpful tips before we start off with the whole recipe of this lovely treat.
| Tip: Using cake flour instead of all-purpose flour is Ok. I find the cupcakes to be slightly softer when using cake flour. |
| Tip: Try our Oreo or white Chocolate Frosting if you’re not a fan of dark chocolate. |
| Tip: Don’t have buttermilk? You can make your own. Measure 2 teaspoons of white vinegar or lemon juice in a measuring cup. Then, add enough milk (1%, 2%, or whole) to the same measuring cup, until it reaches 1/2 cup. Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in your recipe. |
| Tip: The batter for cupcakes will be very thick… so don’t get worried about it, just imagine that it will give you the best fudgy dark chocolate cupcakes in few minutes. |
Now let’s get started 🙂
| Serves: 12 cupcakes |
Preparation time: 15 mins |
Cooking time: 15 mins |
Level: easy |
Ingredients
For Dark Chocolate Cupcakes:
- 125 gms (4.4 ounce) castor sugar
- 100 gms (3.5 ounce) all-purpose flour
- 25 gms (0.88 ounce) coco powder
- 125 ml refined oil
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 eggs
- 1/4 cup buttermilk (or 1/4 cup milk + 1 teaspoon lemon juice)
- 1/4 teaspoon salt
For Chocolate Fudge Frosting:
- 160 gms (5.6 ounce) confectioners’ sugar
- 120 gms (4.2 ounce) unsweetened coarsely chopped dark chocolate
- 150 gms (5.3 ounce) unsalted butter, softened to room temperature
- 1/2 teaspoon vanilla extract
- Semi-sweet chocolate chips or your favorite sprinkles for decoration (optional)
Directions for the Dark Chocolate Cupcake
- Preheat the oven to 160 Celsius degrees.
- Line a 12-cup cupcake/muffin pan with cupcake liners. Set aside.
- 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 half of the flour mixture, then half of the buttermilk. Repeat until everything is added.
- Whisk them all together till the batter is thick like pudding.
- Divide the batter between 12 liners in your cupcake pan.
- Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool completely before frosting.
Directions for the Fudge Frosting
- 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.
- 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 icing sugar alternately with 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 in spiral shape cooled cupcakes and top with chocolate chips or sprinkles 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.
Please do share your feedback and tips on this dark chocolate cupcake recipe… so that we can learn more from you and share more awesome ideas and recipes in the future 🙂
