dark chocolate cupcake recipe

Dark Chocolate Cupcake Recipe

A deep, decadent Dark Chocolate Cupcake recipe that comes with a warning label. These cupcakes are highly addictive, especially for chocolate lovers. This dark chocolate cupcake recipe involves some serious chocolate. What we like about it is the use of chocolate solely, instead of cocoa powder; giving it a nice rich flavor without being too sweet. The frosting is a glossy slick semi-sweet fudge frosting. An optional sprinkle on top of chopped walnuts or shredded coconut flakes are, of course, highly recommended.

Dark Chocolate Cupcake Recipe
For those who love good dark chocolate, this recipe is one you will become addicted to quite quickly. These cupcakes involve only the darkest, deepest chocolates making for a wonderful chocolate delight.
Course: Dessert
Servings: 12 cupcakes
  • 5 oz. bittersweet chocolate 70% cacao, coarsely chopped
  • 3 Tbsp. unsalted butter cut up
  • 2/3 cup heavy whipping cream
  • 1/3 cup sugar
  • 1/8 teaspoon salt
  • 1 cup all-purpose flour
  • 1/2 tsp. baking soda
  • 3 oz. unsweetened chocolate 99% cacao, coarsely chopped
  • 3 Tbsp. unsalted butter cut up
  • 1/2 cup boiling water
  • 2 Tbsp. safflower oil
  • 1 cup plus 2 Tbsp. packed brown sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1/4 tsp. salt
  • 1 oz. bittersweet chocolate 70% cacao or semi-sweet chocolate, finely chopped
  1. Place 5 oz. bittersweet chocolate and 3 tablespoons butter in medium bowl. Bring cream, sugar and 1/8 teaspoon salt to a simmer in medium saucepan over medium heat. Reduce heat to medium-low; simmer 4 minutes, stirring frequently. Pour over chocolate mixture; whisk just until chocolate mixture is melted, smooth and glossy.
  2. Cool at room temperature, without stirring, 2 or 3 hours or until spreadable. (Or refrigerate frosting about 45 minutes, without stirring, making sure it doesn’t harden. Let stand at room temperature until of spreadable consistency.)
  3. Heat oven to 350 degrees Fahrenheit. Line 12 muffin cups with paper liners. Whisk flour and baking soda in small bowl.
  4. Place unsweetened chocolate and 3 tablespoons butter in small bowl. Add boiling water, stir until chocolate mixture is melted. Stir in oil.
  5. Beat brown sugar, eggs, vanilla and 1/4 teaspoon salt in large bowl at high speed 3 to 4 minutes or until light and thick. At low speed, gradually beat in melted chocolate mixture. Add flour mixture in two parts, beating just until blended. Stir in 1 oz. bittersweet chocolate. Spoon into muffin cups.
  6. Bake 20 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove cupcakes from pan; cool completely. Spread frosting over cupcakes.
Recipe Notes

These dark chocolate cupcakes are very addictive. Eat at your own risk.

Here is a video that shows you how to make these cupcakes step-by-step. Enjoy!