Name: Dark Chocolate Cupcakes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Cuisine: American
Ingredients: 2 cups, plus 2 tablespoons white sugar; 1 3/4 cups all-purpose flour; 3/4 cup, plus 2 tablespoons dark cocoa powder; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 1/2 teaspoons salt; 2 eggs; 1 cup whole milk; 1/2 cup vegetable oil; 1 tablespoon pure vanilla extract; 1 tablespoon instant espresso powder (optional); 3/4 cup water

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DARK CHOCOLATE CUPCAKES – Calling all chocoholics! These rich, moist cupcakes are flavored with dark chocolate, and they’re sure to satisfy any chocolate craving.

If you’ve been following my blog for any amount of time you’ll know that I’m a huge chocolate fan, especially dark chocolate. So, when I came across these Dark Chocolate Cupcakes, I knew I needed to try them out. I’m so happy I did!

The flavor is so rich and delicious, and they’re incredibly moist and delicate. I wasn’t the only one who thought so. My husband and our guests also really enjoyed them.

This recipe makes 2 dozen cupcakes. If you don’t think you’re going to need that many, you can freeze the extra ones for later! Simple place them in an airtight container in a single layer and stick them in the freezer. You can store them there for up to 3 months.

When you’re ready to use them, just pull out the number of cupcakes you want and let them thaw on the counter for an hour or so, or until they come up to room temperature. Then frost them and enjoy!

I like to frost Dark Chocolate Cupcakes with chocolate buttercream, however a vanilla buttercream frosting would also be fantastic. If you’re looking for something a little less sweet, try frosting the cupcakes with Homemade Whipped Cream.

Store cupcakes in an airtight container. If they’re unfrosted, you can store them on the counter. If you’ve already frosted them with anything that has dairy in it, you’ll want to store those in the fridge.

Are you craving more chocolate? Try my German Chocolate Cookies or Double Chocolate Belgian Waffles.

Here’s what you need to make Dark Chocolate Cupcakes…

White sugar
All-purpose flour
Dark cocoa powder
Baking powder
Baking soda
Salt
Eggs
Whole milk
Vegetable oil
Vanilla extract
Instant espresso powder (optional)
Water

Dark Chocolate Cupcakes

Yield: 2 dozen

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

DARK CHOCOLATE CUPCAKES - Calling all chocoholics! These rich, moist cupcakes are flavored with dark chocolate, and they're sure to satisfy any chocolate craving.

Ingredients

2 cups, plus 2 tablespoons white sugar
1 3/4 cups all-purpose flour
3/4 cup, plus 2 tablespoons dark cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons salt
2 eggs
1 cup whole milk
1/2 cup vegetable oil
1 tablespoon pure vanilla extract
1 tablespoon instant espresso powder (optional)
3/4 cup water

Instructions

Preheat oven to 325.
Line muffins tins with papers, enough for 24 muffins.
In a large bowl, add the sugar, flour, cocoa, baking powder, baking soda, and salt. Whisk to combine.
In a separate medium bowl, add the eggs, milk, vegetable oil, and vanilla. Whisk to combine.
Add the egg mixture to the flour mixture. Whisk to combine, scraping down the sides of the bowl as needed.
In a small microwavable glass, heat the water until boiling.
Add the instant espresso powder to the boiling water. Whisk until it is completely dissolved.
Add the hot water mixture to the batter, whisk to combine. This is a thin batter.
Fill the lined muffin tins with the batter slightly over half-way full.
Bake for 22-24 minutes, an inserted toothpick should come out clean.
Allow the cupcakes to cool for at least 30 minutes before moving to a cooling rack.
Top with your frosting of choice.

Nutrition Information:

Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 93Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 17mgSodium: 200mgCarbohydrates: 9gFiber: 0gSugar: 2gProtein: 2g

Nutritional information is provided as a courtesy and is only an estimate.