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Dark Chocolate Cupcakes Recipe
Rahat

Dark Chocolate Cupcakes (with Peanut Butter Frosting!)

These Dark Chocolate Cupcakes are a decadent treat that combines rich, velvety cocoa with a luscious peanut butter frosting. In just 43 minutes, you can create a dessert that’s both indulgent and satisfying, perfect for any occasion.
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Prep Time 25 minutes
Cook Time 18 minutes
Total Time 43 minutes
Servings: 24 cupcakes
Calories: 223
Ingredients Method Nutrition

Ingredients
  

  • 1 3/4 cup all-purpose flour (215 g)
  • 1 cup light brown sugar (200 g) tightly packed
  • 1 cup sugar (200 g)
  • 3/4 cup dark cocoa powder (75 g) (see note)
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 1/2 cup unsalted butter (113 g) melted
  • 1/2 cup canola oil (118 ml) may substitute vegetable oil
  • 2 large eggs + 1 egg yolk room temperature preferred
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk
  • 4 oz dark chocolate (113 g) very finely chopped, I use 75%
  • 1/2 cup hot coffee * or 1 teaspoon instant coffee dissolved into ½ cup hot water
  • 1 batch peanut butter frosting or your favorite frosting

Method
 

  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.

Nutrition

Calories: 223kcalCarbohydrates: 29gProtein: 3gFat: 12gSaturated Fat: 4gCholesterol: 27mgSodium: 162mgPotassium: 120mgFiber: 2gSugar: 19gVitamin A: 159IUCalcium: 31mgIron: 2mg
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