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Dark Chocolate Cupcakes Recipe

Dark Chocolate Cupcakes (with Peanut Butter Frosting!)

Rahat
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 kcal

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

Instructions
 

  • Preheat your oven to 350F (175C) and line 2 12-count muffin tins with paper liners. Set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment, whisk together flour, sugars, cocoa powder, baking soda, and salt.
  • Add melted butter and oil, stir well.
  • 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.
  • Stir in vanilla extract. Gradually add buttermilk and stir well, then stir in chopped chocolate.
  • Add hot coffee, stirring until ingredients are well-combined (be sure to scrape sides and bottom of bowl again).
  • 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.
  • Bake on 350F (175C) for 18 minutes or until a toothpick inserted in center should come out with moist crumbs (not wet batter).
  • 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
Keyword chocolate dessert, dark chocolate cupcakes, easy cupcake recipe, homemade frosting, peanut butter frosting
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