Double Dark Chocolate Cupcakes
I love anything dark chocolate, but these cupcakes have to be one of the best chocolate desserts I have made! These tender double dark chocolate cupcakes are topped with just the right amount of extra rich buttercream. Perfect for any chocolate lover!
Ingredients
For the Dark Chocolate Cupcakes
- 1 cup all-purpose flour
- ¼ cup Dutch-processed cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- ⅓ cup canola or coconut oil
- ½ cup granulated sugar
- ¼ cup packed brown sugar
- 2 large eggs (room temperature)
- 1 tsp vanilla extract
- ⅔ cup full-fat buttermilk (room temperature)
- 2 tsp instant coffee/instant espresso powder
For the Dark Chocolate Buttercream
- 1 cup extra dark chocolate, chopped (I like to use 78% dark chocolate or higher)
- 1½ cups unsalted butter (room temperature)
- 1 tsp vanilla extract
- ¼ tsp salt
- 2¼ cups powdered sugar
- 1-2 tbsp heavy cream (optional)
Instructions
For the Dark Chocolate Cupcakes
- For high altitude adjustments, please see the instructions in the "Notes" section below!
- Preheat oven to 350°F and line a 12 cup muffin tin with cupcake liners. Set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. Set aside.
- In a large bowl, whisk together the oil, granulated sugar and brown sugar. Whisk in one egg at a time and add the vanilla extract.
- In a measuring cup, measure out the buttermilk and then stir in the instant coffee/espresso powder.
- Alternate mixing the dry ingredients and buttermilk mixture into the wet ingredients. Mix until just combined but do not overmix.
- Fill each cupcake liner ⅔ full with the batter. Bake for 20 minutes in the oven, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Let cupcakes cool in a pan for 10 minutes before transferring to a wire rack to cool completely. Frost with dark chocolate buttercream (recipe below).
For the Dark Chocolate Buttercream
- In a small pan over low heat, melt the chopped dark chocolate. Stir frequently and watch the chocolate so that it does not burn. Once melted remove from the heat and set aside to cool.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter on medium-high speed for 3-5 minutes, or until it becomes very pale and fluffy.
- Reduce mixer to low speed and gradually add the powdered sugar. Increase speed to medium-high and beat the powdered sugar and butter together until smooth, about 2 minutes.
- Add the vanilla and salt and beat on medium speed until combined. Scrape down the sides of the bowl as needed.
- Add the cooled, melted chocolate to the mixing bowl and beat on low speed until combined. Increase speed to high and beat until light and fluffy. Add in 1 tbsp. of heavy cream at a time if frosting is too thick.
- Frost cooled cupcakes with an offset spatula or piping bag and enjoy!
Notes
- Cupcakes can be stored in an airtight container at room temperature for up to 3 days.
- Extra frosting can be stored in an airtight container in the freezer for 1 month. When ready to use, thaw at room temperature and then beat with a mixer to restore original fluffy texture!
- Increase flour by 1 tbsp.
- Decrease baking soda by ½ tsp.
- Decrease granulated sugar by ½ tbsp.
- Use 3 eggs instead of 2
- Increase baking temperature to 360°F
- Decrease baking time by 5 minutes (I would bake for 12 - 15 minutes, depending on the heat of your oven)
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