Dark Chocolate Cupcakes. Treat the chocolate lovers of your family with this delicious cupcake - a perfect baked dessert. The dark chocolate cupcakes themselves are made with my favorite dark chocolate cocoa powder (or you can use regular unsweetened cocoa powder). And they are really easy to make.

Dark chocolate cupcakes made from scratch (using real dark chocolate and special dark cocoa powder!) and topped with the silky smooth peanut butter frosting that I shared last week! These dark chocolate cupcakes are ultra chocolatey. Take yourself on a taste adventure and give these a go. You can have Dark Chocolate Cupcakes using 12 ingredients and 8 steps. Here is how you cook it.

Ingredients of Dark Chocolate Cupcakes

It's 2 2/3 cup of All purpose flour.
Prepare 1 cup of Natural unsweetened cocoa powder.
Prepare 1 1/2 tsp of Baking soda.
You need 1/2 tsp of Salt (omit if using salted butter).
It's 113 grams of Butter, room temperature.
Prepare 1/2 cup of Oil.
You need 2 cup of White sugar.
It's 4 of Eggs, room temperature.
You need 2 tsp of Vanilla extract.
You need 1 cup of Milk (I used soured creamline milk, but buttermilk works as well or sour cream/milk or milk with 1/4tsp lemon juice or vinegar).
Prepare 1 cup of Hot water.
You need 1 tsp of Instant coffee granules.

Reviews for: Photos of Dark Chocolate Bacon Cupcakes. These Dark Chocolate Orange Cupcakes are so intense in flavors! Fluffy dark chocolate cupcakes frosted with tangy-sweet orange buttercream. These decadent cupcakes are perfectly chocolaty with a soft and moist crumb and that dark chocolate, cream cheese frosting - try not to eat it by the spoonful before you top the cupcakes!

Dark Chocolate Cupcakes instructions

Preheat oven to 375F/190C. Prepare the muffin pans accordingly..
In a separate bowl, add the flour, soda, salt, and cocoa and mix well with a whisk..
Cream softened butter with sugar. The mixture won't quite come together like normal but once your done, it should look something similar to clumpy wet sand (exactly what you want to think of when you make cupcakes)..
Add the eggs and oil to the butter mixture, making sure to mix thoroughly and scraping the bowl after each addition. Add the vanilla..
Alternate dry ingredients and milk to the butter mixture, only mixing until just combined. You should start and end with the flour..
In a separate cup, dissolve the coffee in the hot water. Add it to the batter, mixing on low speed until just combined. If you want a mellower chocolate taste, the coffee can be omitted or you can play around with the amounts. Just be careful about adding more as it can make the cupcakes bitter..
Scoop into cups and bake for 15 min. If they need more time, drop the oven temperature to 350F/180C. Cupcakes are done when a toothpick inserted comes out with a few moist crumbs. As opposed to some other cupcakes, these are a bit more forgiving if over baked..
Let cool on a wire rack and then top accordingly. Pictured are chocolate cupcakes with raspberry purée inside and topped with a ganache. I also made a creamy peanut butter buttercream..

Delicious super moist dark chocolate raspberry cupcakes with raspberry whipped cream frosting. Perfect to bake for parties and a great chocolate cupcake recipe for topping with whatever frosting. Peggy Cullen, the owner of Lucky Star Sweets, fills her tender chocolate cupcakes with a creamy, salty peanut butter mixture; then she dips the tops twice in a rich, silky chocolate ganache frosting. Special Dark Chocolate Cupcakes-a moist delicate crumb with a rich dark chocolate flavor! I shared with you the most incredible White Buttercream Frosting the other day.