Dark Chocolate Cupcakes
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
These dark chocolate cupcakes are my go to recipe when I want to impress without spending hours in the kitchen. With just 15 minutes of prep and 30 minutes in the oven, you'll have decadent treats ready to serve to guests or enjoy yourself. The dark chocolate in these cupcakes is packed with antioxidants that are good for your heart, so you can feel a little better about indulging. What I love most is how simple the ingredients are and how affordable it is to make a batch. One taste of these moist, rich cupcakes topped with silky ganache and you'll understand why they're such a crowd pleaser.
Ella x
Ingredients
- 250 gall-purpose flour
- 150 gunsalted butter
- 200 ggranulated sugar
- 50 gunsweetened cocoa powder
- 4 egglarge eggs
- 1 mLvanilla extract
- 300 gdark chocolate chips
- 100 mLunsalted milk
- 2 gbaking powder
- 1 gsalt
- 20 gconfectioners' sugar
- 100 gunsalted butter for ganache
- 200 gdark chocolate for ganache
- 50 mLheavy cream for ganache
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line a 12-cup muffin tin with paper liners.
Tip: Use a gentle touch when handling the liners to avoid creasing.
- 2
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Tip: This will help you avoid lumps in your batter.
- 3
In a large bowl, use an electric mixer to beat the butter and sugar until light and fluffy, about 2-3 minutes.
Tip: Use a stand mixer or a handheld electric mixer for this step.
- 4
Add the cocoa powder and mix until well combined.
Tip: Don't forget to scrape down the sides of the bowl.
- 5
Beat in the eggs one at a time, followed by the vanilla extract.
Tip: Make sure each egg is fully incorporated before adding the next.
- 6
With the mixer on low speed, gradually add the flour mixture and mix until just combined.
Tip: Don't overmix, or your cupcakes will be dense.
- 7
Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Make sure the chocolate is melted and smooth before proceeding.
- 8
Allow the chocolate to cool slightly, then fold it into the batter until well combined.
Tip: Don't overmix, or your cupcakes will be tough.
- 9
Divide the batter evenly among the muffin cups.
Tip: Use a spatula or spoon to fill the cups, if necessary.
- 10
Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Tip: Don't overbake, or your cupcakes will be dry.
- 11
Allow the cupcakes to cool completely in the pan.
Tip: This will help them retain their shape and make them easier to frost.
- 12
To make the ganache, melt the butter and chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Make sure the chocolate is melted and smooth before proceeding.
- 13
Add the heavy cream to the melted chocolate and stir until smooth.
Tip: Don't worry if the ganache seems too thin – it will thicken as it cools.
- 14
Frost the cooled cupcakes with the ganache, using a spatula or piping bag to create a smooth, even layer.
Tip: Make sure to frost the cupcakes just before serving, as the ganache will start to set over time.
- 15
Dust the cupcakes with confectioners' sugar before serving, if desired.
Tip: This will add a nice textural element to your cupcakes.
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