Dark Chocolate Cupcakes
Ingredients
The cupcakes
-
¾
cup
cake flour or all-purpose flour, sifted
-
½
cup
dark cocoa powder, sifted
-
1
tablespoon
espresso powder (optional)
-
1
teaspoon
baking powder
-
¼
teaspoon
coarse salt
-
½
cup
oil
-
½
cup
granulated sugar
-
2
large
eggs, room temperature
-
2
teaspoons
pure vanilla extract
-
½
cup
milk or chocolate milk
The frosting
-
¼
cup
dark chocolate chips
-
¼
cup
butter, softened
-
4
ounces
cream cheese, softened
-
1 ½
cups
powdered sugar
-
½
teaspoon
pure vanilla extract
-
a pinch
coarse salt (optional)
-
¼
cup
crushed walnuts, for decorating (optional)
Instructions
- Preheat the oven to 350°F and line a 12-cup muffin tin with liners.
- Whisk together the flour, cocoa powder, espresso powder (if using), baking powder, and salt in a medium bowl.
- In a stand mixer, beat the oil and sugar until fluffy, then add eggs one at a time and mix in the vanilla.
- Gradually add the dry ingredients and milk to the wet mixture, alternating until just combined.
- Fill each cupcake liner about ¾ full and bake for 15-20 minutes until a toothpick comes out clean.
- Let the cupcakes cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
- For the frosting, melt the dark chocolate in the microwave in 30-second increments.
- Beat the softened butter and cream cheese until fluffy, then add melted chocolate and powdered sugar gradually.
- Pipe or spread the frosting on the cooled cupcakes and top with crushed walnuts if desired.
Nutrition Facts (estimated)
Servings
12
Calories
353
Total fat
19g
Total carbohydrates
41g
Total protein
5g
Sodium
122mg
Cholesterol
51mg
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