Dark Chocolate Cupcakes and Recipe

Dark Chocolate Cupcakes

(For a white cupcake recipe and photo click here)


8 T unsalted butter, cut into 4 pieces

2 oz. bittersweet chocolate, chopped

1/2 C Dutch-processed cocoa

3/4 C unbleached all-purpose flour

1/2 t baking soda

3/4 t baking powder

2 large eggs

3/4 C sugar

1 t vanilla extract

1/2 t table salt

1/2 C sour cream


Place oven rack in lower-middle position, pre-heat oven to 350 degrees. Line muffin pan with cupcake liners.


Combine first 3 ingredients in medium heatproof bowl. Melt ingredients using a double-boiler or a saucepan over simmering water. Whisk until smooth and combined. Set aside to cool, until just warm to the touch.


Whisk flour, baking soda and baking powder in small bowl to combine.


Whisk eggs in medium bowl to combine; add sugar, vanilla, and salt and wisk until fully incorporated. Add cooled chocolate mixture; whisk until fully combined. Alternate about 1/3 of flour mixture with the sour cream into chocolate mixture and whisk until combined. End with remaining flour mixture and whisk until batter is homogenous and thick.


Divide batter evenly among muffin pan cups. Bake until toothpick comes out clean, 18-20 minutes.


Cool in pan on wire rack, about 15 minutes. Cool to room temperature before icing, about 30 minutes.


Easy Vanilla Bean Buttercream


10 T unsalted butter, softened

1/2 vanilla bean, halved lengthwise

1 1/4 C confectioners' sugar

pinch table salt

1/2 t vanilla extract

1 T heavy cream


In standing mixer with whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Scrape seeds from vanilla bean into butter and beat mixture at medium-high speed to combine, about 15 seconds. Add confectioners' sugar and salt; beat at medium-low until most of the sugar is moistened, about 45 seconds. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds. Scrape bowl, add vanilla extract and heavy cream. Increase speed to medium-high and beat until light and fluffy, about 4 minutes. Scrape down bowl occasionally. Note: If using a handheld mixer, increase mixing times by at least 50%.



megan, Dulcie and 66 more people faved this
  • Elisabet PRO 10y

    I apologize for bothering you again, Megan, but what is a T? A tablespoon? A stick? I found out a stick is about 100gr of butter, but I think 800grs butter is too much. ¿?
  • smcgee PRO 10y

    A "T" is a tablespoon (and a "t" is a teaspoon).

    1 stick of butter = 1/4 pound
    1 stick of butter = 1/2 cup
    1 stick of butter = 8 tablespoons
    1 stick of butter = 4 ounces
    1 stick of butter = 113 grams

    So 10 tablespoons would be about 140 grams.
  • Elisabet PRO 10y

    thank you very much! :)
    i'll make them this weekend, i'm already drooling. :)
  • goingnuts 10y

  • chocolate monster mel 10y

    Hello, I made these today and they were so good! Thank you so much for sharing the recipe. :) -Mel
  • Juicy Jaay 10y

    These look soooo delicious!!
  • do it! yourself. 10y

    Splendid! i've never made cupcakes before, but on the first try, these turned out wonderful! now it's time to share the love :)
  • lming60 8y

    Tried the recipe last night and it turned out soooooo good that everyone at work was impressed :)

    It's a wonderful feeling especially it's my very first try at baking and the result is delicious cup cakes that will make you drool.
  • chewy20 7y

    what is unbleached all-purpose flour?
    can i use plain flour instead?
    if i want to pipe the icing onto the cupcakes, do i need to refrigerate the icing first?
  • smcgee PRO 7y

    See here for an explanation of flour types. Plain flour will work fine.

    You shouldn't need to refrigerate the icing first. I piped it here without doing so.
  • ♥Carri & Brian♥ PRO 7y

    Looks yummy - thanks for sharing the recipe! Can't wait to try them soon.
  • lacy9 6y

    how many cupcakes does this recipe make
  • smcgee PRO 6y

    Just 12, I think.
  • Andreia Maranhao 6y

    What is sour cream? I live in Brazil and I do not know what that is
  • smcgee PRO 6y

    Here's a definition of sour cream. You could probably substitute creme fraiche or plain yogurt.
  • Elisabet PRO 5y

    i have baked this muffins many times, and as we don't have sour cream here in Spain, i always use Danone's Quark, it works perfectly.

    i sometimes put chocolate chips in the batter too.

    by the way, the BEST chocolate muffin recipe i've ever tried. now i have to try the icing.
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Taken on March 6, 2005
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