Dark Chocolate Cupcakes and Recipe

    Newer Older

    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%.

    not martha, dulcie, daymented, and 65 other people added this photo to their favorites.

    1. betty. ages ago | reply

      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. ¿?

    2. smcgee ages ago | reply

      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.

    3. betty. ages ago | reply

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

    4. goingnuts [deleted] ages ago | reply


    5. chocolate monster mel ages ago | reply

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

    6. Fingers In The Frosting ages ago | reply

      These look soooo delicious!!

    7. do it! yourself. ages ago | reply

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

    8. lming60 ages ago | reply

      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.

    9. chewy20 113 months ago | reply

      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?

    10. smcgee 113 months ago | reply

      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.

    11. ♥Carri & Brian♥ 112 months ago | reply

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

    12. lacy9 98 months ago | reply

      how many cupcakes does this recipe make

    13. smcgee 98 months ago | reply

      Just 12, I think.

    14. Andreia Maranhao 97 months ago | reply

      What is sour cream? I live in Brazil and I do not know what that is

    15. smcgee 97 months ago | reply

      Here's a definition of sour cream. You could probably substitute creme fraiche or plain yogurt.

    16. betty. 85 months ago | reply

      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.

    keyboard shortcuts: previous photo next photo L view in light box F favorite < scroll film strip left > scroll film strip right ? show all shortcuts