These dark chocolate cupcakes are soft, moist, and perfect for chocolate lovers! Their rich, chocolatey taste comes from two different types of cocoa powder, Dutch-processed and black cocoa, for a deep, bold chocolate flavor in every bite.
These dark chocolate cupcakes are a chocolate lover's dream. They're tender and perfectly moist, and the flavor is chocoholic-approved. They're rich, decadent, and possibly the best chocolate cupcakes ever.ย
This is a perfect cupcake recipe for birthday parties, Valentine's Day, and other special occasions. Or you can just enjoy them as a weeknight treat!
If you love chocolate cupcake recipes, try these hot cocoa cupcakes, chocolate cupcakes with cream cheese frosting or chocolate caramel cupcakes next.
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Why You'll Love This Recipe
- Soft, moist dark chocolate cake- I've used this recipe to make chocolate fudge cupcakes, chocolate banana cupcakes, truffle cake, and more. Each time, it bakes up super soft and moist because of the sour cream! Coffee helps make the chocolate flavor extra decadent.
- Dutch-processed and black cocoa powder- This recipe uses 2 types of unsweetened cocoa powder- Dutch-processed and black. Combined, the color and taste is rich and deep, like smooth dark chocolate!
- Easy cupcake recipe- You need an electric mixer for the frosting, but the cupcake batter comes together with only 2 bowls and a whisk. You can whip up a batch in under 30 minutes!
Ingredient Notes
Here are some notes about the ingredients used. For quantities and full instructions, see the recipe card below.
- All purpose flour- I recommend measuring the flour in grams with a kitchen scale for the best results! It's easy to overmeasure with a measuring cup, which makes cupcakes dry.
- Granulated sugar- Sweetens the cupcakes and helps hold on to moisture.
- Dutch-processed cocoa powder- This is my favorite type of cocoa powder for baking. It's washed in an alkaline solution, which creates a deep, rich chocolate flavor. The color is darker in comparison to unsweetened natural cocoa powder. Hershey's Special Dark and Rodelle are my favorites!
- Black cocoa powder- This cocoa is also alkalized, but it's ultra dutch-processed. It has a super smooth texture and taste (think Oreo cookies) with an almost black color. A little bit combined with dutch-process cocoa powder is what makes these truly dark chocolate cupcakes. I use the brand King Arthur Baking.
- Baking powder and baking soda- These leavening agents react with heat and acid to make the cupcakes rise. Check the expiration date before you use them to make sure they're fresh.
- Salt- Kosher salt or sea salt work best to balance the sweetness.
- Oil- Use flavorless oil to add fat and make the cupcakes soft with a moist crumb. Vegetable oil or canola oil work fine.
- Egg and egg white- A whole egg binds the ingredients together and adds richness while the extra egg white makes the cupcakes fluffy. Ensure they're room temperature so they're easy to mix in the batter.
- Sour cream- Full-fat sour cream adds moisture and richness to the cake. It should be at room temperature, so pull it and the eggs out of the fridge 1-2 hours before you start.
- Vanilla extract- A hint of pure vanilla extract rounds out the flavor profile. An equal amount of vanilla bean paste works too.
- Coffee- Freshly brewed coffee blooms the cocoa powder and makes the chocolate flavor richer and deeper. It won't make the cupcakes taste like coffee.
- Unsalted butter- Unsalted butter works best for the dark chocolate frosting so you can control the saltiness. Pull it out of the fridge to reach room temperature so it creams easily.
- Powdered sugar- This fine sugar is also known as confectioners' sugar. It sweetens the frosting and thickens it by drawing out moisture. Don't worry about sifting it.
- Heavy cream- Make sure to use heavy cream with at least 30% milkfat. The frosting won't emulsify if there isn't enough fat!
Substitutions and Variations
- Sour cream substitute- I've made this recipe many times with lots of different sour cream substitutes. You can use plain Greek yogurt, plain kefir, or buttermilk instead.
- Coffee substitutes- Brewed decaf coffee or hot water work.
- Use different frosting- Try something different like caramel buttercream, marshmallow frosting from these root beer cupcakes, peanut butter frosting, or chocolate mascarpone frosting.
- Fill the cupcakes- Use a cupcake corer or piping tip to make a hole in the center of the cupcakes. Then fill with salted caramel, strawberry filling, milk chocolate ganache, or raspberry preserves!
Step by Step Instructions
Start by preheating the oven to 350 degrees Fahrenheit (180 degrees Celsius). Line a 12-well cupcake pan with paper liners and set it aside.
Step 1: Start by whisking the flour, sugar, Dutch and black cocoa powder, baking powder, baking soda, and salt together in a large bowl.
Step 2: In a separate medium bowl, vigorously whisk the oil, egg, egg white, sour cream, and vanilla extract together until smooth.
Step 3: Pour the wet ingredients into the dry ingredients. Whisk until the batter is mostly smooth. Then add the hot coffee in 2 additions, folding with a rubber spatula until the cupcake batter is smooth and thin.
Step 4: Divide the batter between the liners using a cookie scoop, filling each cup ยฝ full so they don't overflow. Bake until a toothpick inserted in the center comes out clean with a few moist crumbs attached.
Step 5: Take the cupcakes out of the oven and let them cool in the hot pan for 10 minutes before transferring to a wire rack. Cool completely before decorating so the frosting doesn't melt off.
Step 6: For the frosting, start by creaming softened butter in the bowl of a hand mixer or stand mixer with the paddle attachment. Beat on medium-high speed for 2-3 minutes until creamy.
Step 7: Add the Dutch-processed and black cocoa. Mix on low until creamy. Scrape down the sides and bottom of the bowl.
Step 8: Next, add the powdered sugar on low one cup at a time. The mixture will look crumbly- this is normal!
Step 9: Increase to medium speed and gradually stream in the heavy cream until the desired consistency is reached. You can switch to the whisk attachment for a light and airy texture.
Step 10: Scoop the frosting into a piping bag fitted with a large tip (I used the Ateco 846) and frost your cupcakes. Decorate with chocolate shavings, sprinkles, or mini chocolate chips and enjoy!
Expert Baking Tips
- Use room temperature ingredients. I always recommend using room temperature dairy ingredients and eggs in baking! They'll mix together better than cold ingredients, making your batter bake up evenly.
- Make sure the coffee is hot. Your coffee should be very hot when you add it to the cupcake batter. It needs to be just under boiling to make the cocoa powder bloom and take on a richer, much more delicious chocolate flavor.
- Only fill the liners halfway. The cupcake liners should only be half full, not โ
or ยพ. If they're too full, the cupcakes will overflow in the oven. They'll sink in the middle, and the tops will get crisp and stick to the pan. I've made this mistake with these cupcakes and clean-up was not fun, trust me.
Storage and Freezing
Store unfrosted cupcakes in an airtight container on the counter for up to 4 days. Make sure they're completely cool before storing them or the warmth will create condensation in the container and make the cupcakes soggy.
Frosted dark chocolate cupcakes can be stored in an airtight container in the refrigerator for up to 5 days. Let them warm to room temperature on the counter for about 30 minutes before serving.
Freezing
I recommend freezing the cupcakes without frosting since the frosting can get watery when it's thawed out.
Freeze the cupcakes on a baking tray for 1-2 hours until frozen solid, then transfer to a freezer-safe sealed container or bag. Freeze for up to 3 months.
Let the cupcakes thaw in the refrigerator overnight and then on the counter for an hour before decorating and serving.
Frequently Asked Questions
Yes, you can! You can follow this mini chocolate cupcake recipe. Fill the mini cupcake liners halfway. Then bake at 350 degrees Fahrenheit (180 degrees Celsius) for 10-12 minutes.
Yes! Make the cupcakes 1 day in advance. Keep them at room temperature in a sealed container and frost the day of serving. Unfrosted cupcakes can be frozen up to 3 months. Before frosting and serving, thaw them overnight in the refrigerator and bring to room temperature.
Cupcakes are done once they've risen and the top springs back to the touch. A toothpick or butter knife insterted in the center should come out mostly clean with a few sticky crumbs, no wet batter. If the tester comes out with no crumbs, the cupcakes could be overcooked.
More Cupcake Recipes to Try
๐ Recipe
Dark Chocolate Cupcakes (with Black Cocoa)
Equipment
- 1 12-well cupcake pan with paper liners
- 1 Electric hand mixer or stand mixer with the paddle attachment
Need Metric or US Customary Measurements?
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Ingredients
Cupcakes
- 190 grams all purpose flour
- 290 grams granulated sugar
- 50 grams Dutch-processed cocoa powder
- 25 grams black cocoa powder
- 1 ยฝ teaspoon baking powder
- ยพ teaspoon baking soda
- ยฝ teaspoon salt
- 120 grams vegetable oil
- 1 egg room temperature
- 1 egg white room temperature
- 220 grams sour cream room temperature
- 1 teaspoons vanilla extract
- 150 grams brewed coffee hot
Chocolate Frosting
- 226 grams unsalted butter room temperature
- 30 grams Dutch-processed cocoa powder
- 30 grams black cocoa powder
- ยฝ teaspoon salt
- 440 grams powdered sugar
- 160 grams heavy cream room temperature
Instructions
Cupcakes
- Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Line a cupcake pan with liners and set aside.
- Add the flour, sugar, Dutch and black cocoa powder, baking powder, baking soda, and salt to a large mixing bowl. Whisk until combined.190 grams all purpose flour, 290 grams granulated sugar, 50 grams Dutch-processed cocoa powder, 25 grams black cocoa powder, 1 ยฝ teaspoon baking powder, ยพ teaspoon baking soda, ยฝ teaspoon salt
- In a separate bowl, whisk the oil, egg, egg white, sour cream, and vanilla together until smooth.120 grams vegetable oil, 1 egg, 1 egg white, 220 grams sour cream, 1 teaspoons vanilla extract
- Pour the wet ingredients into the dry ingredients. Fold until the batter is well combined. Some lumps are ok.
- Pour half of the hot coffee into the batter and fold until combined. Then mix in the remaining half. The batter will be thin and smooth.150 grams brewed coffee
- Fill each cupcake liner ยฝ full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool in the tin for 10 minutes, then transfer to a wire rack and cool completely.
Chocolate Frosting
- Add softened unsalted butter to the bowl of a stand mixer or hand mixer. Beat on medium high speed for 2-3 minutes until creamy. Scrape down the sides of the bowl.226 grams unsalted butter
- Mix in the cocoa powders and salt on low. Once incorporated, increase the speed to medium until creamy.30 grams Dutch-processed cocoa powder, 30 grams black cocoa powder, ยฝ teaspoon salt
- With the mixer on low, gradually mix in the powdered sugar. Once it's all added, increase the speed to medium. It will look crumbly.440 grams powdered sugar
- With the mixer running, slowly stream in the heavy cream until the desired consistency is reached.160 grams heavy cream
- Fill a piping bag fitted with a piping tip with frosting. Pipe a swirl on top of each cupcake, add chocolate shavings, and enjoy.
Brittany Kovalaski
I was really looking forward to this recipe but it turned out super disappointing. Is there a mistake in this recipe? After following the recipe exactly my first time, this batter is WAY too wet. The cupcake has no shape and falls completely apart when you pull the liner away. It also sticks to the liner a LOT. I tried cooking for a little longer and even tried the rice trick but nothing was making these better until I added another 1 CUP of flour to my batter. The cupcakes finally raised correctly and had shape when you pulled the liner off. They were still very moist and had great flavor. I wasted a lot of batter so that was super frustrating. I hope this helps the next person who tries this one.
Megan Weimer
Hi Brittany, I'm so sorry these didn't turn out for you! I updated the recipe to have a little more flour and less liquid, which will help the cupcakes have more structure.