Dark Chocolate Cupcakes (with Black Cocoa)
These soft, moist dark chocolate cupcakes are perfect for chocolate lovers, with rich flavor from Dutch-processed and black cocoa in every bite.
Equipment
- 1 12-well cupcake pan with paper liners
- 1 Electric hand mixer or stand mixer with the paddle attachment
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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 ½ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ 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
- ½ 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 ½ teaspoon baking powder, ¾ teaspoon baking soda, ½ 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 ½ 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, ½ 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.
Notes
Only fill the cupcake liners half full or they will overflow in the oven.
Storage: Store unfrosted cupcakes in an airtight container at room temperature for up to 4 days. Store frosted cupcakes in a sealed container the refrigerator for up to 5 days, then warm on the counter for 30 minutes before serving.
Freezing: Freeze on a baking tray for 1-2 hours until frozen solid, then transfer to a freezer-safe sealed container and freeze for up to 3 months.
Let thaw in the refrigerator overnight and then on the counter for an hour before frosting.
Nutrition
Serving: 1cupcakeCalories: 312.9kcalCarbohydrates: 39.7gProtein: 2.7gFat: 17.9gSaturated Fat: 8.6gPolyunsaturated Fat: 3.4gMonounsaturated Fat: 4.5gTrans Fat: 0.3gCholesterol: 40mgSodium: 169.9mgPotassium: 122.7mgFiber: 2.3gSugar: 30.7gVitamin A: 400.3IUVitamin C: 0.1mgCalcium: 40.5mgIron: 1.2mg
Tried this recipe?Let us know how it was!