Dark Chocolate Cupcakes
Indulge your chocolate cravings with these irresistibly rich Dark Chocolate Cupcakes, made with velvety Dutch-processed cocoa and a touch of brown sugar for a deep, caramelized sweetness. This recipe delivers ultra-moist cupcakes enhanced by the addition of boiling water, which intensifies the chocolate flavor. Quick and easy to whip up in just over 30 minutes, these decadent treats are perfect for any occasion, whether you top them with glossy frosting, a sprinkle of dark chocolate chips, or enjoy them plain. With a perfectly tender crumb and a flavor that's luxuriously bold, these cupcakes are bound to be your new go-to dessert. Keywords: dark chocolate cupcakes, moist cupcakes, homemade chocolate cupcakes, easy cupcake recipe.
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Recipe Information
Ingredients
- 1.0 cup All-purpose flour
- 0.5 cup Unsweetened cocoa powder (dark or Dutch-processed)
- 0.75 cup Granulated sugar
- 0.5 cup Brown sugar (packed)
- 1.0 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 large Egg
- 0.5 cup Whole milk
- 0.25 cup Vegetable oil
- 1.0 teaspoon Vanilla extract
- 0.5 cup Boiling water
- 0.25 cup Dark chocolate chips (optional, for topping)
Instructions
Preheat your oven to 350°F (175°C) and line a muffin tin with 12 cupcake liners.
In a large mixing bowl, sift together the all-purpose flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt. Whisk to combine evenly.
In a separate bowl, whisk together the egg, milk, vegetable oil, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and mix until just combined. Avoid overmixing.
Carefully pour in the boiling water while stirring. The batter will become thin; this is normal.
Evenly divide the batter among the prepared cupcake liners, filling each about 2/3 full.
If desired, sprinkle a few dark chocolate chips on top of each cupcake for added richness.
Bake the cupcakes in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Frost or enjoy as is!
Nutrition Facts
Calories |
202 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.8 g | 9% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 192 mg | 8% | |
| Total Carbohydrate | 34.5 g | 13% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 24.3 g | ||
| Protein | 2.8 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 29 mg | 2% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 112 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
