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Dark Chocolate Cupcakes

Servings 12 cupcakes

Ingredients

  • 1 cup sugar
  • 1 cup all purpose flour
  • 1 tablespoons cornstarch
  • 6 Tablespoons dutch process cocoa you can use regular unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon espresso powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 6 Tablespoons vegetable oil I used sunflower seed oil
  • 1 teaspoon vanilla extract
  • 1/2 cup + 2 tablespoons water see note
  • 1/2 recipe of Chocolate Whipped Cream Cream Cheese Frosting

Instructions

  1. Preheat oven to 350 degrees F. Line a standard size, 12 cup, muffin tin with paper liners.
  2. In a large bowl whisk together the dry ingredients.
  3. Add eggs, oil and vanilla beating with an electric mixer until smooth.
  4. Gradually add the water, beating until smooth. (I find letting the water drizzle down the side of the bowl instead of just pouring it into the middle helps to eliminate some splashing.)
  5. Pour the batter into the prepared pans dividing evenly in the 12 cups. They will be fairly full. Mine came to about a 1/2" from the top before baking.

  6. Bake 20-25 minutes or until toothpick inserted in center comes out with a few moist crumbs. (Mine took exactly 20 minutes.)

  7. Allow to cool, then frost with Chocolate Whipped Cream Cream Cheese Frosting, or your frosting of choice.

Recipe Notes

*Different cocoas will produce very different flavors. I used my favorite is Double Dutch Dark Cocoa I noted in the ingredient list that the cocoa does not have to be dutched, you can use your favorite cocoa. However, if you want a dark chocolate cupcake, use a dark cocoa.

*This recipe is a half recipe which is why the water measurement is odd. You can easily double this to make 24 cupcakes or an 8" two layer cake.

*If you make the Chocolate Whipped Cream Cream Cheese Frosting to top these 12 cupcakes, you'll only need a half recipe of the frosting.

*Because I frosted my cupcakes with the Chocolate Whipped Cream Cream Cheese Frosting, they needed to be stored in the refrigerator. I kept them in a covered container and brought them out about 30 minutes before serving to come closer to room temperature.

Cupcake recipe adapted from King Arthur Flour

Frosting recipe from The Merchant Baker

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