Dark Chocolate Cupcakes

These dark chocolate cupcakes are light, fluffy, and full of chocolate flavor. Easy to make and even easier to eat, they’re perfect for any occasion.

They’ve got that perfect balance – soft and airy without being boring, and rich enough to satisfy any chocolate craving.

This is one of those recipes I make on repeat. I usually double it because they disappear fast.

Best part? They come together quickly and only mess up a bowl and a saucepan, which is always a win.

Why you’ll love this

• Simple ingredients. Nothing fancy here – just pantry staples you probably already have.
• Easy. One bowl, one saucepan, and you’re done. No complicated steps.
• Light and fluffy. Soft texture with plenty of chocolate flavor, without feeling heavy.
• Make more if you want. Easy to double so you’ve got plenty to share (or not).
• Always a hit. These disappear fast, every single time.

If you’re into cupcakes, try these Oreo Cupcakes, Banana Cupcakes, Coconut Cupcakes or Vanilla Cupcakes!

Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead

• Flour. Regular flour works perfectly here. It gives the cupcakes structure while keeping them light.
• Sugar. Sweetens the cupcakes and balances the cocoa. This also helps keep them soft.
• Cocoa powder. Use unsweetened cocoa powder for that rich chocolate flavor.
• Baking soda. Helps the cupcakes rise and stay fluffy. Make sure it’s fresh.
• Salt. Enhances the chocolate flavor and balances the sweetness.
• Butter. Adds richness and flavor. It gets melted, so no need to soften.
• Water. Helps create a smooth batter and keeps the cupcakes light. Hot water helps bloom the cocoa for better flavor.
• Vegetable oil. Keeps the cupcakes moist and tender. You can use another neutral oil if needed.
• Eggs. Use large eggs. They help bind everything together and give structure.
• Vanilla extract. Rounds out the chocolate flavor and adds a little warmth.

Line a cupcake pan with paper liners, and preheat the oven to 325°F.

In a small saucepan, combine the chocolate and boiling water (or just very hot water), and heat over low, stirring until it melts and is smooth. Set aside to cool.

In a stand mixer (or large bowl with a hand mixer), cream the butter and brown sugar until fluffy and creamy.

Add the eggs, one at a time, until just combined. 

Combine the self raising flour, all purpose flour and unsweetened cocoa powder in a bowl.

Add the flour mixture to the wet ingredients gradually until just combined.

Add the melted chocolate and stir.

Fill the cupcake liners evenly, and bake for 20 minutes. They’re done when a toothpick inserted comes out clean.

Set aside to cool and frost.

More recipes to love

Want some more easy dessert recipes?

• No Bake Blueberry Cheesecake
• Oreo Dirt Pudding Parfaits
• Banana Cream Cheesecake

5 from 1 vote

Dark Chocolate Cupcakes

Author Kylee Ayotte

Servings 18 cupcakes

Prep Time: 15 minutes mins

Cook Time: 20 minutes mins

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Light and fluffy dark chocolate cupcakes that are easy to make, and so delicious. Chocolate lovers will enjoy these!

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Ingredients

 

1x2x3x

US CustomaryMetric

Dark Chocolate Cupcakes

• ▢ 3.5 ounces bittersweet chocolate
• ▢ 1 cup water
• ▢ 4 ounces butter softened (1 stick)
• ▢ 1 1/4 cup dark brown sugar
• ▢ 3 large large eggs
• ▢ 1 1/2 cup self rising flour
• ▢ 1/2 cup all-purpose flour
• ▢ 1/4 cup unsweetened cocoa powder
• ▢ chocolate frosting

Instructions

Dark Chocolate Cupcakes

• Line a cupcake pan with paper liners, and preheat the oven to 325°F.
• In a small saucepan, combine 3.5 ounces bittersweet chocolate and 1 cup water, and heat over low, stirring until it melts and is smooth. Set aside to cool.
• In a stand mixer, cream 4 ounces butter and 1 1/4 cup dark brown sugar until pale and creamy.
• Add 3 large large eggs, one at a time, until just combined. 
• Combine 1 1/2 cup self rising flour, 1/2 cup all-purpose flour, and 1/4 cup unsweetened cocoa powder in a bowl.
• Add the flour mixture gradually until just combined.
• Add the melted chocolate and stir.
• Divide batter evenly among the cupcake liners, and bake for 20 minutes.
• Set aside to cool and frost.

Notes

• They should spring back when touched lightly, and a skewer should come out clean. 

⭐️ Don’t Forget! I love to hear how this turned out for you! Share your thoughts by leaving a review and rating below.

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Nutrition

Calories: 200kcal | Carbohydrates: 29g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 45mg | Sodium: 63mg | Potassium: 95mg | Fiber: 1g | Sugar: 17g | Vitamin A: 202IU | Calcium: 25mg | Iron: 1mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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Did you make this recipe?

Make sure to follow @kyleecooks on Instagram for more and tag me #kyleecooks so I can see!

Update: This recipe was originally published in October of 2016. It was republished with updated photos in October of 2020.

About Kylee Ayotte

I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee