Light and fluffy dark chocolate cupcakes that are easy to make, and so delicious. Chocolate lovers will enjoy these!
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These chocolate cupcakes are awesome. They’re light without being boring and have a great chocolatey flavor.
These are a favorite with everyone, everywhere! I regularly double the recipe just so there are more to share.
Just a few steps, and plenty of ways to change them up, you’ll be eating cupcakes sooner than you thought.
I love them because they’re really easy to make, and only a bowl and a saucepan gets dirty!
If you’re into cupcakes, try these Oreo Cupcakes, Banana Cupcakes, Coconut Cupcakes or Vanilla Cupcakes!
Why you’ll love this recipe
- Simple Ingredients
- Easy to make
- Delicious!
Kylee’s Notes & FAQs
Be sure to cool the cakes before frosting.
Substitutions/Additions
If you don’t have self rising flour, make your own! For this recipe, blend 1.5 cups all purpose flour, 2 1/4 tsp baking powder and a pinch of salt.
Add a teaspoon of coffee powder to boost the chocolate flavor (trust me)
A little vanilla extract in the melted chocolate is a great way to boost flavor.
Storing cupcakes
Store the chocolate cupcakes in a covered container at room temperature. They’ll be fresh for a few days, if they last that long!
Frosting cupcakes
Use your favorite chocolate frosting recipe, or grab it pre made from the store.
You may also make your own chocolate buttercream frosting – simply blend 1 stick of softened butter, 2 cups of powdered sugar, 4 oz melted chocolate, 2 Tbs cocoa powder, 1 tsp vanilla and 2-3 Tbs milk (do 2 to begin, add more if necessary).
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
How to make this recipe
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Line a cupcake pan with paper liners, and preheat the oven to 325 degrees 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.
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Dark Chocolate Cupcakes
Ingredients
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
Directions
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.
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Notes
-
They should spring back when touched lightly, and a skewer should come out clean.
Nutrition Facts
Disclaimer
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.
Update: This recipe was originally published in October of 2016. It was republished with updated photos in October of 2020.
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