Name: Dark Chocolate Cupcakes
Prep time: 15 min
Cook time: 20 min
Ingredients: 3.5 oz bittersweet chocolate; 1 cup water; 4 oz butter (softened (1 stick)); 1 1/4 cups dark brown sugar; 3 large eggs; 1 1/2 cups self rising flour; 1/2 cup all purpose flour; 1/4 cup unsweetened cocoa powder; chocolate frosting

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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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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 Banana Cupcakes, Coconut Cupcakes or Vanilla Cupcakes!

Why this recipe works

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).

Ingredients:

Full, printable recipe below – just scroll down to the recipe card!

How to make this recipe:

Full, printable recipe below – just scroll down to the recipe card!

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.

Want some more easy dessert recipes?

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