Special Dark Chocolate Cupcakes-a moist delicate crumb with a rich dark chocolate flavor!
I shared with you the most incredible White Buttercream Frosting the other day. Here are the cupcakes I used that frosting on.
I was making cupcakes for Homecoming. The schools are black and gold. I wanted these chocolate cupcakes to be as dark as possible. I still wanted them to have a great chocolate flavor, not bitter like some dark chocolate can have. I didn’t want to use coffee to enhance the chocolate. I’m contributing to their sugar addiction, I don’t want to be responsible for their caffeine habit too.
I nailed it.
These cupcakes almost didn’t make it to the dance. They tortured me while baking, with that amazing aroma coming from the oven. Then waiting for them to cool, ok, maybe one didn’t get to cool completely. After all, is there anything better than warm cake on a cool morning?
A nice level top, perfect for frosting.
That first bite. I know it’s hard to imagine a melt in your mouth cake but that’s what these are. A moist, delicate crumb. Deep, dark, rich chocolate flavor. You could easily serve these with just a dusting of powdered sugar for looks. They don’t need any frosting.
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Special Dark Chocolate Cupcakes
Ingredients
- 3/4 cup butter, room temperature
- 2 cups sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 2 cups all purpose flour
- 3/4 cup Hershey's Special Dark Cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cup milk
Instructions
- Cream butter and sugar together just until fluffy, about 2 minutes. Add in eggs, one at a time, beating just until combined. Add in vanilla and beat again.
- Combine, flour, cocoa, baking powder and salt.
- Alternating, add flour and milk, starting and ending with flour, beating just until combined.
- Spoon batter into cupcake tins lined with paper liners or lightly greased, to 2/3 full. I use a Large Cookie Scoop. Bake in a preheated 350 degree oven for 16-18 minutes, until done. Use a toothpick to test for doneness, inserting in center, if it come out clean with no batter or crumbs, they cupcakes are ready.
- Let cupcakes rest in pan for 20 minutes before removing to racks to cool completely. Once cool, frost as desired.
Notes
recipe source ChocolateChocolateandmore.com
Want more chocolate?
Hot Fudge Pudding Cake from A Family Feast
Chocolate Blackout Cupcakes from All Day I Dream About Food (low carb)
Oreo Cake from Love from the Oven
Carolyn says
Hey, thanks for mentioning my cupcakes. Yours look gorge (my short form for gorgeous!).
Paula says
looks like a yummy breakfast! 🙂
Bonnie says
Can you make this into a cake instead of cupcakes?
Joan Hayes says
Yes you can, just increase your baking time by about 5 minutes, then test for doneness using a toothpick.
Kayle+(The+Cooking+Actress) says
ooooh these cupcakes look so dense and chocolateyyy-love em!!
Pauline Gudas says
I can’t wait to make these. I love dark chocolate. I tried to print the recipe but when I hit the print button it goes to a blank page.
Emily says
I made these for my son’s 1st birthday party this past weekend and they were AMAZING!!!!!!!! I used regular Hershey’s Cocoa Powder because that’s what I had and I haven’t always loved the taste of the Special Dark Cocoa Powder. The recipe was super simple to follow and they were the best! They are the perfect cupcake consistency!! They smell like hot chocolate and taste like a Chocolate Tastykake Cupcake!!!!!!! I will definitely be making these again and maybe even trying it with the Special Dark Cocoa Powder (and using the dusting of powdered sugar instead of icing … they really are that good!!!)
We have an old family cake recipe that I made into cupcakes as a trial for my son’s actually birthday (1/6) and they were terrible!! They were not very dense and they had a weird consistency and as I lamented over these cupcakes and tried to decide what to do I saw this recipe pop up on facebook. I thought if these were 1/2 as good and as dense as they looked and as melt in your mouth as described I really couldn’t go wrong trying (I mean shoot … nothing could be worse than the cupcakes I made for his actual birthday). They were even better than I was expecting. I’m totally cheating on my family recipe from now on when making cupcakes. These were the best!!!
Joan Hayes says
I’m so happy to hear these were what you were looking for. And happy birthday to your son!
Manuela says
Hey Joan!
Thanks so much for the recipe! I made it once for my little one’s birthday, and today for a summer party at the daycare. Each time well appreciated!!! Looks like it’s become my recipe for a chocolate cake/cupcakes by excellence!
Am not a chocolate fan, but these are just yummy yayyy 🙂 😉 :-p
Regards
Manuela
Lee says
Hi..may i know which type of sugar should i use? granulated sugar or superfine sugar? thanks
Joan Hayes says
I use granulated sugar.
lee says
Thank you so much! 🙂 can’t wait to try this. 🙂