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.
Connect with Chocolate Chocolate and More!
- 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
- 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.
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