Dark Chocolate Cupcakes


  • 2 oz bittersweet chocolate, chopped 
  • 1/4 cup heavy cream
  • 1 tbsp confectioners' sugar


  • 3 oz bittersweet chocolate, chopped 
  • 1/3 cup dutch-processed cocoa
  • 3/4 cup hot coffee
  • 3/4 cup bread flour
  • 3/4 cup sugar
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 6 tbsp vegetable oil
  • 2 eggs
  • 2 tsp white vinegar
  • 1 tsp vanilla


  • 1 cup butter, room temperature
  • 2 1/2 cups powdered sugar
  • 1 tsp vanilla
  • 4 oz unsweetened chocolate, chopped


  1. For ganache:
  2. Place chocolate, cream and sugar in a small bowl and microwave 20-40 seconds,
  3. or until bowl is warm to the touch.
  4. Whisk until smooth, and transfer to the fridge until chilled (no more than 30 minutes).

For cupcakes:

  1. Preheat the oven to 350 degrees and line a muffin pan with cupcake liners.
  2. Place chocolate and cocoa in a bowl and pour hot coffee over the mixture.
  3. Stir until smooth, and transfer to the fridge until cool (about 30 minutes).
  4. Combine flour, salt, sugar and baking soda and stir to combine.
  5. Once the chocolate mixture is cooled, whisk in oil, eggs, vanilla and vinegar.
  6. Add dry ingredients and whisk until smooth.
  7. Divide batter evenly among 12-14 cups, filling each almost to the top.
  8. Place one teaspoon (or two, what the hell) of the ganache on top of each cupcake.
  9. Bake until set and firm to the touch, about 18 minutes.
  10. Allow to cool completely before frosting.

For buttercream:

  1. Melt chocolate in the microwave, stopping to stir every 30 seconds. 
  2. Whip butter with an electric mixer for 4-5 minutes, or until pale yellow and fluffy.
  3. Gradually add sugar and beat until combined.
  4. Add vanilla and chocolate, and beat 2-3 minutes, or until frosting is smooth and glossy.
  5. Spoon frosting into pastry bag and pipe onto cooled cupcakes.


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