The Best Dark Chocolate Cupcakes


Edible Reflections

The Best Dark Chocolate Cupcakes by Edible Reflections

I have taken several recipes and revised them to come up with the best dark chocolate cupcakes you’ll ever have.
You might be surprised of the ingredients or you might not. What I can guarantee is that you and your loved ones will not be disappointed.

Chocoholics beware! You’re about to dive into chocolate bursting and mouth-watering deliciousness. These cupcakes are moist and make you want more and more. You might need someone to keep you from eating the entire batch!

Ingredients:

1 1/2 cups all-purpose flour
1/4 cup dark chocolate powder
1/2 cup Nestlé semi-sweet chocolate morsels (melted)
1 stick (8 tbsp) unsalted butter
1/3 tsp baking soda
1/3 cup sugar
1/3 cup light brown sugar (packed)
3 eggs
1/4 cup milk
1/4 tsp vanilla extract
1/2 cup olive oil
3 tbsp mayonnaise

Makes enough for 12 cupcakes.

Preparation:

1. Make sure the butter and eggs are at room temperature. I leave it out for 30 minutes. Preheat oven to 350 degrees Fahrenheit.
2. Line one 12-cup muffin tin with cupcake papers. Set aside.
3. In a small bowl sift flour and baking soda. Set aside.
4. In a microwave-safe bowl melt chocolate morsels thirty seconds at a time until melted and smooth. It shouldn’t take more than 90 seconds total. Set aside.
5. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar and mix well.
6. Add the light brown sugar and mix well. Add the eggs one at a time and mix well. Make sure to scrape the sides of the bowl.
7. Add the chocolate (powder and melted chocolate) and mix well. Add the mayonnaise and olive oil until well mixed.
8. In three parts add the flour and baking soda mix alternating with the milk and vanilla. Just beat until mixed (do not over mix).
9. Spoon batter into cupcake liners with an ice cream spoon Fill until you have about 1/4 inch space from the top. This will give a slight dome look when done.
10. Bake for 17 minutes or until cake tester (toothpick) comes out clean when inserted in the middle of the cake.
11. Cool cupcakes in tin for 15 minutes. Then take out of tins and cool completely on a wire rack before icing.
12. You may decorate with a vanilla buttercream or chocolate buttercream icing.

I love this recipe. I certainly hope you like it as much as I do.

Let me know how this recipe worked for you and certainly any suggestions are very welcome!

Edible Reflections

The Best Dark Chocolate Cupcakes

6 Comments

  1. Pingback: Reader’s favorite recipes of 2013 | Edible Reflections

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