chocolate cupcakes balsamic
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Super-Moist, Super Dark, Chocolate Cupcakes

Moist dark chocolate cupcakes that are easy to make and perfect with any frosting.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 24 cupcakes

Ingredients

  • 2 cups all purpose flour
  • 1/2 cup Hershey's Special Dark cocoa
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon of salt
  • 1 cup unsalted butter , room temperature
  • 1 cup sugar
  • 1/4 cup brown sugar
  • 2 eggs , room temperature
  • 2 egg yolks , room temperature
  • 1 1/2 teaspoons vanilla
  • 1/2 cup buttermilk , room temperature
  • 1/3 cup black coffee , room temperature
  • 2 tablespoons balsamic vinegar
  • 2 ounces bittersweet chocolate , melted and cooled
  • 2 ounces milk chocolate , melted and cooled
  • 1 ounce unsweetened chocolate , melted and cooled

Instructions

  • Preheat oven to 350F
  • Put cupcake liners in 24 cupcake cups
  • Blend the dry ingredients together and set aside
  • Mix the buttermilk, coffee, and balsamic
  • Beat the butter on medium high until soft and creamy
  • Add the sugar and brown sugar and beat until the mixture is blended and loses most of its graininess
  • Add the eggs one at a time, beating about 1 minute after each
  • Add the egg yolks one at a time
  • Turn the mixer off and scrape the sides and bottom of the bowl
  • Beat in vanilla
  • Turn the mixer to low and add 1/3 of the flour mixture, beating until blended
  • Add 1/2 of the liquid mixture, beating until blended
  • Add another 1/3 of the flour mixture, beating until blended
  • Add the rest of the liquid mixture, beating until blended
  • Add the remaining flour mixture and beat until blended
  • Scrape down the bowl and stir in the melted chocolate
  • Scoop into cupcake liners and bake for 15 - 20 minutes or until a toothpick comes out with just a few crumbs clinging to it
  • Cool and frost as desired

Notes

Nutrition info is without frosting