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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
minutes
Cook Time
20
minutes
minutes
Total Time
35
minutes
minutes
Servings
24
cupcakes
Calories
Author
Marye Audet-White
Ingredients
2
cups
all purpose flour
½
cup
dark cocoa powder
½
teaspoon
baking powder
½
teaspoon
baking soda
½
teaspoon
of salt
1
cup
unsalted butter
, room temperature
1
cup
sugar
¼
cup
brown sugar
2
eggs
, room temperature
2
egg yolks
, room temperature
1 ½
teaspoons
vanilla
½
cup
buttermilk
, room temperature
⅓
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 ⅓ of the flour mixture, beating until blended
Add ½ of the liquid mixture, beating until blended
Add another ⅓ 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