Dark Chocolate Cupcakes

If you guys are following me on either one of my Facebook or Instagram accounts then you know by now my obsession with these cupcakes.

I will never fall in love with a cupcake the same way as I’ve fallen in love with these chocolate cakes of heaven.

It was Mother’s day yesterday, flowers and spring blooming all around to celebrate the beautiful mothers in the world. I know that in the western world Mother’s day is celebrated in May but over here in the Arab world we celebrate it in March. Since my mama is originally from Syria but we’re also half Dutch we celebrate on both days so my beautiful mum gets two Mother’s days every year. God bless all of the beautiful mamas out there, there truly is no life or love without each and every one of you and if one thing comes out of this joyful day, I hope that is that you all know how much you are appreciated 🙂

I chose to share today’s recipe because my mum absolutely adores dark chocolate. Actually she loves black super dark chocolate so I’ve made these to celebrate her deep love of the cocoa bean 😉

These are the most decadent chocolate cupcakes I’ve ever eaten. They are so soft, moist and tender, you will literally take a bite then stop to Mmmm, look at the tender crumb and say “wow”! 😊 I’m not kidding! these babies are so rich and fudgy, you’re going to be wondering where they’ve been your whole life!

To make these cupcakes you’re going to melt some real dark chocolate and use cocoa powder. We’ve got a double dose of chocolate here.

You start by melting the chocolate with some butter in a bowl over some hot water or “bain-marie” you can also do this in the microwave but honestly why would you when this way releases the most wonderful chocolate-y aroma into the house making EVERYONE come into the kitchen to see what’s going on.

Use a heat proof bowl and fill up to an inch of water to simmer in the pan beneath.

This cupcake batter is very thick due to the addition of chocolate and we’re using sour cream too so be warned that it’ll be thick but super creamy.

Fill the cupcake cups only up to two third full because these cupcakes will rise. If you over fill the cups then the cake will rise too much before collapsing in the middle.

I topped these chocolate-y delights with some creamy dark chocolate frosting which I’ve previously shared with a number of recipes as well as it’s own post. You can also top these with any flavoured buttercream frosting like peanut butter or raspberry/any berry  frosting or just a chocolate cream cheese or milk chocolate frosting frosting.

I can’t leave you guys without showing you the inside right… I mean have you ever seen this kind of crumb!

Seriously the most decadent and delicious chocolate cupcake in this universe 😉😍😋

Dark Chocolate Cupcakes

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Recipe by Linda @thedutchbaker

Servings

14 – 15

Cupcakes

Cook Mode

Keep the screen of your device on

Ingredients

• 1/2 cup (100gms) butter

• 2 oz/56gms dark or semi sweet baking chocolate

• 3/4 cup (90gms) minus 1 tablespoon flour*

• 1 tablespoon corn flour/cornstarch

• 1/2 cup (48gms) cocoa powder**

• 1/2 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/4 teaspoon salt

• 1/2 cup (100gms) white sugar

• 1/4 cup (50gms) light soft brown sugar

• 2 eggs

• 1 teaspoon vanilla extract

• 1/2 cup (125mls) sour cream***

• For the frosting

• 1/3 cup (65gms) butter

• 1/2 cup (48gms) cocoa powder

• 1/3 cup (80mls) cream

• 1 3/4 cup – 2 cups (200 – 250gms) icing sugar

• 1/4 teaspoon vanilla extract

Directions

• Preheat oven to160C. Line a muffin tray with cupcake cups.
• In a heat proof bowl over simmering water (or in a microwave) melt the butter and chocolate together and whisk smooth. Set aside to cool slightly.
• In a separate bowl, whisk together the flour, cocoa powder, baking powder and soda and salt until well combined. Set aside. In a separate bowl, whisk together the eggs, vanilla and sugars until combined. Pour in the melted chocolate mixture and whisk smooth.
• Using a spatula or spoon add in the half of the flour mix then the sour cream then the remaining flour mix whisking everything slowly only until *just* combined. I recommend doing this by hand to avoid over mixing. Batter will be very thick. Divide batter between cupcake cups filling each only 2/3 full.
• Bake cupcakes for 15 – 17 minutes or until cooked through and a knife or toothpick comes out with a few moist crumbs attached. Make sure not to over bake these cupcakes. Cool cupcakes on a wire rack for about 10 minutes then put them in an airtight container to continue cooling all the way. This traps in the moisture making the cupcakes extra moist and fudgy. Don’t skip this last step.
• For the frosting
• Whisk the butter until creamy, about 2 minutes. Whisk in the cocoa powder until smooth.
• Add in the icing sugar and cream and whisk for 3 – 4 minutes until fluffy and creamy. Whisk in vanilla to taste. Frost cooled cupcakes and top with chocolate chips or shavings.

Notes

• *Measure the stated amount of 3/4 cups of flour then take away 1 tablespoon of this flour. Whisk in the 1 tablespoon of corn flour in it’s place. This is done to ensure that the cupcakes have a perfect structure as well as soft and fluffy textures.
• **It’s best to use a good quality cocoa powder here so splurge a bit if you can. It really makes a difference.
• ***Sour cream can be replaced with yoghurt but the texture may vary slightly.

Did you make this recipe?

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