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We can all use these Dark Chocolate Cupcakes in our lives! The best chocolate cake with the best chocolate buttercream to form the best cupcake!! I promise you will not be disappointed!
Ingredients Needed For Dark Chocolate Cupcakes:
Dark Chocolate Cake:
- Dark Chocolate Cocoa
- Hot Water
- All-Purpose Flour
- Granulated Sugar
- Crisco
- Vanilla Extract
- Baking Powder
- Baking Soda
- Eggs
Chocolate Buttercream Frosting:
- Salted Butter
- Powdered Sugar
- Vanilla Extract
- Milk
- Cocoa
Kitchen Tools Used In This Recipe
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How to Make Dark Chocolate Cupcakes:
Let’s get started. Preheat oven to 350 degrees and line a 12 count muffin tin with cupcake liners, set aside.
Separate the eggs, placing the whites in one mixing bowl and the yolks in another. Using a mixer, beat the egg whites until fluffy and stiff. Set them aside, we will come back to them later.
In the mixing bowl with the egg yolks, add vanilla, crisco, cocoa and sugar, beat until combined. Slowly pour in hot water and beat simultaneously.
Then mix in the flour, baking soda and baking powder. Now, add eggs whites, and using a spoon or spatula, gently fold into batter until no whites are visible.
Evenly divide the batter between the liners, filling to around 3/4 full. Mine were probably a little fuller than 3/4 and that’s ok! Just make sure you use all that delicious batter.
Bake for 16 – 18 minutes, checking with a toothpick. Every oven is different so check them sooner if you think they are done.
Remove cupcakes from pan and place on a wire rack. Let cool completely before frosting.
Ready to frost? Ok! Place the softened butter, powdered sugar, cocoa, vanilla and milk in a large mixing bowl. Beat until smooth and creamy. If you think your frosting is too soft, you can add a little more powdered sugar. Or if you think its too thick, add a little milk, maybe a teaspoon at a time.
Now you can spread the frosting on the cupcakes or you can pipe if you wish. I used a 1M tip for the cupcakes in this post.
Enjoy!!
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Dark Chocolate Cupcakes
- Total Time: 37 minutes
- Yield: 12 Servings 1x
Ingredients
Cupcakes
- 2 large eggs, eeparated
- 1/2 cup crisco
- 1 tsp vanilla extract
- 1 1/4 cup granulated sugar
- 1/2 cup dark chocolate cocoa
- 1 cup hot water
- 1 1/2 cup all-purpose flour
- 1 tsp baking soda
- 1/4 tsp baking powder
Chocolate Buttercream
- 1 cup salted butter, softened
- 5 cups powdered sugar
- 2 tsp vanilla extract
- 1/2 cup cocoa
- 1/3 cup milk
Instructions
- Preheat oven to 350 degrees and line a 12 count muffin pan with cupcake liners.
- Using 2 mixing bowls, separate the egg whites into one bowl and yolks into the other.
- Using a hand mixer, beat the egg whites until foamy and stiff, set aside.
- Add crisco, vanilla, sugar and cocoa to bowl with the egg yolks, beat until combined.
- Slowly pour in hot water while mixing, combine well.
- Add in flour, baking soda and baking powder, mix until combined.
- Add egg whites to chocolate cake mixture, using a spoon or spatula gently fold in until no whites are visible.
- Divide batter into cupcake liners, filling each around 3/4 full.
- Bake for 16 – 18 minutes, if toothpick comes out clean they are done.
- Let cool completely before frosting.
- Once ready to frost, add softened butter, powdered sugar, vanilla, cocoa and milk to mixing bowl.
- Beat until combined and creamy.
- Spread or pipe on to the cooled cupcakes.
- Enjoy immediately or store in an airtight container and refrigerate.
- Prep Time: 20 minutes
- Cook Time: 17 minutes
- Category: Dessert