Dark Chocolate Cupcakes


Servings: 18 cupcakes Ingredients for Chocolate Cupcakes: 1 cup all-purpose flour 1 cup granulated sugar 2/3 cup unsweetened cocoa powder 1 teaspoons baking soda 1 teaspoons baking powder 1/2 teaspoon salt 1 egg, at room temperature* 1/2 cup buttermilk 2 Tbsp plain Greek yogurt 1/3 cup extra light olive oil or canola oil 1/2 tablespoon vanilla extract 1/2 cup strong brewed coffee, hot White Chocolate Frosting Ingredients (generously frosts 18 cupcakes, but can reasonably frost 32 cupcakes): 1 8 oz pkg cream cheese, softened at room temp 1 cups powdered sugarx


Preheat oven to 350˚F. Line muffin pan(s) with 18 liners. In a medium bowl, whisk together dry ingredients: 1 cup flour, 1 cup sugar, 2/3 cup cocoa powder, 1 tsp baking soda, 1 tsp baking powder, 1/2 tsp salt.

In the bowl of your stand mixer (or using a hand mixer), beat together: 1 egg, 1/2 cup buttermilk, 2 Tbsp Greek yogurt, 1/3 cup oil, and 1/2 Tbsp vanilla for 1 minute on med/high speed or until well blended.

With mixer on low, slowly add dry ingredients into wet ingredients until no clumps of flour remain. You'll be really tempted to eat the batter.

Whisk in coffee and continue mixing until combined.

Divide batter equally between 18 prepared cupcake liners. Filling about 1/2 full. Bake 18-20 mins or until tops are set and a toothpick comes out clean. Remove from oven and let cool 5 minutes before removing from cupcake pan then cool completely to room temp before applying frosting.

More Stories