These chocolate cupcakes are unbeatable. Made with melted dark chocolate and cocoa powder, this cake is rich, moist, and not too sweet, making it the ideal match for dark chocolate ganache, smooth chocolate buttercream, and layers of fillings and garnishes.
Yields1 ServingPrep Time20 minsCook Time22 minsTotal Time42 mins
Wet Ingredients
½cupdark chocolate chips
½cupboiling water
½cupsour cream
½cupunsweetened applesauce
½cupvegetable oil
3large eggs
1tbsppure vanilla
Dry Ingredients
1 ½cupsall-purpose flour
1cupgranulated sugar
1tbspbaking powder
½tspsalt
½cupDutch-processed cocoa
1
Preheat oven to 350 degrees.
2
Place dark chocolate in the bowl of a stand mixer. Pour boiling water over chocolate and let sit for 1 minute. Using the whisk attachment, mix until smooth. Scrape down the sides of the bowl.
3
Add sour cream, applesauce, oil, eggs, and vanilla.
4
In a separate bowl, sift flour, sugar, baking powder, salt, and cocoa.
5
Turn the stand mixer on low and add dry ingredients and mix until just incorporated. Batter should be smooth.
6
Line two standard muffin tins with paper cupcake liners. Fill each cup two-thirds full with batter. Use an ice-cream scoop for perfect measuring. Bake until the tops spring back at the touch of your finger, and a toothpick inserted into the center comes out clean. About 20-23 minutes.
7
Remove from tins and cool completely before icing. Garnish with chocolate curls.
Yields 24 cupcakes.
Ingredients
Wet Ingredients
½cupdark chocolate chips
½cupboiling water
½cupsour cream
½cupunsweetened applesauce
½cupvegetable oil
3large eggs
1tbsppure vanilla
Dry Ingredients
1 ½cupsall-purpose flour
1cupgranulated sugar
1tbspbaking powder
½tspsalt
½cupDutch-processed cocoa
Directions
1
Preheat oven to 350 degrees.
2
Place dark chocolate in the bowl of a stand mixer. Pour boiling water over chocolate and let sit for 1 minute. Using the whisk attachment, mix until smooth. Scrape down the sides of the bowl.
3
Add sour cream, applesauce, oil, eggs, and vanilla.
4
In a separate bowl, sift flour, sugar, baking powder, salt, and cocoa.
5
Turn the stand mixer on low and add dry ingredients and mix until just incorporated. Batter should be smooth.
6
Line two standard muffin tins with paper cupcake liners. Fill each cup two-thirds full with batter. Use an ice-cream scoop for perfect measuring. Bake until the tops spring back at the touch of your finger, and a toothpick inserted into the center comes out clean. About 20-23 minutes.
7
Remove from tins and cool completely before icing. Garnish with chocolate curls.
Yields 24 cupcakes.
AuthorJanell BrownCategoryCupcakes, DessertDifficultyBeginner
