Let me introduce myself: My name is Julie and I am a recovering Cupcake-a-holic.
About 5 years ago, in the PJT (pre-Joss Turner) years, in a life I can barely remember, I became obsessed with cupcakes. I think it may have come from watching that show Cupcake Wars.
I made cupcakes out the wazoo. It was fun.
I still love cupcakes, and I’ve been making a few and selling them. I have a really good Ultimate Triple Chocolate Cupcakes with Chocolate Buttercream Frosting (linked) recipe for chocolate cupcakes on the blog, but they tend to be for a more adult taste and I was looking for a more kid-friendly recipe that wouldn’t have that little bite like dark chocolate sometimes has.
I’ve been using a great chocolate cake recipe for my cakes that yields a moist cake with a delicate crumb that I really like so I thought I’d try them for cupcakes. I baked a double batch, opened the oven and poof. They went flat. I was shocked. So I googled it and came to the conclusion that I didn’t bake them long enough. I baked another batch, left them in longer, opened the oven door, pulled them out and they slowly went flat. I didn’t waste any more cocoa powder. I opened my Sally’s Baking Addiction cookbook (linked) and found a Dark Chocolate Butterscotch Cupcake recipe from my favorite blogger and just went for it (minus the butterscotch part)!
And here’s what I got! They are wonderful, they keep their shape, the batter is dense and they have a perfectly round top, excellent for frosting. Best of all, no frustrating collapse. Hershey better call Sally ASAP. They need this recipe on their container.
Here they are with my Peanut Butter Buttercream Fluff frosting. I stuffed them with Chocolate Buttercream using the long piping tip, which only takes a minute! Too cute!!! For convenience, I’ll repost the Chocolate Buttercream recipe below as well.
If you enjoy your kitchen time and want awesome results every time, I highly recommend subscribing to Sally’s Baking Addiction and buying her cookbooks! Here they are linked and they are posted in the ads on the side of my blog. Sally’s Baking Addiction and Sally’s Candy Addiction. Both are fantastic (and I’ll make like 4 cents if you buy them)!!!
From Sally's Baking Addiction cookbook (linked), these Dark Chocolate Cupcakes rock!!!! They are moist, fail-proof and beautiful!!!
- 1/2 cup butter
- 2 oz of semi-sweet baking chocolate
- 1/2 cup unsweetened cocoa powder - not Dutch-processed
- 3/4 cup all-purpose flour - do not overmeasure
- 1/2 tsp baking soda
- 3/4 tsp baking powder
- 1/4 tsp salt
- 2 eggs, room temperature - bring to room temp quickly by placing them in hot water for 5 minutes
- 1/2 cup sugar
- 1/4 cup light brown sugar
- 1 tsp vanilla
- 1/2 cup buttermilk
- Small Batch Chocolate Buttercream
- 1/2 cup butter softened
- 1 1/2 cups powdered sugar
- dash or pinch of salt
- 1 tsp vanilla
- 2 Tbsp cocoa powder
- 2 - 3 Tbsp or splashes of heavy whipping cream
- Preheat the oven to 350 degrees F. Line a 12 -count muffin pan with cupcake liners (I actually got more like 16). Spritz the bottoms only of the cupcake liners with cooking spray.
- For the cupcakes: Melt the butter and the chocolate together in the microwave in 15 second intervals, stirring well after each interval. Set aside.
- Whisk the cocoa powder, flour, baking soda, baking powder and salt together in a medium bowl. In another large bowl, whisk the eggs and both sugars together until smooth. Add the cooled chocolate/butter mixture to the egg mixture and whisk until smooth. Add one third of the flour mixture, then half of the buttermilk, the flour mixture, then the buttermilk (alternating) then add the last of the flour mixture. Start and finish with the dry ingredients.
- The batter will be quite thick. Scoop using a large scoop, into the prepared cupcake liners.
- Bake for about 18 - 22 minutes (mine took 20). Use a toothpick to check - it should come out clean.
- Cool for 5 minutes in the pan, then move to a cooling rack to cool completely before stuffing and frosting.
- For the Small Batch Chocolate Buttercream: Double if stuffing and frosting. Beat softened butter, add powdered sugar (on low or it will PUFF). Add the salt, vanilla and cocoa powder. While mixing, add the heavy whipping cream and beat until smooth and desired consistency for piping. To fill, use the long, thin piping tip and a piping bag. Plunge the tip into the center of the cupcake and fill by squeezing while pulling the tip out.
- Frost using a piping bag using the Peanut Butter Buttercream frosting (linked!) Chopped or halved mini peanut butter cups are so cute (and delicious) on these as well.