Chocolate Cupcakes

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recipe by Drop https://getdrop.com/

  • Time icon
    Total Time
    55mins
  • Serves icon
    Serves
    24
  • Calories icon
    Calories
    270
based on 3 ratings

Dark chocolate cupcakes with a classic chocolate buttercream frosting.

recipe updated Apr 7, 2020

Ingredients

  • All purpose flour icon
    All purpose flour
    210 g (about 1 ½ cups)
  • Granulated sugar icon
    Granulated sugar
    400 g (about 2 cups)
  • Cocoa powder icon
    Cocoa powder
    150 g (about 1 ¾ cups)
  • Baking soda icon
    Baking soda
    8 g (about 1 ¾ tsp)
  • Salt icon
    Salt
    3 g (about ½ tsp)
  • Unsalted butter icon
    Unsalted butter
    120 g (about ½ cup)
  • Egg icon
    Egg
    2 (about 100 g)
  • Buttermilk icon
    Buttermilk
    250 g (about 1 cups)
  • Vanilla extract icon
    Vanilla extract
    9 g (about 2 tsp)
  • Hot coffee icon
    Hot coffee
    200 g (about ¾ cup)
  • Powdered sugar icon
    Powdered sugar
    300 g (about 2 ½ cups)
  • Unsalted butter icon
    Unsalted butter
    100 g (about ½ cup)
  • Milk icon
    Milk
    32 g (about 2 ⅛ tbsp)
  • Chocolate 50% icon
    Chocolate 50%
    100 g (about ½ cup)
  • Dark chocolate icon
    Dark chocolate
    as needed

Tools

  • kCook icon Stand mixer
  • kCook icon Whisk
  • kCook icon Microwave
  • kCook icon Small bowl
  • kCook icon Medium bowl
  • kCook icon Large mixing bowl
  • kCook icon Muffin pan - 12-hole
  • kCook icon Small bowl
  • kCook icon Medium glass bowl
  • kCook icon Small glass bowl
  • kCook icon Large mixing bowl

Step preview

  1. Pre-heat oven - 170°C
  2. Line 2 clean muffin pans
  3. Add all purpose flour, granulated sugar, cocoa powder, baking soda and salt to a clean medium bowl
  4. Whisk together
  5. Add unsalted butter to a clean small glass bowl
  6. Melt in microwave and set aside
  7. Add egg, buttermilk and vanilla extract to a clean large mixing bowl
  8. Mix briefly
  9. Transfer content of small glass bowl to batter
  10. Mix until well combined
  11. Transfer dry ingredients to batter gradually while mixing
  12. Add hot coffee to a clean small bowl
  13. Transfer liquid to batter and mix
  14. Transfer batter to 2 muffin pans
  15. Bake until springy to touch and skewer tests clean - 24 min, 170°C, middle rack
  16. Let cool on round wire rack until completely cool
  17. Add powdered sugar, unsalted butter and cocoa powder to a clean large mixing bowl
  18. Cream together
  19. Add milk to the frosting bit by bit and mix
  20. Add chocolate 50% to a clean medium glass bowl
  21. Melt in double boiler
  22. Add chocolate mixture to frosting gradually and continue mixing
  23. Beat until fluffy - 5 min
  24. Frost cupcakes
  25. Decorate with dark chocolate
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