Dark Chocolate Cupcakes
Cakes made with chocolate have been among the world's most beloved desserts for centuries. The first chocolate cakes were created in the late 1800s, when cocoa powder and dark chocolate became more widely available. Chocolate sweets baked in cupcake form have become an iconic element of American confectionery. The dark chocolate cupcake, with its intense flavor and rich texture, is the perfect choice with a cup of coffee or for special occasions. If you want to make it even more special, try drizzling it with melted chocolate or decorating it with chocolate shavings!
Ingredients for this recipe
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Preparation Steps
1
Preheat your oven to 350°F (180°C) and line a muffin tin with cupcake liners.
2
In a medium bowl, whisk together the flour, baking powder, cocoa powder, and salt until well combined.
3
In a separate large bowl, cream together the butter and sugar until light and fluffy.
4
Beat in the eggs one at a time, then stir in the vanilla extract.
5
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined. Be careful not to overmix.
6
Melt the dark chocolate in a double boiler or in the microwave in 30-second intervals, stirring until smooth. Gently fold the melted chocolate into the batter.
7
Fill the cupcake liners about three-quarters full with batter. Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean.
8
While the cupcakes are baking, prepare the frosting: In a large bowl, beat the cream cheese, powdered sugar, and heavy cream until smooth and creamy.
9
Let the cupcakes cool completely before frosting. Decorate with the cream cheese frosting and sprinkle with grated dark chocolate or cocoa powder.
