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Dark Chocolate Cupcakes

October 30, 2011


I had the baking itch while doing homework this weekend. I skipped out on celebrating Halloween this year because of school. It has officially taken over my life. It’s pretty sad…

Until you bake these cupcakes. ..

Lets just say my baking itch has been scratched.

Because everyone knows you need to take a study break to bake. And these cupcakes were the perfect combination of procrastination and dark chocolate. They are not tooth-hurtingly sweet, they are more of a bitter-sweet combination, with the addition of 80% dark chocolate to the semi-sweet chocolate in the frosting. The frosting is silky-run-through-your-teeth smooth.

Dark Chocolate Cupcakes

Makes a dozen cupcakes
Adapted from here


3/4 cup + 2 heaping tablespoons all-purpose flour
1 cup sugar
1/4 cup + 1 Tbs. good cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup almond milk (or other milk)
1/4 cup vegetable oil
1 egg at room temperature
1 teaspoons vanilla extract
1/4 to a 1/2 cup freshly brewed hot coffee (begin with a 1/4, add more depending on consistency)

1. Preheat the oven to 350 degrees F. Line standard muffin tins with paper liners; set aside.

2. Sift the flour, sugar, cocoa, baking soda, baking powder  into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the almond milk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.

3. Distribute the batter, filling each well 2/3 full. Bake for 18 to 20 minutes, or until a cake tester comes out clean.

Dark Chocolate Frosting

Adapted From Martha Stewart’s Cupcakes


  • 1/4 cup plus 1/2 tablespoon unsweetened Dutch-process cocoa powder
  • 1/2 tsp. espresso powder
  • 1/4 cup plus 1/2 tablespoon boiling water
  • 1 cups unsalted butter, room temperature
  • 1/4 cup confectioners’ sugar, sifted
  • 1 cup best-quality semisweet/dark chocolate chips mix, melted and cooled


  1. Combine cocoa and the boiling water, stirring until cocoa has dissolved, add espresso powder. With an electric mixer on medium-high speed, beat butter, and confectioners’ sugar until pale and fluffy. Reduce speed to low. Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed. Beat in the cocoa mixture.
Using a pastry bag, pipe frosting onto cooled cupcakes.
The frosting is silky smooth, and holds its shape well. It is not overly sweet, but more bitter-sweet with the addition of 80% dark chocolate chips.
Happy procrasti-baking. Hope you all have a good Halloween =)