Velvety Dark Chocolate Cupcakes

These chocolate cupcakes are rich, moist, and deeply cocoa-forward, topped with a silky dark chocolate buttercream. They’re simple enough for weeknights and elegant enough for celebrations.

The batter uses oil for moisture and hot coffee to bloom cocoa powder for a fuller chocolate profile. The buttercream whips butter and powdered sugar with melted dark chocolate for a glossy finish.

Make sure ingredients are at room temperature for even mixing. Cool cupcakes completely before frosting to prevent melting.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2/3 cup sugar
• 1/2 cup milk
• 1/3 cup vegetable oil
• 1 egg
• 1/2 cup hot coffee
• Buttercream: 1/2 cup butter, 1 1/2 cups powdered sugar, 4 oz melted dark chocolate, 1 tsp vanilla, pinch of salt.

Step-by-Step Instructions

Tips

• Hot Coffee: Enhances chocolate depth.
• Room Temp: Prevents curdling; improves texture.
• Don’t Overbake: Pull when centers spring back lightly.

Common Mistakes

• Overmixing: Tough crumb; mix just until combined.
• Warm Frosting: Let chocolate cool before adding.
• Hot Cupcakes: Frosting slides; cool fully.

Related Recipes

• Berry Vanilla Layer Cake
• Fluffy Golden-Brown Morning Pancakes
• Quick Greek Yogurt Parfait