Rich chocolate cupcakes
Indulge in the ultimate treat with our Rich Chocolate Cupcakes recipe. Made with buttery dark chocolate, a perfect blend of flours, and a touch of cocoa powder, these cupcakes are a dream come true for chocolate lovers. Easy to make and incredibly delicious!
- 10 Apr 2024
- Cook time 40 min
- Prep time 20 min
- 12 Servings
- 7 Ingredients
Indulge in the perfect blend of rich dark chocolate and buttery goodness with these decadent chocolate cupcakes. Perfect for any chocolate lover, these cupcakes are moist, fluffy, and deeply satisfying. They are simple to make yet deliver an irresistible gourmet taste. Follow this recipe to bake a dozen delightfully rich chocolate cupcakes that will leave everyone asking for more.
Ingredients:
Instructions:
Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners.
In a medium saucepan, melt the butter over low heat. Once melted, add the chopped dark chocolate and stir until completely smooth and melted. Remove from heat and let it cool slightly.
In a large bowl, sift together the self-raising flour, all-purpose white wheat flour, and dry cocoa powder. Set aside.
In a large mixing bowl, add the granulated sugar to the slightly cooled chocolate mixture. Mix until well combined.
Add the eggs to the chocolate-sugar mixture one at a time, mixing well after each addition until the batter is smooth and glossy.
Gradually add the dry flour mixture to the wet chocolate mixture. Stir until just combined, being careful not to overmix.
Using an ice cream scoop or two spoons, fill each cupcake liner about two-thirds full with the batter.
Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with a few moist crumbs attached.
Remove the cupcakes from the oven and allow them to cool in the muffin tin for about 5 minutes. Then transfer the cupcakes to a wire rack to cool completely.
Enjoy your rich chocolate cupcakes as they are, or frost with your favorite icing once completely cool.
Tips:
- Ensure that your butter and eggs are at room temperature before you begin. This helps in achieving a smoother batter.
- Melt the dark chocolate slowly using a double boiler or in short bursts in the microwave to prevent burning.
- Sift your dry ingredients together to avoid lumps and ensure an even consistency in your batter.
- Fill your cupcake liners about 2/3 full to allow room for rising without overflowing.
- Avoid overmixing your batter once you combine wet and dry ingredients. This could lead to dense cupcakes.
- Bake in the center of your oven to promote even cooking.
With these simple steps and helpful tips, you can create rich, delicious chocolate cupcakes that will impress your friends and family. Enjoy the process of baking and savor every bite of these decadent treats. Happy baking!
| Nutrition Facts | |
|---|---|
| Serving Size | 100 grams |
| Energy | |
| Calories 360kcal | 15% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 60g | 17% |
| Fiber 4.24g | 11% |
| Sugar 40g | 38% |
| Fat | |
| Fat 24g | 30% |
| Saturated 9g | 30% |
| Cholesterol 80mg | - |
| Vitamins | |
| Vitamin A 150ug | 17% |
| Choline 33mg | 6% |
| Vitamin B1 0.07mg | 6% |
| Vitamin B2 0.05mg | 4% |
| Vitamin B3 0.41mg | 3% |
| Vitamin B6 0.02mg | 1% |
| Vitamin B9 13ug | 3% |
| Vitamin B12 0.08ug | 4% |
| Vitamin C 0.00mg | 0% |
| Vitamin E 0.10mg | 1% |
| Vitamin K 1.47ug | 1% |
| Minerals | |
| Calcium, Ca 18mg | 1% |
| Copper, Cu 0.20mg | 0% |
| Iron, Fe 3.28mg | 30% |
| Magnesium, Mg 70mg | 17% |
| Phosphorus, P 80mg | 6% |
| Potassium, K 110mg | 3% |
| Selenium, Se 7ug | 14% |
| Sodium, Na 14mg | 1% |
| Zinc, Zn 0.63mg | 6% |
| Water | |
| Water 12g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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