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    Home » Recipes » Cakes

    Decadent Chocolate Cupcakes

    Published: Sep 28, 2019 · Modified: Mar 2, 2024 by Floured Frame · This post may contain affiliate links · 1 Comment

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    If you’re feeling sad, you need these cupcakes. If you’re feeling happy, you need these cupcakes. It’s the perfect pick-me-up, and will fill any cravings you will have, especially for you chocoholics out there! These cupcakes are so decadent, so moist, and oh so chocolaty ⁠— It'll be hard to eat just one!

    Jump to Recipe Print Recipe

    For the cocoa powder, I prefer to use dutch-processed cocoa. Dutch-processed by no means it’s fancier, but it is processed differently than natural cocoa powder. And in my opinion, it tastes smoother and it has darker, nuttier tones of chocolate. If you want to read more about the differences between the two cocoa powders, head over to this link to find out more!

    Just keep in mind, these two cocoa powders are not interchangeable. I suggest to stick to what the recipe recommends, I guarantee you will have more success.

    Also, make sure to check the label of your cocoa powder, it should say dutch-processed or processed with alkali. I use Guittard Cocoa Rouge - Red Dutch-Process Cocoa Powder, but cheaper ones you can find is Hershey's Special Dark Cocoa Powder.

    An ingredient I love to add to my cupcakes is instant espresso. It enhances the flavor of the chocolate, and it has a nice hint of coffee. This is up to your personal preference, and the cupcakes will still be just as good without it. The brand that I use is Medaglia D'oro Instant Espresso.

    This is best paired with my chocolate frosting, it is just as decadent, creamy, smooth. Check out the frosting recipe here!

    I hope you guys enjoy this recipe! Let me know if you make this easy decadent chocolate cupcake recipe! Share and tag me on Instagram @flouredframe!

    📖 Recipe

    Decadent Chocolate cupcakes

    Keisha
    These cupcakes are the perfect pick-me-up, and will fill any cravings you will have—especially for you chocoholics out there! These cupcakes are so decadent, so moist, and oh so chocolaty. It'll be hard to eat just one!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 18 minutes mins
    Course Dessert
    Cuisine American
    Servings 12 cupcakes

    Equipment

    • Food scale
    • Mixing bowls
    • Measuring spoons
    • Spatula
    • Whisk
    • Cupcake liners
    • Cupcake pan
    • Wire cooling rack
    Pro TipIf a recipe calls for it, use a food scale to weigh ingredients in grams for the best results! Use the options below to toggle between cups or grams.

    Ingredients
     
     

    • 240 grams Non-dairy milk (lukewarm, I used soy)
    • 2 teaspoons White vinegar (or fresh lemon juice)
    • 1 teaspoon Vanilla extract
    • 60 grams Vegetable oil
    • 30 grams Pure maple syrup (not pancake syrup)
    • 150 grams Granulated sugar
    • 210 grams All-purpose flour
    • 30 grams Dutch-processed cocoa powder
    • 1 teaspoon Instant espresso (optional)
    • ¼ teaspoon Salt
    • 1 ½ teaspoons Baking powder
    • ½ teaspoon Baking soda
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    Instructions
     

    • Preheat oven to 350° Fahrenheit, and prep a cupcake pan with liners.
    • In a medium-sized bowl, combine the non-dairy milk and white vinegar. It should curdle almost instantly, this is your buttermilk. To the bowl, add the sugar, vanilla extract, vegetable oil and maple syrup. Whisk until the oil has fully emulsified.
    • In a large bowl, sift your flour, sugar, instant espresso/coffee (if using), Dutch-processed cocoa powder, baking powder, baking soda, and salt. Whisk together to combine.
    • Combine wet ingredients to the dry ingredients, and with a spatula gently fold it together. Careful not to over mix. You should have a slightly thick batter.
    • Fill your cupcake liners ¾ of the way full. Tap the tin to release some air bubbles, and quickly place them in the oven. Bake the cupcakes for 18-20 minutes. Do not open the oven at this stage, let it fully bake before checking.
    • To check if your cupcakes are done, use a toothpick or a wooden skewer and poke the center of the cupcake. It should come out clean with a couple of crumbs. If there is still wet batter, bake it for 2 minute increments until it is ready.
    • Let it cool in the baking pan for 10 minutes. Then remove them from the pan and transfer them to a wire cooling rack to cool completely. Wait for the cupcakes to fully cool before frosting!

    Notes

    • Top it off with my chocolate frosting recipe!
    • Measure your flour properly. A common reason baked goods fail is incorrectly measured flour. I always recommend using a scale for accuracy when baking. This greatly improves your chance for success and lessens room for error. My recipes are 100% tested in grams.
    • If you’re measuring by cups, avoid scooping the measuring cup directly into the flour. This tends to pack the flour into the cup, resulting in too much flour and a very dense or gummy finished product. Instead, aerate your flour (fluff it with a fork or spoon) and then spoon it into your measuring cups, leveling it with your finger or the back of a butter knife. Keep in mind though, this method is not guaranteed to be accurate.
      • Watch this video from King Arthur on how to properly measure your flour if you don’t have a food scale: https://www.youtube.com/watch?v=GUSovVHpqsU
    • If you do not have instant espresso, look for instant coffee that is just black, and has no other added ingredients. It heightens the flavor of the chocolate in the cupcakes, and it will not give a heavy coffee flavor. This is optional, and the cupcakes taste good with or without it.

    The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.

    Tried this recipe?Leave a comment below & tag @flouredframe on social!

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    Reader Interactions

    Comments

    1. Josiah says

      September 28, 2019 at 5:38 pm

      Great recipe!

      Reply
    5 from 1 vote (1 rating without comment)

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