Dark Chocolate Cupcakes

June 21, 2010 | By andrea | Filed in: Baking, Cakes, Chocolate, Dessert, Kid-friendly, Recipes.

A friend recently requested chocolate cupcakes with coconut frosting for her birthday treat. She was very specific; she wanted a bite-sized dessert that would taste like a Mounds candy bar. After doing a recipe search and not finding exactly what I was looking for, I decided to wing it. Since I wanted a moist and very chocolatey cupcake, I went with a recipe for Dark Chocolate Cupcakes that I’ve had great results with. The batter is made with sour cream and two kinds of chocolate (bittersweet and cocoa powder). Yumm!

I made a basic cream cheese frosting and flavored it with a little coconut extract, vanilla and sweetened shredded coconut. I mounded a blob of icing onto each cooled cupcake, swirling it around to make it look pretty then garnished it with a bit more shredded coconut. The result was a perfect Mounds Cupcake. My friend was so excited when she saw them, and even more excited once she took a bite.

These delicious dark chocolate cupcakes go great with a variety of frostings, such as cream cheese, vanilla, or berry (strawberry, raspberry). Enjoy!!!

Dark Chocolate Cupcakes
-recipe from Cook’s Illustrated (March 1, 2005)

This recipe does not double very well. Cupcakes made from a doubled batch and baked side by side in the oven yield a slightly compromised rise. It’s best to make two separate batches and bake each separately. Store leftover cupcakes (frosted or unfrosted) in the refrigerator, but let them come to room temperature before serving.

Makes 12 cupcakes. 

 8 tablespoons unsalted butter, cut into 4 pieces
2 ounces bittersweet chocolate, chopped
1/2 cup Dutch-processed cocoa (1 1/2 ounces)
3/4 cup unbleached all-purpose flour (3 3/4 ounces)
1/2 teaspoon baking soda 
3/4 teaspoon baking powder 
2 large eggs 
3/4 cup sugar (5 1/4 ounces)
1 teaspoon vanilla extract 
1/2 teaspoon table salt 
1/2 cup sour cream (4 ounces)

Adjust oven rack to lower-middle position; heat oven to 350 degrees. Line standard-sized muffin pan (cups have 1/2-cup capacity) with baking-cup liners.

Combine butter, chocolate, and cocoa in medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until butter and chocolate are melted and whisk until smooth and combined. Set aside to cool until just warm to the touch.

Whisk flour, baking soda, and baking powder in small bowl to combine.

Whisk eggs in second medium bowl to combine; add sugar, vanilla, and salt and whisk until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift about one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined, then sift remaining flour mixture over and whisk until batter is homogenous and thick.

Divide batter evenly among muffin pan cups. Bake until skewer inserted into center of cupcakes comes out clean, 18 to 20 minutes.

Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 15 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before icing, about 30 minutes. (To frost: Mound about 2 tablespoons icing on center of each cupcake. Using small icing spatula or butter knife, spread icing to edge of cupcake, leaving slight mound in center.)

Blog parties I’m linked to:
Cupcake Carnival
Cupcake Tuesday
Tuesdays at the Table
Tasty Tuesday
Tempt My Tummy Tuesday
Tuesday Tastes
Delicious Dishes
Whatever Goes Wednesday
Chocolate Fridays

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16 comments on “Dark Chocolate Cupcakes

  1. Yum! I’m hosting a Cupcake Carnival on my blog. You should come share this!


  2. I’ve been craving chocolate cake. This would be great with your cream cheese frosting minus the coconut. yummmm

  3. […] This post was mentioned on Twitter by Manuela Durson, DarkNSweet Chocolate. DarkNSweet Chocolate said: Dark Choc Dark Chocolate Cupcakes http://bit.ly/cF0zio […]

  4. Megan says:

    Over from the Cupcake Carnival and, oh my, I’m definitely going to try these. I love, love, love coconut and chocolate! Thanks for the inspiration.

  5. Mounds are my favorite! I think you created a perfect cupcake. I hope you will join our linkup tomorrow!

  6. Those are SO cute!!! I love them! I bet they taste amazing too…coconut and cream cheese…YUM.

  7. Those look yummy! I bet your friend loved them!
    Thanks so much for sharing on Cupcake Tuesday, don’t forget you can share them over on my new blog too, It’s A Blog Party. I host a different linky party everyday and Tuesdays are all about food!

  8. Stephanie says:

    Found you on Tuesday tastes. This looks amazing!! I’m your newest follower 🙂

  9. Melinda says:

    Gotta love a mounds bar in cupcake form! These look really yummy!

  10. YUM!!!!!!!!! Really, what more is there to say? I love the dark chocolate. Thanks for sharing your recipe and linking to TMTT.

  11. Susan says:

    Sounds good and looks beautiful! –but I find that I can’t really make cream cheese white like yours looks. Cream cheese just has a yellow tint no matter what! How did you do it?

  12. I am SO glad you linked these up! YUM!! This is a flavor combo I would love!

  13. […] black licorice macaroons (save yourself and buy these!), black and white chocolate cupcakes (make dark chocolate cupcakes and top with your favorite vanilla icing), and carrot cake!! (And of course tons of Halloween […]

  14. ppres002 says:

    I made this cupcake and it looked beautiful.. But the cupcake itself was dry. It tasted great.

  15. andrea says:

    I’m sorry your cupcakes turned out dry. Did you level off your flour with a knife? If not, you probably got too much flour in the batter. Or did the cupcakes bake too long? Baking is a science and if one little thing is off, the whole recipe can be compromised (oven heat, ingredients, etc.). Thanks for visiting Inspired2cook!