One of my least favorite things in the world is dense, overly sweet, and dry chocolate cake. The kind of cake where you get two or three bites in, and realize you’re done.
So, I try to make my chocolate cake as light and ethereal as it can be. I want to be able to eat a cupcake, and not desperately glance around for a glass of milk. That’s what these cupcakes are, they’re a welcome breath of light, chocolatey, air to the exhaustive world of chocolate cake. Not too sweet, lots of dark chocolate flavor, and a light airy texture. With a little bit of espresso powder added in to make the chocolate flavor pop.
After eating one of these warm straight out of the oven, which I highly recommend, I topped them with some leftover earl grey buttercream, which I have the recipe for here, but they would be great with a variety of flavors.
Dark Chocolate Cupcakes
Makes 12 cupcakes.
1 Cup Sugar
1 Cup and 2 Tablespoons All Purpose Flour
1/2 Cup Unsweetened Cocoa Powder
1 Teaspoon Baking Soda
1/2 Cup Butter, Room Temperature
1/2 Teaspoon Salt
1 Teaspoon Vanilla Extract
1 Cup Water
2 Tablespoons Espresso Powder
- Preheat oven to 350 degrees fahrenheit.
- Prepare a 12 cup muffin tin with cupcakes liners.
- Mix cocoa powder, espresso powder, salt, baking soda and flour in a bowl. Set aside.
- Beat together butter and sugar until fluffy.
- Add egg and vanilla, beat again until just mixed.
- Mix in flour mixture, and water, mix until smooth.
- Disperse batter evenly into muffin tin, and bake cupcakes 15-20 minutes. Until a toothpick comes out cleanly.
- Let cool completely, and top with frosting of your choice.