deep, dark, chocolate cupcakes

Originally posted: May 2008

chocolate cupcakes with chocolate ganache

rich, moist and has just the right umph (however you spell it).
wonderful with ganache or chocolate frosting.

Deep, Dark, Chocolate Cupcakes

(Recipe from Elaine Cohen’s book Super-Duper Cupcakes)


  • 1/2 cup cocoa
  • 1 cup hot water
  • 2 teaspoons vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 12 tablespoons (1 1/2 sticks) (about 170g) unsalted butter, softened
  • 1 1/4 cups sugar
  • 2 large eggs, room temp
  • 1/2 teaspoon salt


  1. Adjust oven rack to center position, preheat oven to 350 degrees Fahrenheit, 180 Celsius
  2. Line muffin pans with baking cup liners.
  3. Put cocoa in small bowl, add hot water and mix until smooth. Cool to room temperature and stir in vanilla extract.
  4. Whisk flour, baking soda and salt in medium bowl.
  5. Using an electric mixer, beat the butter at medium-high speed till smooth and shiny, about 15 seconds. Add in the eggs and beat until fully incorporated, about 30 seconds.
  6. With mixer on lowest speed, add about 1/3 of the dry ingredients (ie. flour mixture) to the batter, followed by about 1/3 of the cocoa mixture. Mix until ingredients are fully incorporated. Repeat process 2 more times. Mix batter well until it looks satiny.
  7. Pour batter into muffin cups so that each cup is about 80% full. Bake cupcakes about 17-20 minutes depending on cupcake size. Mine took almost 30 minutes.
  8. Once done (check with toothpick, it should come out clean), transfer cupcakes to cooling rack and cool for about an hour before frosting.

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