I recently took a gluten-free baking class and made the BEST dark chocolate cupcakes I’ve ever had. The recipe was simple, quick, and over-the-top delicious. This has become my go-to chocolate cake recipe, and as soon as you try it, it’ll be yours.

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Dark Chocolate Cupcake Tips and Tricks

• Don’t be intimidated by the double boiler. Make sure that your ingredients are in a heat safe bowl (no plastic!). Place the bowl over a saucepan on the stove that is filled with simmering water. Use a whisk or a spatula to stir the chocolate while it melts.
• Use the right gluten-free flour. If you’re using gluten-free flour, make sure you use a cup-for-cup variety. These two are my favorites: Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour and King Arthur Measure for Measure Gluten-Free Flour.
• Don’t overmix. It’s super duper important to not overmix the batter once you add the flour. The mixture should look barely combined. If you overmix gluten-free flour, your batter will get gluey.
• Always use top-quality dairy. I prefer Kalona Supernatural butter and sour cream because they are organic and made with milk from grass fed cows.

Toppings, Add Ins & Serving Suggestions

• Top with whipped cream, coconut whipped cream or your favorite frosting. Simple Mills makes an excellent organic pre-made frosting.
• Add chopped nuts, additional chocolate chips, coconut, and/or M&M’s to the batter before portioning it into the cupcake pan.
• Serve with strawberries, blueberries and blackberries.

Try these Dark Chocolate Cupcakes and let me know what you think. Be sure to tag #grownupdish or @grownup_dish on Instagram so I can share your posts.

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The BEST Dark Chocolate Cupcakes

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• Author: jzmcbride
• Total Time: 35 minutes
• Yield: 12 cupcakes 1x

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Description

The BEST dark chocolate cupcake recipe! It’s over-the-top delicious and can be made with gluten-free or all purpose flour. Top with whipped cream or your favorite frosting.

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Ingredients

Units USM Scale 1x2x3x

• 4 ounces room temperature butter
• 2 ounces chopped chocolate (see notes)
• 1/2 cup cocoa powder
• 3/4 cup all purpose or cup for cup gluten-free flour (see notes)
• 1/2 teaspoon baking soda
• 3/4 teaspoon baking powder
• 2 eggs
• 3/4 cup sugar
• 1 teaspoon salt
• 1/2 cup sour cream
• 1 tablespoon vanilla extract

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Instructions

1. Preheat oven to 325 degrees F.
2. Spray a standard cupcake pan with cooking spray, or use cupcake liners.
3. Combine butter, chocolate and cocoa in a heatproof bowl (stainless steel or glass). Place over a double boiler (aka saucepan filled with simmering water) and whisk until the chocolate is melted and the mixture is creamy and fully combined.
4. In a small bowl, whisk together flour, baking soda, baking powder and salt.
5. In a mixing bowl, combine eggs, sugar and vanilla. Mix until fluffy.
6. Slowly add in the melted chocolate mixture until fully incorporated.
7. Add sour cream and mix until smooth.
8. Add the flour mixture and gently combine. Do not overmix! 
9. Portion into a cupcake pan. (A cookie scoop comes in handy for this task.)
10. Bake 15-18 minutes until a skewer comes out clean.

Notes

• If you’re not gluten-free, you can use all purpose flour and they will still turn out perfectly.
• I used a 68% dark chocolate, but you could easily use a darker or a semi-sweet chocolate depending on your taste preferences.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: recipe
• Method: baking
• Cuisine: American