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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.
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.
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.
4ounces room temperature butter
2ounces chopped chocolate (see notes)
1/2cup cocoa powder
3/4cup all purpose or cup for cup gluten-free flour (see notes)
1/2 teaspoon baking soda
3/4 teaspoon baking powder
1 teaspoon salt
1/2cup sour cream
1 tablespoon vanilla extract
Preheat oven to 325 degrees F.
Spray a standard cupcake pan with cooking spray, or use cupcake liners.
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.
In a small bowl, whisk together flour, baking soda, baking powder and salt.
In a mixing bowl, combine eggs, sugar and vanilla. Mix until fluffy.
Slowly add in the melted chocolate mixture until fully incorporated.
Add sour cream and mix until smooth.
Add the flour mixture and gently combine. Do not overmix!
Portion into a cupcake pan. (A cookie scoop comes in handy for this task.)
Bake 15-18 minutes until a skewer comes out clean.
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.