Rich Chocolate Cupcake recipe

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Ingredients

1 cup butter
7 ounces dark chocolate
4 eggs
1 cup white sugar
1 teaspoon vanilla extract
1 teaspoon instant coffee granules
1 cup self-rising flour

Nutrition Info

174.9 calories
carbohydrate: 17.2 g
cholesterol: 51.7 mg
fat: 11.2 g
fiber: 0.7 g
protein: 2.1 g
saturatedFat: 5.5 g
servingSize: -
sodium: 132.8 mg
sugar: 12.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners.

  2. Melt the butter and chocolate in the top of a double boiler over barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat and let cool.

  3. Blend the eggs and sugar with a mixer in a large bowl. Stir the cooled melted chocolate into the egg mixture. Add the vanilla extract and instant coffee. Sift in self-rising flour and stir until well combined. Fill muffin cups 2/3 full. Bake in the preheated oven until the tops spring back when lightly pressed, about 15 to 18 minutes.

Recipe Yield

2 dozen cupcakes

Recipe Note

This is by far the richest chocolate cupcake I've ever made! Adapted this recipe from a brownie recipe I found on the internet and tweaked it a bit to fit my taste.

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