| Level: | Easy |
| Total: | 55 min |
| Prep: | 20 min |
| Inactive: | 10 min |
| Cook: | 25 min |
| Yield: | 12 cupcakes |
| Level: | Easy |
| Total: | 55 min |
| Prep: | 20 min |
| Inactive: | 10 min |
| Cook: | 25 min |
| Yield: | 12 cupcakes |
Ingredients
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- Fine salt
- 1 stick (4 ounces) unsalted butter, at room temperature
- 1 cup sugar
- 2 large eggs, at room temperature
- 1/4 cup coffee, at room temperature
- 1/4 cup whole milk, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup heavy whipping cream
- 4 ounces semisweet chocolate, chopped
- 1 tablespoon unsalted butter
- Raspberries, for garnish
Instructions
- To make the cupcakes:
- Preheat the oven to 350 degrees F. Line 1 (12-cup) muffin pan with paper cupcake liners.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and 1/4 teaspoon salt.
- In a large bowl, beat the butter and the sugar together until light and fluffy.
- Slowly beat in the eggs, 1 at a time. Mix together the milk, coffee, and vanilla in a measuring cup. Add 1/2 the dry ingredients to the butter mixture, beat to combine, then add the milk- coffee mixture and continue to beat, then add the remaining dry mixture. The mixture will look thick and airy.
- Using an ice cream scoop, fill each cupcake liner 3/4 way full. Bake until a toothpick, inserted in the middle of the cupcake, comes out clean, about 20 minutes. Remove the cupcakes from the oven to a wire rack and let cool before frosting.
- To make the frosting: Bring the heavy whipping cream to a gentle simmer. Add the chopped chocolate to a bowl with the butter and pour the hot cream over. Whisk the mixture until melted and smooth. Let it sit for 5 to 8 minutes until it thickens up.
- Frost the cupcakes with the chocolate frosting using an offset spatula. Top each with a raspberry.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 280 |
| Total Fat | 17 g |
| Saturated Fat | 10 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 2 g |
| Sugar | 22 g |
| Protein | 3 g |
| Cholesterol | 68 mg |
| Sodium | 183 mg |
| Serving Size | 1 of 12 servings |
| Calories | 280 |
| Total Fat | 17 g |
| Saturated Fat | 10 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 2 g |
| Sugar | 22 g |
| Protein | 3 g |
| Cholesterol | 68 mg |
| Sodium | 183 mg |
Reviews
I am a long time medical professional with RKF Medical and we have all made a pact to start eating better, so I made these cupcakes to try. They are alittle dry, but not too bad. I don’t know that I would make them again.
I baked the cupcakes today and they are a little dryer than I like. If I try them again I will check for doneness at 18 min.. I didn’t use their frosting recipe so I can’t comment on it.
I made them and they turned out great..My husband said they remind him of the choc cupcake from tasty cake… Great and easy recipe…Have made them twice and never heard anything but where is more…..
The cupcakes turned out amazing! The cupcakes were airy and light, I recomend this recipe to everyone!
The cupcakes came out really well and also receipe was easy . Be careful to cover 1/4 of the mould as they rise double or may be more.
The recipe was easy to follow and turned out fantastic. I found that the cupcakes doubled – 2/3 full yielded a nice round top. The “ganache-ting” was delicious.
Really great cake! Very light and airy, but great chocolat taste! The only thing to watch is that the batter rises x3 the amount you put in the cupcake liners. Bake a tester cupcake to make sure you don’t waster your batter.
These are great, thanks for the recipe!! I used soy flour, Splenda and egg beaters which turned out great-better than expected. Even my husband and son loved them-healthier & all.
It was good. The frosting was more of a ganache than an actual frosting. It still turned out ok.
Very good. I didn’t add coffee b/c I don’t like coffee and I can usually taste coffe so instead I added Amaretto very good.