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Nutritional Info
  • Servings Per Recipe: 54
  • Amount Per Serving
  • Calories: 366.2
  • Total Fat: 21.8 g
  • Cholesterol: 61.3 mg
  • Sodium: 205.0 mg
  • Total Carbs: 51.4 g
  • Dietary Fiber: 2.7 g
  • Protein: 3.9 g

View full nutritional breakdown of Dark Chocolate Cupcakes calories by ingredient
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Dark Chocolate Cupcakes

Submitted by: TBID227

Introduction

This is my recipe (adapted through a few) of heavenly chocolate cupcakes! This is my recipe (adapted through a few) of heavenly chocolate cupcakes!
Number of Servings: 54

Ingredients

    This is a double recipe!

    4.5 cups cake flour
    1 cup butter
    1 cup canola oil
    9 ozs dark chocolate (I use 70% or higher) chopped
    5 cups dark brown sugar
    6 large eggs
    1 cup buttermilk
    2 cups boiling water
    1/2 cup cream
    5 tsp baking powder
    1 tsp salt
    2 tbls espresso powder

    For the Icing
    2 Cups Heavy Cream
    10 tbls butter
    2 tbls vanilla
    1 tbls espresso powder
    6 oz dark chocolate chopped
    1 cup sugar
    2 cups dark unsweetened cocoa powder
    1/2 cup lyles golden syrup
    1/2 tsp salt


Directions

Make the Icing FIRST (day ahead if possible, it must chill)
In a medium sauce pan, combine the cream, butter (reserve 4tbls), sugar (not the powdered, only the granulated), and chocolate, slowly (over low-med heat) melt the chocolate. Add in the cocoa powder, (I sift mine) and espresso powder. Stir until combined. Add in salt and the Lyle's Golden Syrup. I use a whisk to work out any lumps, but don't worry if there are a few, they normally melt out when cooling! Add in vanilla after you take off the heat. Let cool. Put in freezer for 8 hours or refrigerator overnight. When ready to use, take out about an hour before. Whip frosting until fluffy adding 3/4 cup powder sugar and 1/2 stick butter (4tbls). This frosting will ice at least 2 cakes, and at least 54 cupcakes. It also will freeze well for up to 6 months.

For the cake, take everything out to bring to room temperature (very important step). Preheat oven to 350

Cream the oil, butter, and sugar together. Meanwhile, slowly melt the chopped chocolate (microwave in short bursts on half power). Sift the dry ingredients in a separate bowl. After the butter is creamed, add in the eggs one at a time. Then add the melted chocolate slowly. Next, alternate the sifted dry ingredients (flour, baking soda, salt, cocoa powder, espresso powder) with the liquids (buttermilk, make sure you shake container before pouring, cream, boiling water, or close to boiling) until combined. Do not over-mix.

I use foil liners in a muffin tin, sprayed with bakers joy. I fill till about a quarter inch to top. Bake for 15-18 minutes.

*Notes - I live in a very dry higher altitude area. Please adjust the flour/baking powder as necessary per your usual methods. Also, I have adjusted the recipe to account for use of cake flour, so less flour is needed (2tbs per cup) IF using all purpose flour.

After taking out of the oven, cool on racks. Ice and enjoy!

Serving Size: This will make at least 54 cupcakes with icing

Number of Servings: 54

Recipe submitted by SparkPeople user TBID227.






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