Dark Chocolate Cupcakes

America's Test Kitchen

Makes 24 cupcakes

These are a little too good, especially with peanut butter frosting.


  • 16 Tbs butter (2 sticks) cut into tablespoon size pieces
  • 4 oz bittersweet chocolate, chopped
  • 1 c Dutch-processed cocoa powder
  • 1 1/2 c AP flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 4 eggs, at room temp
  • 2 tsp vanilla
  • 1 1/2 c sugar
  • 1 c sour cream

Microwave the butter, chocolate and cocoa powder, whisking often, until melted and smooth, 1 to 3 minutes. Set aside and cool until just warm to touch.

Meanwhile, adjust and oven rack to the middle position and heat the oven to 350 degrees. Line 2 muffin tins with cupcake liners. Whisk the flour, baking soda and salt together in a large bowl.

Whisk the eggs and vanilla together in another large bowl. Slowly whisk in the sugar until combined. Whisk in the cooled chocolate mixture. Sift one-third of the flour mixture over the batter and whisk it in. Whisk in the sour cream. Sift the remaining flour over the bowl and mix until completely incorporated. Expect a thick batter at this point.

Fill the cupcake liners 2/3 full. Bake 18 to 22 minutes, rotating the pans halfway through baking, until a cake tester (or toothpick) comes out clean. Let the cupcakes cool in their pans on wire racks for 5 minutes. Remove from the pans and let them cool completely on the racks before frosting, about 1 hour.

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