Ultra Rich Dark Chocolate Cupcakes

  • ¾ c.all-purpose flour
  • ½ c. unsweetened cocoa powder
  • ¾ tsp. baking powder
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • 2 large eggs, at room temperature
  • ½ c. granulated sugar
  • ½ c. packed brown sugar
  • ⅓ c. canola oil
  • 2 tsp. vanilla extract
  • ½ c. buttermilk (or 2 tsp. cider vinegar in a measuring cup + enough milk to bring it to ½ cup in total)
  • Chocolate ganache, for frosting

Preheat the oven to 350° F. Line a 12-cup muffin pan with cupcake liners. Set aside.

Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside.

In a medium bowl, whisk the eggs, granulated sugar, brown sugar, canola oil, and vanilla together until combined. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently whisk for a few seconds. Repeat with the remaining wet ingredients and buttermilk. Stir until just combined; do not overmix. The batter will be thin.

Pour the batter into the liners, filling about ⅔ full.

Bake for 20-24 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.

Frost cooled cupcakes with chocolate ganache or another frosting you prefer. Red sugar sprinkles are optional, but very pretty and festive.

  • Yields: 12 cupcakes
  • Preparation Time: 40 minutes

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