• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Julia's Album

I make lots of dinner recipes

  • Pasta
  • Chicken
  • Seafood
  • PRESS
  • About
  • Facebook
  • bloglovin
  • Instagram
  • Pinterest
  • Twitter
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
Pasta Chicken

Dark Chocolate Coffee Cupcakes

Published: Nov 06, 2012 | 16 Comments

Jump to Recipe Print Recipe

Dark Chocolate Coffee Cupcakes – these are so good, they don’t need any frosting. I can eat them just like this. Moist, filled with dark chocolate and brewed coffee, these cupcakes are delicious! Made with buttermilk, they have an amazing texture.

easy, best chocolate cupcakes recipe from scratch

It hasn’t been a month since I made Dark Chocolate Bundt Cake with Cognac-Soaked Sour Cherries, and I am already craving it again, so I decided to make a very similar recipe but using cupcakes this time: Dark Chocolate Coffee Cupcakes.

I also recently purchased lovely brioche molds from Williams-Sonoma and hadn’t had a chance to use them yet. I know that with brioche, one has to use yeast, and I seem to have unexplainable fear of yeast: I am afraid that if I make something using the process unfamiliar to me (e.i., working with yeast), I will only waste my time and end up with a failed project on my hands.

So, not being able to overcome my fear of yeast, I looked at my beautifully shaped brioche molds the other day and decided, heck with yeast-based brioche! I am using my brioche molds to make dark chocolate coffee cupcakes instead!

This recipe is very easy, all it requires is basically mixing all ingredients and baking the cupcakes for the right amount of time.

The chocolate cupcakes came out so pretty and delicious, so moist and flavorful, I decided to use no frosting. In fact, when I make chocolate cupcakes using this particular recipe, I prefer them topped with powdered sugar only, and no frosting. Also, this recipe produces beautifully shaped cupcakes: they don’t go concave, quite opposite the cupcakes came out very round shaped on top and pretty – part of the reason why I don’t want to top that beauty with the frosting! Of course, you can top these Dark Chocolate Coffee Cupcakes with any favorite frosting of your choice! But if you feel lazy like me, – just use this recipe and you’ll have pretty, round-shaped, and super moist chocolate cupcakes that require no frosting! Save some calories along the way, too.

chocolate cupcakes recipe, best chocolate cupcakes, no frosting, powdered sugar

Here are some step-by-step photos:

Dark chocolate

chocolate

Chop the dark chocolate bar

chopped chocolate

adding chocolate-coffee mixture to egg mixture and beating with mixer

adding chocolate-coffee mixture to egg mixture and beating with mixer

adding cocoa-flour-sugar mixture to wet ingredients and beating with mixer

mixing chocolate mixture

state of the kitchen after cupcakes are made: mess!

state of the kitchen after cupcakes are made

one cup of batter left over

one cup of batter left over

filling brioche cups with chocolate dough mixture

cupcakes in mini brioche molds

Dark Chocolate Coffee Cupcakes are ready!

cupcake

Dark Chocolate Coffee Cupcakes
Print
Dark Chocolate Coffee Cupcakes
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 

Moist, filled with dark chocolate and brewed coffee, these cupcakes are delicious!  Made with buttermilk, they have an amazing texture.  

Course: Dessert
Cuisine: American
Servings: 25 cupcakes
Calories: 246 kcal
Ingredients
  • 3.5 ounces semi-sweet chocolate , fine-quality dark chocolate, such as Lindt chocolate bar (70% cacao)
  • 1 1/2 cups brewed coffee , hot
  • 3 cups sugar
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 3 large eggs
  • 3/4 cup vegetable oil
  • 1 1/2 cups buttermilk , well-shaken
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat oven to 350 F. 

  2. Chop chocolate bar in small pieces. I used Lindt chocolate bar with 70% cocoa, and it worked perfectly in this recipe.

  3. Add finely chopped chocolate to the small bowl with hot coffee, stir well and let the mixture sit until all chocolate melts.

  4. In a large bowl, add sugar, flour, cocoa powder, baking soda, and baking powder, and mix all these ingredients well.

  5. In a separate large bowl, beat 3 eggs until eggs are fluffy and thickened, and slight foam forms – about 3 minutes by hand-held mixer.

  6. Add oil, buttermilk, vanilla, and melted chocolate coffee mixture – continue beating until all are well incorporated.

  7. Add flour-cocoa-sugar mixture to the wet ingredients and mix with the mixer just until everything is mixed well. Do not over-mix.

  8. Line cupcake pans or muffin tins with liners.  

  9. Pour batter into lined muffin tins or cupcake pans - so that each cupcake is about 2/3 full.  Don’t fill them all the way to the top, because the dough will rise, as it’s baking.

  10. Bake cupcakes for 20-30 minutes, until tooth pick inserted in the middle of the single cupcake comes out clean.

Recipe Notes

Recipe is adapted from Epicurious.

Nutrition Facts
Dark Chocolate Coffee Cupcakes
Amount Per Serving
Calories 246 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 7g44%
Cholesterol 21mg7%
Sodium 205mg9%
Potassium 164mg5%
Carbohydrates 39g13%
Fiber 2g8%
Sugar 26g29%
Protein 3g6%
Vitamin A 50IU1%
Calcium 37mg4%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.

If you want delicious frostings for these dark chocolate coffee cupcakes, here are some of my favorites:

Chocolate Buttercream Frosting

Vanilla Buttercream Frosting

White Chocolate Cream Cheese Buttercream Frosting

Filed Under: Baking, Buttermilk, Cake, Chocolate, Cupcakes, Dessert, NaBloPoMo, Recipe Published: Nov 06, 2012 16 Comments

Follow Julia on Pinterest and Facebook to get more recipes and dinner ideas!

Please leave your comment and STAR RATING in the comments section below

Previous Post: « Images snapped at the same spot but 6 months apart
Next Post: Free photo editors and collage makers online »

Reader Interactions

Comments

  1. Christine @ Cooking Crusade

    Nov 17, 2012 at 5:24 am

    Great photos and they look so cute in the brioche moulds πŸ™‚

    Reply
  2. Curliegyrl Free

    Nov 07, 2012 at 5:11 pm

    These look so delicious, I will be trying to make these this weekend. The steps seem simple enough.

    Reply
    • Julia

      Nov 08, 2012 at 12:27 pm

      It’s very simple! Just mix and bake. You can also use the same recipe and measurements to bake it as a bundt cake. That way it’s even easier, you just pour the batter into one pan for a bundt cake and bake. πŸ™‚

      Reply
  3. Kiran @ KiranTarun.com

    Nov 07, 2012 at 11:52 am

    Love the props and styling!!

    Don’t be afraid of yeast. It does wonders in baking!!

    That chocolate cupcakes are so chocolaty and moist!! Oh yum!!!

    Reply
    • Julia

      Nov 07, 2012 at 1:39 pm

      I know, I know (about yeast and the baking possibilities …) :). It’s just seems like a whole new learning curve to conquer.

      Reply
  4. brighteyedbaker

    Nov 07, 2012 at 11:08 am

    I second Laura’s comment: yeast is pretty simple to work with; in fact sometimes I think it’s even easier than working with non-yeast recipes. Just go for it. πŸ™‚ The cupcakes look great, though. I’m always looking for a rich and moist chocolate cupcake recipe, so I’ll have to keep these in mind. And I love your photos – very dramatic!

    Reply
    • Julia

      Nov 07, 2012 at 11:24 am

      I know it’s time for me to finally tackle the yeast. I even joined a Facebook cooking group that cooks with yeast, to help speed things along :). Hopefully, soon I will bake something with yeast other than the bread from the bread-maker. πŸ™‚

      Reply
  5. Jilly Inspired

    Nov 07, 2012 at 10:53 am

    Gorgeous photos! Love the red! Looks delicious!

    Reply
    • Julia

      Nov 07, 2012 at 11:19 am

      Thank you.

      Reply
  6. Laura Dembowski

    Nov 07, 2012 at 9:50 am

    Oh, don’t be afraid of yeast. It’s so easy to work with and homemade bread is the best. I have made brioche with no problem in the past and it is one of the best things I’ve ever had.

    Reply
    • Julia

      Nov 07, 2012 at 11:19 am

      My interaction with yeast at this point is limited to baking breads in a bread-maker, where I just add yeast on top of dry ingredients and turn the machine on. I am yet to conquer handling yeast with my hands, it’s on my cooking to-do list. πŸ™‚

      Reply
  7. Kayle (The Cooking Actress)

    Nov 06, 2012 at 9:09 am

    What goooorgeous and delicious looking chocolate cupcakes!!!! Yum yum and more yum!

    Reply
    • Julia

      Nov 06, 2012 at 9:02 pm

      Thank you! πŸ™‚

      Reply
  8. Monique

    Nov 06, 2012 at 6:06 am

    I meant photos..2 letters on my keyboard..are not sensitive and don’t type well:(

    Reply
    • Julia

      Nov 06, 2012 at 9:02 pm

      Funny! I have the same problem with my keyboard – one key does not work well, unless I press it really hard.

      Reply
  9. Monique

    Nov 06, 2012 at 6:05 am

    Pretty phoos also!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Food blog, dinner recipes, weeknight dinners, chicken dinners, pasta recipesWelcome to my blog where I share easy-to-make weeknight dinner recipes!

Join me here:

Follow Us On PinterestFollow Us On FacebookFollow Us On InstagramFollow Us On Twitter

Footer

Privacy Policy | Terms and Conditions | Disclaimer | About | Featured On

Copyright Β© 2019 Β· All Rights Reserved Β· JuliasAlbum.com

FOODIE PRO THEME BY FEAST DESIGN CO. * POWERED BY THE GENESIS FRAMEWORK