Dark Chocolate Coffee Cupcakes

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.

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!

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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.

Here are some step-by-step photos:

Dark chocolate

Chop the dark chocolate bar

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

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

state of the kitchen after cupcakes are made: mess!

one cup of batter left over

filling brioche cups with chocolate dough mixture

Dark Chocolate Coffee Cupcakes are ready!

5 from 1 vote

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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*

Total Fat 9g 14%

Saturated Fat 7g 35%

Cholesterol 21mg 7%

Sodium 205mg 9%

Potassium 164mg 5%

Total Carbohydrates 39g 13%

Dietary Fiber 2g 8%

Sugars 26g

Protein 3g 6%

Vitamin A 1%

Calcium 3.7%

Iron 9.2%

* 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