The Dark Chocolate Cupcake from Sprinkles Cupcakes features moist, rich cocoa-infused cake topped with smooth, velvety dark chocolate frosting and a sprinkle of cocoa powder, offering an indulgent and luxurious chocolate experience.
Equipments
- Muffin tin
- Cupcake liners
- Mixing bowls
- Electric mixer or stand mixer
- Whisk
- Spatula
- Measuring cups
- Measuring spoons
- Sifter or fine mesh sieve
- Ice cream scoop or spoon (for batter portioning)
- Cooling rack
- Offset spatula or piping bag (for frosting)
- Small sieve or sifter (for dusting cocoa powder)
Ingredients
- For the cupcakes:
- 1 cup (125g) all-purpose flour
- 1 cup (200g) granulated sugar
- 6 tablespoons (35g) unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup (120ml) vegetable oil
- 1/2 cup (120ml) buttermilk
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) hot water
- For the dark chocolate frosting:
- 1 cup (225g) unsalted butter
- 1/2 cup (40g) unsweetened cocoa powder
- 2 cups (240g) powdered sugar
- 8 oz (225g) dark chocolate (60–70%), melted and slightly cooled
- 1/3 cup (80ml) heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- For garnish:
- Cocoa powder (for dusting)
Use high-quality unsweetened cocoa powder and dark chocolate with 60-70% cocoa content to achieve the rich chocolate flavor essential for the cupcake and frosting. Buttermilk is crucial to maintain the moist texture of the cupcakes, while hot water helps to bloom the cocoa, intensifying the chocolate taste. Measure ingredients precisely with proper tools like measuring cups and spoons to ensure balanced texture and flavor. The butter should be unsalted for the frosting, allowing you to control the saltiness accurately. Your homemade Dark Chocolate Cupcake from Sprinkles Cupcakes copycat recipe will deliver the same indulgent, velvety experience topped with a dusting of cocoa powder.
Instructions
- Preheat oven to 350°F (175°C).
- Line muffin tin with cupcake liners.
- Sift flour, sugar, cocoa powder, baking powder, baking soda, and salt into a mixing bowl.
- In a separate bowl, whisk together eggs, vegetable oil, buttermilk, and vanilla extract.
- Gradually add wet ingredients to dry ingredients; mix until just combined.
- Add hot water and mix until smooth.
- Use an ice cream scoop or spoon to portion batter into cupcake liners (fill 2/3 full).
- Bake for 18–22 minutes, or until a toothpick inserted comes out clean.
- Cool cupcakes in tin for 5 minutes; transfer to a cooling rack to cool completely.
- To make frosting, beat butter until creamy.
- Sift in cocoa powder and beat to combine.
- Add powdered sugar gradually; beat until fluffy.
- Mix in melted dark chocolate, heavy cream, vanilla extract, and salt.
- Beat until smooth and velvety.
- Frost cooled cupcakes using an offset spatula or piping bag.
- Use a small sieve or sifter to dust with cocoa powder for garnish.
Substitution
The Dark Chocolate Cupcake from Sprinkles Cupcakes copycat recipe delivers a moist, cocoa-rich treat topped with silky dark chocolate frosting and a dusting of cocoa powder for an elegant finish. You can substitute vegetable oil with melted coconut oil or avocado oil to add a subtle flavor twist without compromising moisture. If buttermilk is unavailable, mix 1/2 cup milk with 1/2 teaspoon lemon juice or vinegar and let it sit for 5 minutes to achieve a similar tangy effect. When melting dark chocolate for the frosting, use a double boiler or microwave in short bursts to prevent overheating and maintain smooth texture. Adjust the frosting consistency by varying heavy cream quantity if you prefer more spreadable or pipe-friendly frosting for decoration.
Tips
Use room temperature eggs and buttermilk to ensure even mixing and better texture in your Dark Chocolate Cupcakes. When adding hot water to the batter, do so gradually and mix gently to avoid overworking the gluten, which can make your cupcakes dense. Portion the batter evenly into cupcake liners with an ice cream scoop to guarantee uniform baking and consistent cupcake size. Make sure the cupcakes are completely cool before frosting; otherwise, the dark chocolate frosting may melt and slide off your cupcakes.
Nutritions
The Dark Chocolate Cupcake from Sprinkles Cupcakes contains ingredients rich in antioxidants and healthy fats, primarily from dark chocolate and unsweetened cocoa powder. The use of eggs and buttermilk provides protein and essential vitamins, while vegetable oil contributes unsaturated fats that support heart health. Your intake of sugar and calorie content should be monitored, as the granulated and powdered sugars used in the recipe can increase sweetness but also add to total calories. Enjoying one cupcake as an occasional treat fits into a balanced diet without significant nutritional drawbacks.
Storage
Store your Dark Chocolate Cupcakes in an airtight container at room temperature for up to 2 days to maintain their moist texture and rich flavor. For longer storage, refrigerate the cupcakes for up to 5 days, ensuring they are well-covered to prevent the frosting from drying out. Before serving, allow refrigerated cupcakes to sit at room temperature for 15-20 minutes to restore their velvety frosting consistency.
Variation or Alternatives
You can switch the vegetable oil for melted coconut oil to add a subtle tropical flavor to your Dark Chocolate Cupcakes. For a richer texture, try substituting half of the all-purpose flour with almond flour, which also boosts the protein content. If you prefer a lighter frosting, replace half of the unsalted butter with cream cheese while keeping the dark chocolate for that intense cocoa taste. Experiment by adding a teaspoon of espresso powder to the batter to enhance the chocolate depth without overpowering the cupcake.
Allergies
The Dark Chocolate Cupcake contains common allergens such as eggs, dairy from unsalted butter, buttermilk, and heavy cream, and gluten from all-purpose flour. If you have allergies to any of these ingredients, consuming this cupcake could trigger allergic reactions ranging from mild to severe. Always check ingredient lists carefully to ensure your safety when enjoying rich chocolate desserts like this.
Why this recipe?
Sprinkles Cupcakes' Dark Chocolate Cupcake is celebrated for its rich, moist cake and intense dark chocolate flavor topped with smooth, creamy frosting that perfectly balances bitterness and sweetness. The use of high-quality cocoa and fresh ingredients creates a decadent experience that appeals to true chocolate lovers. Crafting a copycat recipe allows you to customize the sweetness and texture to your personal preference while enjoying the satisfaction of homemade decadence. Your taste buds will appreciate the authentic flavor replication and the joy of baking a gourmet treat at home.