“This is by far the richest chocolate cupcake I've ever made! Adapted this recipe from a brownie recipe I found on the internet and tweaked it a bit to fit my taste.” - by ZAKIAH
Ingredients
Adjust Servings
Original recipe yields 2 dozen cupcakes
Directions
- Preheat an oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners.
- Melt the butter and chocolate in the top of a double boiler over barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat and let cool.
- Blend the eggs and sugar with a mixer in a large bowl. Stir the cooled melted chocolate into the egg mixture. Add the vanilla extract and instant coffee. Sift in self-rising flour and stir until well combined. Fill muffin cups 2/3 full. Bake in the preheated oven until the tops spring back when lightly pressed, about 15 to 18 minutes.
Nutrition
Amount Per Serving (24 total)
- Calories
- 175 cal
- 9%
- Fat
- 11.2 g
- 17%
- Carbs
- 17.2 g
- 6%
Based on a 2,000 calorie diet
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Reviews (6)
Rate This Recipe
"This turned into a dry, sticky, hot mess! I will not make again. when we were making the batter it was so sticky that we joked it was chocolate glue. they did not turn out well...." See more"
Jessiconian
"Followed the directions, and the cupcakes came out very very dry. I would agree the flavor is quite bland and the texture was quite disappointing. I wouldn't call them cupcakes, they remind me more of..." See more bad brownies. Would not make this recipe again."
merchantShip
"Used good-quality 77% dark chocolate and I really can't say it was bland. A tad dry perhaps, but not bland. Adjusted it for high altitude (9,500 ft), turned out fine. My daughter and I had a blast dec..." See moreorating with chocolate butter icing and red M&Ms. Needs the icing, definitely. Not a fudgy cupcake, decidedly cake-y."
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