Dark Chocolate Cupcakes Zoom

Dark Chocolate Cupcakes Recipe

This is serious chocolate! Our boldly-flavored Dark Chocolate Cupcakes are for those who desire the richest chocolate experience. Pair them up with a deep fudge icing!
Makes: About 12 standard cupcakes. Each cupcake serves 1.
Skill Level: None
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Step 1

Preheat oven 350°F, fill muffin pan with baking cups.

Step 2

In mixer bowl, cream butter and sugar. Add eggs, milk, chocolate, vanilla, and orange oil, mixing after each addition. Add flour, baking powder and salt; mix just until blended. Fill each baking liner 2/3 full.

Step 3

Bake 20-25 minutes or until toothpick inserted in middle comes out clean. Cool in pan on cooling rack 8 minutes. Remove cupcakes from pan. Cool completely before icing.

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1 cup sugar

butter or margarine

1/2 cup butter or margarine (softened)


2 eggs (slightly beaten)


1/4 cup milk

unsweetened chocolate

3 ounces unsweetened chocolate (melted)

clear vanilla extract

3/4 teaspoon clear vanilla extract

orange oil

1/8 teaspoon orange oil

all purpose flour

2/3 cup all purpose flour

baking powder

1/4 teaspoon baking powder


1/4 teaspoon salt

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Dark Chocolate Cupcakes is rated 4.3 out of 5 by 4.
Rated 4 out of 5 by from I omitted the orange oil and added another ounce of chocolate and found that it was very strong. Overall, the taste was good but may be better to stick with three ounces of chocolate or maybe try semisweet instead of unsweetened so it's a little less bitter. A to-die-for chocolate lover may like that taste though. The cake was pretty moist and would definitely try it again
Date published: 2012-02-17
Rated 3 out of 5 by from Here in Australia, we don't get unsweetend (cooking) chocolate. You do get dark cooking chocolate but they ARE sweetened to lesser degree. First time I made it with dark chocolate, it came out too sweet. We also do not get orange oil for cooking. They are for aromatherapy. Orange flower essense is closest you get but it's weak and because I didn't want to change consistency of the batter, I went for grated orange rind and maybe put a little too much. I wonder whether the "melted unsweetened chocolate" could be substituted with unsweetened cocoa powder dissolved in hot water. If so, suggestion on quantities would be appreciated. Also I don't really see the point of using synthetic clear vanilla extract in anything chocolate. I ended up using very expensive cooking chocolate from UK and the results were great but it's not really economically viable.
Date published: 2011-07-13
Rated 5 out of 5 by from Love this recipe! I tried one batch with the orange oil, and didn't like the taste, so the next batch I omitted the orange oil and added 1 more ounce of chocolate. Turned out AMAZING! I paired them with the classic vanilla buttercream and YUM! I would definitely suggest doubling the recipe as it only makes 12 level cupcakes. Be sure to eat them fast as the cake does dry out after a few days.
Date published: 2010-12-03
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