Dark Chocolate Cupcakes

Makes 12 cupcakes

Prep time: 20 Minutes | Total time: 90 minutes (TOPPING NOT INCLUDED IN TIME)


• 1 cup All Purpose Flour
• 3/4 cup Cocoa Powder
• 2 tsp Baking Powder
• 1/4 tsp Baking Soda
• 1/2 tsp salt
• 1/4 cup + 3 tbsp Milk/Buttermilk
• 3 tbsp Water
• 1/2 tsp Vanilla Extract
• 4 oz Unsalted Butter
• 3/4 cup + 2 tbsp White Sugar
• 1/4 cup + 3 tbsp Brown Sugar
• 2 Eggs (room temp)



osition a rack in the center of the oven and preheat to 325 degrees. Line a standard nonstick muffin pan with paper liners.

In a medium bowl, sift together the flour, cocoa powder, baking powder, and baking soda. Add the salt and set aside. In a large bowl, stir together the buttermilk or milk, water, and vanilla and set aside.

Combine the butter and chocolate in a heatproof bowl and melt gently over simmering water. Remove the bowl from the heat and whisk til smooth. Add the sugars and stir until blended. Add the eggs one at a time, beating after each addition until combined. Scrape the chocolate mixture into the buttermilk mixture and whisk until smooth.
Add the flour to the chocolate-milk mixture in three additions, beating after each addition just until combined. Divide the batter evenly among the prepared muffin-tin cups, each paper liner will be filled almost to the top.

Bake the cupcakes, rotating the pan after about 10 minutes, for 20 to 22 minutes, or until a skewer inserted into the center of a cupcake comes out clean. Let cool in the pan on a cooling rack for 10 minutes. Gently loosen from the pan, and let them cool completely in the pan before removing them.

Top with your favorite buttercream or... Advanced Bakers: try our silk meringue below.


Silk Meringue Buttercream

Makes: about 5 ½ cups/2 pounds five ounces/1 kg 50 g

Creme Anglaise





½ cup (3.5 oz/100 g)


Egg Yolks, room temp

5 (3.2 oz/93 g)



½ cup (4.3 oz/123 g)


Vanilla Extract

1 tsp



Have ready a fine-mesh strainer suspended over a medium bowl.

In a medium heavy saucepan, combine the sugar and yolks.

In a small saucepan, bring the milk to a boil. Add 2 tablespoons to the yolk mixture, stirring constantly. Gradually stir in the remaining milk and cook over medium-low heat, continuing to stir constantly, just until below the boiling point. The mixture will start to steam slightly and an instant-read thermometer will register 170 F/76 C. Immediately pour the coconut milk through the strainer, scraping up any clinging to the bottom of the pan. With the back of a spoon or silicone spatula, press the mixture through the strainer into the bowl. Cool, stirring occasionally. Stir in the vanilla extract.

Cover the surface directly with a piece of plastic wrap to prevent a skin from forming. Refrigerate for up to 5 days, or until ready to complete the buttercream.

Italian Meringue




Egg Whites, room temp

2 (2 oz/ 60 g)


Superfine sugar

⅓ c. + 2 Tbsp (3.2 oz/ 91 g)



2 Tbsp


Cream of Tartar

¼ tsp



Have ready a 1-cup or larger heatproof glass measure.

Place the egg whites in the bowl of a stand mixer fitted with the whisk beater.

In a small heavy saucepan, preferably nonstick, stir together the ⅓ cup of sugar and the water until all the sugar is moistened. Heat on medium-high, stirring until the sugar dissolves and the mixture is bubbling. Stop stirring and reduce heat to low (on an electric range, remove pan from the heat.)

Beat the egg whites on medium speed until foamy. With the mixer off, add the cream of tartar. Raise the speed to medium-high and beat until soft peaks form when the whisk is raised. Gradually beat in the remaining 2 tablespoons of sugar until stiff peaks form when the whisk is raised slowly.

Increase the heat under the sugar syrup to medium high and boil for a few minutes until an instant-read thermometer registers 248 to 250 F/120 C (firm ball stage). Immediately transfer the syrup to the glass measure to stop the cooking.

With the mixer off to keep the syrup from spinning onto the sides of the bowl, add the syrup to the egg whites. Begin by pouring in a small amount of the syrup. Immediately beat on high speed for 5 seconds. Add the remaining syrup in the same way in three parts. For the last addition, use a silicone spatula to remove the syrup clinging to the glass measure and scrape the syrup off against the beater. If it has hardened before most of it has been poured, soften it to pouring consistency for a few seconds in a microwave.

Lower the speed to medium and continue beating for about 2 minutes. If you don’t have a second mixer bowl, transfer the meringue to another bowl.

Completed Silk Meringue Buttercream




Unsalted butter (room temp)

4 sticks (1 lb/454 g)


Creme Anglaise



Italian Meringue




In the bowl of a stand mixer fitted with the whisk beater, beat the butter on medium speed for 30 seconds, or until creamy. Gradually beat in the creme anglaise until smooth. Add the Italian Meringue and beat until just incorporated.


Rebekah Taylor, wife of Dustin Taylor and baking extraordinaire! You can find Rebekah regularly baking up a storm at home using none other than Dick Taylor chocolate. She is nothing short of a perfectionist and we think you'll love making her recipes just as much as we love eating them.




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