Perfect for fall baking and holiday dessert tables.
These Dark Chocolate Cupcakes are made with Dutch-process cocoa and a little espresso, then topped with a thick, maple fudge frosting and a pinch of flaky salt. The cake is rich but tender, and the brown sugar and maple frosting tastes like a cross between fudge and caramel, making it the perfect cozy dessert for fall gatherings and the holidays.
Ingredients
The cupcakes get their deep flavor from Dutch-process cocoa and espresso, while buttermilk and oil keep them soft and moist for days. The frosting is cooked on the stove like a quick fudge, so the maple and brown sugar turn rich and caramel-like before the powdered sugar thickens everything up.
Cupcake Ingredients
- dutch-process cocoa powder – gives a darker color and smoother, less acidic chocolate flavor than natural cocoa
- granulated and light brown sugar – the brown sugar adds a little moisture and a hint of caramel
- buttermilk – keeps the crumb tender and reacts with the baking soda for a good rise
- neutral oil – keeps the cupcakes moist longer than butter would
- kosher salt – I use Diamond Crystal in all my recipes
- instant espresso powder – deepens the chocolate without making the cupcakes taste like coffee
- hot water – blooms the cocoa and espresso for the richest flavor
Maple Fudge Frosting Ingredients
- pure maple syrup – use real maple syrup, not pancake syrup. It’s the star of the frosting!
- unsalted butter – melts with the sugars into a smooth fudge base
- light brown sugar – gives the frosting its caramel, fudge-like depth
- heavy cream – makes the frosting creamy and helps it set softly instead of hard
- maple extract – optional, but it boosts the maple flavor so it holds up next to the dark chocolate
- powdered sugar – thickens the cooked base into a spreadable frosting. Sift it to avoid lumps
- flaky salt – a small pinch on top balances the sweetness
How to Make Dark Chocolate Cupcakes
Mix the Batter: Whisk the dry ingredients together, then add the egg, buttermilk, oil, and vanilla. Stream in the espresso water and whisk until smooth. The batter will be thin, which is exactly what you want.
Bake: Divide the batter among lined muffin cups and bake until the centers spring back. Cool completely on a wire rack.
Cook the Frosting Base: While the cupcakes cool, melt the butter, maple syrup, brown sugar, cream, and salt together, then let it gently boil for 2 minutes.
Cool and Thicken: Stir in the vanilla and maple extract, pour the mixture into a bowl, and let it cool until just warm.
Finish the Frosting: Beat in the powdered sugar until thick and creamy, then swoop it over the cupcakes right away and finish with flaky salt.
Tips for the Best Dark Chocolate Cupcakes
Don’t worry about the thin batter. The hot water is what makes these so moist.
For the frosting, stir constantly during the boil so the brown sugar and cream don’t scorch, and wait until the mixture is just warm before adding the powdered sugar. Fudge frosting sets as it cools, so frost right after mixing. If it stiffens, beat in a teaspoon of warm cream.
When to Serve Dark Chocolate Cupcakes with Maple Fudge Frosting
These are made for fall and holiday gatherings, from Thanksgiving dessert tables to Christmas parties. They’re easy to carry and serve, so they’re a great alternative to pie. Pair them on a fall dessert spread with my Pumpkin Spice Glazed Donut Holes or Apple Danish. If you’re planning a full Thanksgiving menu, Maple Dijon Sweet Potatoes carry the maple through the meal.
How to Store Dark Chocolate Cupcakes
Store frosted cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Let refrigerated cupcakes sit out for about 20 minutes before serving so the cake softens.
How to Make Dark Chocolate Cupcakes Ahead of Time
Bake the cupcakes up to a day ahead and store them unfrosted and airtight at room temperature. Make the frosting the day you serve them, since it’s best spread right after mixing. Unfrosted cupcakes also freeze well for up to 3 months. Wrap them individually, then thaw at room temperature before frosting.
Equipment I Use to Make Dark Chocolate Cupcakes
- Muffin Pan – USA Pan makes one of my favorites!
- Cookie Scoop – 1/4 cup scoop for portioning
- Hand Mixer – a kitchen staple
Frequently Asked Questions
Can I use natural cocoa powder instead of Dutch-process?
You can, but the cupcakes will be lighter in color and a little more tangy. Dutch-process gives that deep, dark chocolate look and smoother flavor, so it’s worth using here.
Will the espresso powder make the cupcakes taste like coffee?
No. A teaspoon is just enough to deepen the chocolate. If you want to skip it, use plain hot water instead.
Why is my maple fudge frosting too thin?
The base is probably still too warm. Let it sit for a few minutes to thicken, or beat in a little more powdered sugar, a tablespoon at a time.
What if the frosting gets too thick to spread?
Fudge frosting firms up as it cools. Beat in a teaspoon of warm cream to loosen it, and frost the cupcakes right after mixing.
Can I make this frosting without maple extract?
Yes, the maple syrup carries the flavor on its own. The extract just makes the maple stand out more next to the dark chocolate.
Dark Chocolate Cupcakes with Maple Fudge Frosting
- Total Time: 1 hour 30 minutes
- Yield: 12 cupcakes 1x
Description
Moist dark chocolate cupcakes made with Dutch-process cocoa and espresso, topped with a thick, cooked maple fudge frosting and flaky salt.
Ingredients
For the Cupcakes
- 1 cup all purpose flour
- ½ cup Dutch-process cocoa powder
- ¾ cup granulated sugar
- ¼ cup light brown sugar, packed
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 large egg, room temperature
- ½ cup buttermilk, room temperature
- 1/3 cup neutral oil, such as avocado, canola or vegetable
- 1 teaspoon vanilla extract
- 1 teaspoon instant espresso powder
- ½ cup hot water
For the Maple Fudge Frosting
- ½ cup unsalted butter, cut into pieces
- ½ cup pure maple syrup
- ½ cup light brown sugar, packed
- ¼ cup heavy cream
- ¼ teaspoon kosher salt
- ½ teaspoon vanilla extract
- ¼ teaspoon maple extract, optional
- 1 ¾ to 2 cups powdered sugar, sifted
- Flaky salt, for finishing, optional
Instructions
- Preheat the oven to 350°F. Line a 12 cup muffin pan with cupcake liners.
- In a large bowl, whisk together 1 cup all purpose flour, ½ cup Dutch-process cocoa powder, ¾ cup granulated sugar, ¼ cup light brown sugar, ¾ teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon kosher salt.
- Add 1 large egg, ½ cup buttermilk, 1/3 cup neutral oil, and 1 teaspoon vanilla extract. Whisk until mostly combined.
- Dissolve 1 teaspoon instant espresso powder in ½ cup hot water. Slowly pour it into the batter while whisking until smooth. The batter will be fairly thin.
- Divide the batter evenly among the cupcake liners, using about ¼ cup for each, so they are about two-thirds full.
- Bake for 17 to 20 minutes, until the centers spring back lightly when touched and a toothpick inserted into the center comes out with a few moist crumbs.
- Cool in the pan for 5 minutes, then transfer to a wire rack and cool completely. Make the frosting while the cupcakes cool.
- In a medium saucepan, combine ½ cup unsalted butter, ½ cup pure maple syrup, ½ cup light brown sugar, ¼ cup heavy cream, and ¼ teaspoon kosher salt. Cook over medium heat, stirring frequently, until the butter melts and the mixture is smooth.
- Bring to a gentle boil and cook for 2 minutes, stirring constantly.
- Remove from the heat and stir in ½ teaspoon vanilla extract and ¼ teaspoon maple extract, if using. Pour the mixture into a large mixing bowl and let it cool for 15 to 20 minutes, until warm rather than hot and beginning to thicken.
- Using a hand mixer, beat in 1 ¾ cups powdered sugar until smooth and thick. If needed, add up to ¼ cup more, 1 tablespoon at a time, until the frosting is thick, creamy, and spreadable.
- If the frosting is still loose, let it sit for a few minutes to thicken. Then swoop it generously over the cooled cupcakes.
- Finish with a small pinch of flaky salt, if desired.
Notes
Frost the cupcakes soon after mixing, since the frosting sets as it cools. If it stiffens, beat in a teaspoon of warm cream.
Store frosted cupcakes airtight at room temperature for up to 2 days.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Sweet Tooth
- Method: Baking
- Cuisine: American
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