Ingredients
Scale
- 105 grams (3/4 cup) plain flour or all-purpose flour
- 40 grams (1/2 cup) cocoa powder, sifted
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 100 grams (1/2 cup) caster sugar or granulated sugar
- 45 grams (1/4 cup) brown sugar
- 115 grams (1/2 cup or 1 stick) unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 120 ml (1/2 cup) buttermilk
- 5 egg whites, room temperature
- 200 grams (1 cup) caster sugar or granulated sugar
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 300 grams (2 cups) good quality dark chocolate, broken into pieces
- 1 tablespoon vegetable oil or coconut oil
Instructions
- Preheat your oven to 180°C (350°F) and line a muffin tin with cupcake cases.
- In a bowl, mix the dry ingredients: flour, cocoa powder, baking soda, baking powder, caster sugar, and brown sugar.
- In another bowl, whisk together melted butter, eggs, vanilla extract, and buttermilk; combine with dry ingredients until just mixed.
- Fill cupcake liners two-thirds full and bake for 18-20 minutes; cool completely on a wire rack.
- For the frosting, heat egg whites, sugar, and cream of tartar in a bowl over simmering water until dissolved; beat until fluffy and add vanilla.
- Pipe frosting onto cooled cupcakes and freeze for 30 minutes.
- Melt dark chocolate with vegetable oil; dip each cupcake upside down into the chocolate coating and let set in the fridge.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 272
- Sugar: 23g
- Sodium: 115mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg