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Dark Chocolate Cupcakes

Treat the chocolate lovers of your family with this delicious cupcake - a perfect baked dessert.

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( 7 Ratings)

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Prep Time 45 min
Total Time 2 hr 0 min
Servings 12

Ingredients

: Reynolds™ Baking Cups

Chocolate Shards

2: tablespoons dark chocolate chips (1 oz)

Frosting

1 1/3: cups dark chocolate chips

1/4: cup butter, cut into small pieces

1: cup whipping cream

Cupcakes

1: cup Gold Medal® all-purpose flour

3/4: teaspoon baking soda

1/2: teaspoon salt

1/4: teaspoon baking powder

1/2: cup boiling water

1/3: cup unsweetened baking cocoa

1/2: cup butter or margarine

3/4: cup sugar

1/2: teaspoon vanilla

1: egg

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Directions

1 In small microwavable bowl, microwave 2 tablespoons chocolate chips uncovered on High 1 minute, until melted, stirring once halfway through heating. Pour chocolate onto 12 x10-inch sheet of waxed paper; spread in thin layer, forming 3 x3-inch square. Place second 12 x10-inch sheet of waxed paper over chocolate square; press to release air bubbles. Roll waxed paper tightly into a cylinder. Regenerate until set.
2 In medium heat- place 1 1/3 cups chocolate chips and 1/4 cup butter. In small microwavable bowl, microwave whipping cream on High about 1 minute or until cream just begins to simmer. Pour cream over chips and butter; beat with whisk until chocolate is melted and mixture is smooth and shiny. Refrigerate 30 to 45 minutes until completely cooled, stirring occasionally.
3 Heat oven to 350°F (325°F for dark or nonstick pans). Place Reynolds Baking Cups in each of 12 regular-size muffin cups. In medium bowl, mix flour, baking soda, salt and baking powder; set aside. In small bowl, mix boiling water and cocoa until dissolved.
4 In large bowl, beat 1/2 cup butter with electric mixer on medium speed 30 seconds. Gradually add sugar, beating well. Beat 2 more minutes. Beat in vanilla and egg until blended. On low, alternatively add flour mixture and cocoa mixture, beating just until blended. Divide batter among muffin cups. Bake 20 to 25 minutes or until toothpick comes out clean. Cool 5 minutes. Remove from pan to cooling racks. Cool completely.
5 Beat frosting with electric mixture on medium speed until light and fluffy, about 30 seconds (Do not overheat.) Fit decorating bag with large star tip. Fill bag with frosting. Pipe frosting in circular top of each cupcake and mounding frosting slightly in center.
6 Unroll waxed paper cylinder, causing chocolate to crack creating shards. Garnish each cupcake with chocolate shards. Store in refrigerator.

EXPERT TIPS

Expert Tips

Reynolds StayBrite Baking Cups are fashion-inspired designs that won’t fade during baking.

The cupcakes should be stored in the refrigerator. To serve, allow cupcakes to stand at room temperature for about 15 minutes before serving.

Don’t worry if at first it seems like the chocolate and whipping cream will never mix. Just keep beating with whisk, and soon you’ll see the mixture darkening and before you know it, the mixture will be a shiny and smooth chocolate mixture.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cupcake

Calories: 380
Calories from Fat: 230),

% Daily Value

Total Fat: 25g; 25%
(Saturated Fat 16g, 16% Trans Fat 1/2g 1/2% ),
Cholesterol: 70mg; 70%;
Sodium: 290mg; 290%;
Total Carbohydrate: 35g; 35%
(Dietary Fiber 2g 2% Sugars 23g 23% ),
Protein: 3g; 3%

% Daily Value*:

Vitamin A: 10%;
Vitamin C: 0%;
Calcium: 4%;
Iron: 15%;

Exchanges:

0 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 3 Reviews View All

Posted 10/25/2012 1:45:24 PM REPORT ABUSE nanmonkee said:

Rating:

Great recipe, I use it all the time! Sometimes I just make the filling for a chocolate ganache! Also I am sensitive to processed sugary foods and this recipe I can have a cupcake and I feel fine :)

This reply was: Helpful Inspiring

Posted 4/13/2012 3:20:49 PM REPORT ABUSE MissQs said:

Rating:

Oh...My...Heavens.......This is thee best! I loved everything about this, to the mix i added chocolate chips to give it some texture. I can die happy!

This reply was: Helpful Inspiring

Posted 6/26/2011 7:49:55 PM REPORT ABUSE Mamigorda1 said:

Rating:

I just whipped up a batch of these cupcakes. I loved them, hubby was impressed with the moisture of the cakes, and my son felt they where the most delicious chocolate cupcakes he has had. I did add a 1 tsp of meringue powder to the frosting, a dollop of sour cream to the cake mix as well as 1/3 cup vegetable oil. Great stuff...

This reply was: Helpful Inspiring