Chocaholic cupcake recipe


Dark chocolate is supposed to be better for you than the milk variety, so you can use that as an excuse!  This recipe originates from the USA as a “Hershey’s”, but you can make this dark chocolate cupcake with dark cocoa available here.


  1. Line 28 to 30 muffin cups (2and 1/2 inches in diameter) with paper bake cups.
  2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin).  Fill cups about 2/3 full with batter.
  3. Bake 22 to 25 minutes for cupcakes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.  Sprinkle with dark chocolate flakes.
Ingredients Serves 30 cupcakes
Dark Cocoa 3/4 cup
Eggs 2
Salt 1 tspn
Milk 1 cup
Vanilla extract 2 teaspoons
Water (boiling) 1 cup
All-purpose flour 1 and 3/4 cups
Sugar 2 cups
Vegetable oil 1/2 cup
Baking powder 1 and 1/2 tspns
Baking soda 1 and 1/2 tspns