These decadent, healthy chocolate cupcakes are a tried and true in my book. Dark chocolate cake made with two forms of chocolate is topped with rich vanilla buttercream. They can be made dairy-free as well if needed!
Do you prefer chocolate cupcakes with vanilla frosting or vanilla cupcakes with chocolate frosting? I fall 100% into the chocolate cupcakes with vanilla frosting group here.
I used to live by a Sprinkles Cupcakes where I would often buy myself a Black and White cupcakes when I stopped by. Decadent dark chocolate cake with a sweet, creamy buttercream…truly a treat. That’s what actually inspired me to make my own healthy(ish) version of them!
Now, I left the buttercream as is because every single “healthy” frosting I’ve tried has left me disappointed. However, the cake is slightly better for you, with Greek yogurt for moisture, and maple syrup and coconut sugar for sweetness.
These cupcakes also use classic boiling water to bloom the cocoa powder. It’s a pretty well known trick, but it makes all of the difference. Keep reading to see why, but first, the ingredients!
Ingredients Needed
How to Make Dark Chocolate Cupcakes
Step 1: Combine the dry ingredients and bloom the cocoa powder. More about this to come.
Step 2: Combine all of the wet ingredients, starting with the oil and sugars, followed by the eggs, yogurt, vanilla, and chocolate.
Step 3: Add the dry ingredients to the wet and mix until just combined. Make sure not to over-mix to avoid otherwise the cake will become tough!
Step 4: Bake at 350 degrees to 20-22 minutes, shorter or longer if needed. The cake is done when it springs back after you gently press on it.
Step 5: Cool and frost with a piping bag or a knife.
What Does it Mean to Bloom Cocoa Powder?
Have you ever had a chocolate cupcake where the chocolate flavor was just…a little flat? The quick fix for this is to bloom your cocoa powder first.
What this means is to mix cocoa powder with hit liquid, which dissolves it and releases all of the flavors contained within the solids.
Cocoa powder on its own is rather dry and unflavorful, but by dissolving it in hot water we bring out all of the chocolate-y flavors.
In this recipe, we will combine cocoa powder and dark chocolate chunks in a bowl, pour hot water over them, and whisk it until everything has dissolved together and thickened.
Yes, it requires dirtying another bowl, but it also means you’ll get a much more intense and rich chocolate flavor in your dessert!
Tips & Ideas Before You Begin
- Ensure that all of the ingredients are at room temperature, especially the eggs. Since we’re using coconut oil, adding cold ingredients will result it to harden back up again. In addition, room temperature eggs incorporate better into batter.
- Add an optional tablespoon of cooled espresso into the batter to help further bring out the chocolate flavors.
- Want to make it dairy-free? Replace the Greek Yogurt with a dairy-free alternative such as Daiya or Kite Hill. Replace the butter in the frosting with vegan butter.
- Frost with a piping bag or with a knife! It doesn’t have to look pretty, just has to taste good. 🙂 Want a lower calorie treat? Use less frosting or omit it altogether–I think this cupcake can stand for itself!
I hope you enjoy these! If you make them, feel free to leave a rating or review. Or, even more fun, take a picture and tag me on instagram @toppedwithhoney. Looking forward to seeing your bakes!
Healthy Dark Chocolate Cupcakes with Vanilla Buttercream
Equipment
- Cupcake Pan
- Stand Mixer
Ingredients
Cupcakes
- 1¾ Cups Flour
- 1 Tsp Baking Soda
- 1 Tsp Baking Powder
- ½ Tsp Sea Salt
- ½ Cup Unsweetened Cocoa Powder
- ½ Cup Dark Chocolate Chips
- 1 Cup Boiling Water
- ½ Cup Melted Coconut Oil
- ¾ Cup Coconut Sugar
- ½ Cup Maple Syrup
- 2 Eggs, At Room Temperature
- ¾ Cup Greek Yogurt
- 1 Tsp Vanilla Extract
Vanilla Buttercream
- ½ Cup Unsalted Butter (1 Stick or 8 Tbsp), Softened
- 2 Cups Powdered Sugar
- 1-2 Tbsp Milk, Any kind
- ½ Tsp Vanilla Extract
- Pinch of salt
Instructions
Make the Cupcakes
- Preheat your oven to 350°F and line 1-2 cupcake pans.
- Start by combining the dry ingredients in a medium bowl, including the flour, baking soda, baking powder, and salt. Set this aside for now.
- In a separate, larger, heat-proof bowl, combine the cocoa powder and dark chocolate chips. Now take your boiling water and pour it over the two chocolates ingredients. Whisk this mixture together until the cacao powder is dissolved and chocolate fully melted. Set this aside too to cool down.
- Moving on to the next bowl, in a stand mixer fitted with the paddle attachment, combine the coconut oil, coconut sugar, and maple syrup. Mix on medium speed until combined, roughly 1 minute. If the maple syrup separates some from the oil, that's okay! There's water in maple syrup, which doesn't mix well with oil at this point.
- Now add the eggs, one at a time, beating each one in until creamy.
- Then add the greek yogurt and vanilla and once again beat your mixture until creamy.
- Continue beating on medium-low speed and slowly pour in the cooled down chocolate mixture. Make sure that the mixture is no more than slightly warm when you add it. Beat until it is well combined.
- Lastly, add your flour mixture to the batter, beating on medium-low speed until it is just incorporated. Make sure not to over-mix the batter, otherwise the cupcakes will turn out tough!
- Divide the batter into the lined cupcake pan. You'll get between 12-16 cupcakes depending on how full you fill the liners. Some days call for smaller cupcakes and some days call for giant ones! Just make sure they're at least ⅔ full.
- Bake at 350° for 20-25 minutes, depending no how full the liners are. Start keeping a close eye on them at the 18 minute mark. They'll be done when a toothpick comes out clean and the cake springs back when you press gently on it.
- Remove from the oven and transfer to a rack to cool completely.
Make the Frosting
- In the bowl of your stand mixer, fitted with the paddle attachment, beat the softened butter and salt together on medium speed until well incorporated (roughly 1 minute).
- Reduce the speed and slowly add the powdered sugar, followed by the vanilla and milk.
- Once you're confident that powdered sugar won't go flying everything, turn up the speed to medium-high and continue beating the frosting until it's light and fluffy (anywhere from 2-3 minutes).
- Use a piping bag or knife to spread the frosting on top the cooled cupcakes and top with sprinkles if desired. Enjoy!
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