Five Spice Dark Chocolate Cupcakes



  1. Preheat oven to 350°F.
  2. Coarsely chop the dark chocolate bar and transfer it to the bowl of a stand mixer.
  3. Add softened butter to the mixing bowl and cream it together with the chocolate with the mixer on its lowest setting.
  4. Suspend the butter-chocolate bowl over a pan of simmering water on the stove, and stir the mixture until the chocolate melts and is well combined with the butter.
  5. Remove the mixing bowl from the heat and stir in the sugar. Let the mixture “set” for 10 min, allowing it to cool and thicken a little. Return the bowl to the mixer and beat mixture at medium speed for a few minutes.
  6. Add the eggs, one at a time, mixing well between each addition.
  7. In a separate bowl, sift together the remaining dry ingredients, and then add the dry mixture to the wet ingredients and stir together until just incorporated.
  8. Divide the batter evenly among two greased cupcake/muffin tins and bake for 20-25 min, or until a toothpick inserted in the middle of a cupcake comes out clean. Rotate the cupcake pan halfway through the baking time to ensure even cooking.
  9. Remove pans to a cooling rack and allow to cool at least 15 minutes before removing cupcakes from pan. Top with your favorite cream cheese or chocolate frosting.
  10. Store leftover cupcakes in a sealed container in the refrigerator for up to 5 days.

This recipe yields 24 regular cupcakes.


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