Go Back

Chocolate Cocoa Nib Cupcakes

These cupcakes are made with a rich chocolate batter that incorporates cocoa nibs for added crunch and depth of flavor. The baked cupcakes have a moist, tender crumb topped with a thin, crackling shell and crunchy cocoa nibs, creating a complex contrast of textures.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12
Course: Main Course
Cuisine: baking
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsweetened cocoa powder preferably Dutch-processed
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • ½ cup cocoa nibs for adding crunch and roasted flavor

Equipment

  • Mixing bowls
  • Whisk
  • Cupcake tin
  • Paper cupcake liners
  • Cooling rack

Method
 

  1. Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
  2. In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugar until evenly combined. The mixture should look uniform and slightly fluffy.
  3. Add the vegetable oil, eggs, milk, and vanilla extract to the dry ingredients. Whisk everything together until the batter is smooth, glossy, and free of lumps. It should have a slightly pourable consistency.
  4. Gently fold in the cocoa nibs, distributing them evenly throughout the batter. You’ll see tiny bits of nibs shimmering in the mixture, adding texture and flavor.
  5. Spoon the batter into the prepared cupcake liners, filling each about two-thirds full to give space for rising. Tap the tin lightly on the counter to settle the batter and release any air bubbles.
  6. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean and the tops have a slight crackle.
  7. Remove the cupcakes from the oven and let them cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. The crust should feel crisp, and the interior moist.
  8. Once cooled, enjoy these cupcakes as they are or frost them with your favorite chocolate buttercream for an extra indulgence.

Notes

For extra flavor, sprinkle additional cocoa nibs on top before baking or dust with cocoa powder after cooling.