I know it’s hard to have a bad chocolate cupcake, but some are definitely a lot better than others. This recipe not only dirties just one bowl, but it makes perfectly textured cupcakes with big chocolate flavor. The creamy milk chocolate frosting on top is a nice contrast to the dark chocolate in the cupcakes.
This made enough extra batter to fill 4 ramekins, so I ended up with 16 cupcakes, which were quickly devoured at a family dinner. The batter is very liquid, so make it in a bowl you can pour easily from, if you have one. Someday I may try baking this as a layer cake because I loved the flavor and texture so much, but for now, it will be my new go-to chocolate cupcake recipe!
(adapted from Martha Stewart)
3/4 cup unsweetened cocoa powder
1 1/2 cups unbleached all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup warm water
3/4 cup buttermilk
3 tablespoons canola oil
1 1/2 teaspoons pure vanilla extract
Preheat the oven to 350 F and line a 12-cupcake pan with paper liners. Grease 4 ramekins.
Sift the dry ingredients together in a large bowl.
Add the eggs, warm water, buttermilk, canola oil, and vanilla and mix with a fork just until combined (make sure there are no lumps of flour).
Pour into prepared pans, filling about 3/4 of the way.
Bake for 18-22 minutes, or until a toothpick inserted in the middle comes out clean.
Cool in the pans for about 5 minutes, then turn out onto a wire rack to cool completely
(adapted from Chocolate Shavings)
1 stick of butter, softened
1 3/4 cups of confectioners’ sugar
3 ounces milk chocolate
a few tsp milk
Chop the chocolate and melt in the top of a double boiler. Set aside to cool.
Cream the butter in a stand mixer with a paddle attachment.
Add the confectioners’ sugar, then chocolate, and beat on medium, adding milk in 1/4 tsp increments if necessary to make smooth frosting.