quad-ticker-1001 Warehouse Sale - Save Up to 60%*Free Shipping on orders over $49* Use code: SHIP4FREEOver 45% off Breville Juicers20% off WS Stainless-Steel Cookware & Cooks' Tools*
Return to Previous Page

Chocolate Cupcakes

There are two secrets to these cupcakes. They get their rich, extra-chocolaty flavor from a combination of unsweetened cocoa powder and bittersweet chocolate, and their soft, moist texture from a simple hand-mixing method.

Ingredients:

  • 2/3 cup all-purpose flour
  • 2 1/2 Tbs. unsweetened cocoa powder
  • 3/4 tsp. baking powder
  • 1/4 tsp. salt
  • 3 oz. bittersweet chocolate, chopped
  • 11 Tbs. unsalted butter, cut into pieces
  • 3/4 cup plus 2 Tbs. sugar
  • 3 eggs, at room temperature
  • 1 tsp. vanilla extract
  • Chocolate or vanilla buttercream for frosting cupcakes (see related
      recipes at left)
  • Grated chocolate for garnish (optional)

Directions:

Preheat an oven to 350°F. Line a standard 12-cup muffin pan with paper or foil liners.

In a bowl, whisk together the flour, cocoa powder, baking powder and salt. Place the chocolate and butter in a large heatproof bowl and set over but not touching simmering water in a saucepan; stir frequently until melted and smooth, about 5 minutes. Remove the bowl from the saucepan and let the chocolate mixture cool to room temperature, 10 to 15 minutes.

Using a wooden spoon, stir the sugar into the chocolate mixture until combined. Stir in the eggs one at a time, beating until combined after each addition, then beat in the vanilla. Gently fold in the flour mixture just until no traces of flour remain; do not overmix.

Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full. Bake until a toothpick inserted into the center of a cupcake comes out with only a few moist crumbs attached, 22 to 24 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Then transfer the cupcakes to the rack and let cool completely, about 1 hour.

Frost the cupcakes with the buttercream, garnish with grated chocolate and serve. (The frosted cupcakes can be refrigerated in an airtight container for up to 3 days; bring to room temperature before serving.) Makes 12 cupcakes.

Adapted from Cupcakes, by Shelly Kaldunski (Weldon Owen, 2008).