Recipes Desserts Cakes and Cupcakes Chocolate Cupcakes
Chocolate Cupcakes

Chocolate Cupcakes

Chocolate Cupcakes is rated 1.3 out of 5 by 4.
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Prep Time: 25 minutes
Cook Time: 22 minutes
Servings: 12
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
  • 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).
Rated 1 out of 5 by from something is wrong with this recipe There is a missing ingredient in this recipe. This much flour needs some liquid to go with it... milk, buttermilk, water??? but none is in the ingredient list.
Date published: 2016-10-30
Rated 1 out of 5 by from what the heck? I'm waiting for these to finally finish but they're taking forever! I was going to bring them to school and take them to lunch to share with my friends but I don't think that that is going to happen.
Date published: 2016-10-25
Rated 1 out of 5 by from So disappointing I made these cupcakes for a party but they were so dry that I ended up throwing the rest of them away. Fortunately I also made the WS vanilla cupcakes that I've made several times. They're always super moist and delicious. I'm still hunting for an equally as good chocolate cupcake recipe.
Date published: 2014-10-26
Rated 2 out of 5 by from Dry even with extra yolks I have never had a Williams Sonoma recipe turn out less than wonderful. That's what prompted me to write this review. I have made dozens of Williams Sonoma recipes and this by far is the worst one! I read the reviews, added extra yolks to prevent the dryness other reviewers talked about and baked the cupcakes for the minimum suggested time in an oven with an additional thermometer so I could know the temperature was accurate. They still turned out dry!! I didn't even bring them to the party I made them for because I was embarrassed to admit I made them. The frosting however was delicious, that's why there are two stars here.
Date published: 2013-02-13
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