This chocolate cupcake recipe is from my Elegantly Sweet Shoppe menu! I have made hundreds (ok maybe thousands) of these cupcakes! It’s my favorite for several reasons – first of all, it makes the prettiest, rounded tops – not all recipes can! This one also gives you lots of room to add a cream or fruit filling, and the rounded top allows for a beautiful shape to your frosting! They stand up well to fillings and frostings. They are rich, dark, moist, and chocolatey! I use only the best, Dutch process high fat cocoa powder – from Penzey’s spices. (available online at www.penzeys.com) .
One recipe will make about 15 regular size cupcakes. (Feel free to double this for more!) Prepare muffin pan with paper liners. Bake at 350 degrees for 16 – 18 min.
Ingredients:
3 oz. bittersweet or semi-sweet chocolate, chopped.
1/3 c Dutch processed cocoa powder
1 c hot coffee
Combine chocolate, cocoa powder, and coffee in a small bowl, and let sit for about 5 min – to melt the chocolate. Then stir gently using a whisk, til blended and smooth. Set aside to cool.
In the bowl of a stand mixer with a whisk attachment, add:
2 large eggs
1/3 c vegetable oil
2 tsp white vinegar
1 tsp vanilla extract
Mix til blended. SLOWLY pour chocolate mixture into mixing bowl, while mixer set on LOW speed.
Combine dry ingredients into a separate bowl, and sift together, or blend using a whisk.
1 c all purpose flour
1 c sugar
1 tsp salt
1 tsp baking soda
Add dry ingredients SLOWLY into mixing bowl with wet ingredients. Keep mixer on LOW speed until all dry ingredients added, then increase speed to med. Blend until very smooth.
Using a large ice cream scoop – add batter to each cup til 3/4 filled. (I usually use 1 1/3 scoop for each cup).
Bake at 350 for 16 – 18 min., until tops are rounded, and no longer “wet” looking. Test for doneness using a toothpick – should come out clean when inserted into the center.
Let these cool completely before filling or frosting. These are a great foundation for just about any flavor of frosting. Once filled/frosted, store in refrigerator covered lightly with plastic wrap, or in a cupcake container with a lid. (Air is the enemy of baked goods!) They will last for a week in the frig! These can be frozen as well! I will share my frosting recipe, and decorating tips, in a future blog!
