Tuesday, July 13, 2010

Chocolate Cupcakes that may be the best thing I've ever eaten!!

I follow a fun little blog called A Cup Full Of Cake.  Last month she posted this recipe and they were incredible.  I was blown away.  You must try them.  I used my Vanilla Buttercream recipe to top them.  I double the buttercream to get enough for the 30 cupcakes this recipe makes.



Best Chocolate Cupcakes Ever

By a Cup Full Of Cake
Makes 28 cupcakes (I got 30)

Dry Ingredients:
3 cups all-purpose flour
2 cups granulated sugar
1/2 cup unsweetened cocoa powder ( Dutch process like Droste or another GOOD brand)
2 teaspoons baking soda
1/2 teaspoon salt

Wet Ingredients:
1 cup whole milk
4 ounces bittersweet chocolate melted and cooled (cooled for about 15 min make sure its still melted though don’t want it to harden back up)
½ cup plus 1 tbsp water, heated to boiling ( have a kettle of water on the stove boiling ready to go)
3/4 cup vegetable oil
2 large eggs room temp
2 tablespoons vinegar (not wine vinegar)
1 tablespoon vanilla

Instructions :
This can be done with a stand mixer or by hand with a hand mixer or whisk but it is more of a 2 bowl method than one if going the hand mixing route.

1. Preheat oven to 350F with rack in the center.
2. Place paper baking cups in regular sized muffin tins, spray edges around
cup slightly with cooking spray. If you have a small 6 cup muffin tin and you only
get 27 or 28 cupcakes fill the rest of the wells halfway with water and no baking
cup
3. Whisk together the dry ingredients (sugar, flour, cocoa powder, baking soda and salt)
in a large bowl.
4. In a large bowl or bowl of stand mixer whisk eggs till slightly thickened and a pale
color
5. Add in the milk, vanilla, oil and vinegar and whisk/beat well
6. Add in the melted and cooled chocolate and whisk/beat until combined well
7. Either add the flour mixture into the wet ingredients OR the wet into the flour and mix
just to combine. Add in the boiling water and mix again just to combine. Scrape
down the sides of the bowl with a spatula to make sure all the dry ingredients are
incorporated
8. Divide the batter evenly among the muffin cups
9. Bake 15-18 minutes or until toothpick inserted in the middle comes out clean and free
of crumbs or the cupcake tops bounce back when lightly pressed. Mine baked for
18 minutes.
10. Let cool for 5 min in pans and then remove carefully to a wire cooling rack. Cool completely before frosting