Chocolate Cupcakes

Today’s special ingredient is chocolate. This is the third dessert installment on clookbook.com. All chocolate, all the time. If you read Holy Guacamole, you’ll know that I am a self-proclaimed food purist. My position is even more extreme when it comes to chocolate, the holiest food in the land. With only a handful of exceptions, I consider the contamination combination of fruit with chocolate to be an outright sin. Each has a place in my heart (and on my palette) but in total isolation. Chocolate is a treat, a guilty pleasure. Why someone would willingly disorient their taste buds by diluting the wonders of chocolate with fruit is beyond me. I see this no different than making pizza your last meal on earth and spoiling it with some broccoli florets as a topping. Some see fruit as a refreshing compliment to chocolate. Next time, try subbing for some whipped cream.

Alright. With that rant behind me, onto the recipe at hand. Chocolate cupcakes with chocolate buttercream frosting. Great and dangerously addictive. A fun weekend activity to really slow things down. Caution – there’s enough batter here to make a ton of cupcakes. I’d make 24 mini’s and toss the rest. Trust me, you don’t want that many cupcakes lying around the house…nothing good will come out of it (unless you have some helpless guests willing and able to take them off your hands).

Adapted from Ina Garten’s cake version with a few slight modifications.

Recipe

Serving Size (24 mini cupcakes)

Estimated time: 60 minutes

Ingredients:

Cake Batter

  • 3/4 cup plus 2 tablespoons, all purpose flour
  • 1 cup sugar
  • 1/4 cup plus 2 tablespoons, cocoa powder
  • 1 teaspoon, baking soda
  • 1/2 teaspoon, baking powder
  • 1/2 teaspoon, kosher salt
  • 1/2 cup, milk
  • 1/4 cup, vegetable oil
  • 1 egg
  • 1/2 teaspoon, vanilla extract

Frosting

  • 3 oz semi-sweet baking chocolate bar
  • 1 stick unsalted butter at room temperature (if microwaving to room temperature, do so very carefully…5 seconds at a time at 1/2 power…should take 20 seconds max.  DO NOT MELT THE BUTTER!)
  • 1/2 cup plus 2 tablespoons powdered sugar

What You’ll Need:

Directions:

Chocolate Cupcake Batter

  1. preheat oven to 350 F
  2. sift dry ingredients (flour, sugar, cocoa,baking soda, baking powder, salt) into a mixing bowl
  3. pour wet ingredients into a bowl and mix on low speed using paddle attachment. add dry ingredients and mix until combined
  4. place paper cups into the plan slots
  5. pour battre into each cup filling up to 2/3 of the cup. the baking soda/powder will leaven the batter once in the oven
  6. place tray into oven and cook for 15-20 minutes or until a toothpick comes out of a cupcake clean
  7. remove and cool for 5-10 minutes in the pan and then remove from the pan (to cool completely)

Chocolate Buttercream Frosting

  1. once the cupcakes are cool, it’s time to decorate them with the buttercream frosting
  2. create a double-broiler by placing 1″ of water in a pot, bringing it to a simmer, and placing a bowl on top of it
  3. break chocolate into small pieces and melt in the bowl (will take 5-10 mins after the water is simmering)
  4. meanwhile, whip butter for 1-2 minutes in a separate mixing bowl using a mixer on medium/high speed
  5. slowly add powdered sugar, whipping the frosting
  6. once chocolate is melted, let it cool to room temperature. you can use the freezer or fridge, but be careful not to let it solidify (or you have to re-melt it)!
  7. add chocolate into the frosting bowl and whip until combined
  8. frosting is done. you can decorate the  (cooled) cupcakes using either a decorating tool (see “what you’ll need” above) or a regular butter knife…your choice
Tips:
  • keep the cupcakes in the fridge. to serve, leave out for 10-20 minutes until the frosting softens
  • store the baking soda in an air tight plastic bag. this extends the life beyond 30 days
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7 Comments on “Chocolate Cupcakes”

  1. Chi Chi says:

    But but but….how do you feel about chocolate with nuts? I do have to agree with you about the fruit thing, ESPECIALLY raspberry! ugh!

  2. luv your passion for chocolate!

  3. Simple and sinful! Love your photo too :)

  4. ALWAYS searching for the perfect cupcake. Minus the fruit oddities. Agreed.

  5. Oh these look yummy!! Beautiful picture!

  6. Kathryn Sharrock says:

    These are to die for. Especially before breakfast! :)

  7. [...] The class ended up being a lot of fun. I, for one, learned a ton on ganache, fondant, and butter. The irony in all of this, as I eventually came to realize, is that I’m a simpleton and not one for overly elaborate decorations. That’s not to say I didn’t go with the flow, because I did. I made bows and cut multi-colored shapes, polka-dots and what not. But in the end, what really got me going was learning how to properly pipe frosting onto a cupcake and drizzling melted chocolate ganache in a random yet calculated motion.  Stay tuned for future recipes. For now, feel free to feast on a recent cupcake post. [...]


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