I’ve been on the lookout for a reliable chocolate cupcake recipe and I believe I’ve found it in this recipe. The cupcakes have a tight, moist crumb, and and are chocolaty, but not over the top. The original recipe comes from Food and Wine. I made a few minor changes so I’ll write up the recipe as I made it. I made a different frosting recipe as well and while it was good I think it overpowered the cupcakes. I’d like to try the cupcakes with a plain vanilla frosting and see how the chocolate and vanilla play off one another.
I baked my cupcakes in silicone cupcake molds, which I sprayed with vegetable oil cooking spray. They slipped right out of the molds, but next time I’ll use paper liners. It seems that the batter had nothing to cling to as the cupcakes rose while baking so while they had nice little domes some of them were a bit off center due to slipping around in the cupcake molds.
Chocolate Cupcakes from Food and Wine with changes
4 T. butter ( I used salted)
1/4 c. vegetable oil
1/2 c. water
1 c. all-purpose flour
1 c. sugar
1/4 c. plus 2 T. cocoa powder (not Dutch process)
1 t. espresso powder
3/4 t. baking soda
dash of salt
1 large egg
1/4 c. yogurt
1 t. vanilla extract
Preheat the oven to 375 degrees. Spray silicone cupcake molds with vegetable cooking spray and place on a baking sheet.
Measure vegetable oil and water in a glass measuring cup and add the butter. Warm in the microwave until the butter is almost melted. Set aside.
Into a mixing bowl, sift together the flour, sugar, cocoa, espresso powder, baking soda and salt. Add the egg and beat thoroughly. Add the butter mixture and beat thoroughly, scraping the bowl. Add the yogurt and vanilla and beat thoroughly scraping the bowl.
Divide the batter evenly into the prepared cupcake molds and bake at 375 for 20 minutes or until a toothpick comes out clean after testing.
Let the cupcakes cool in the molds for 2-3 minutes and then tip them out of the molds to cool completely on a wire rack.
4 T. butter
1/3 c. cocoa powder
1 t. espresso powder
1.5 c. powdered sugar
2.5 T. milk
1/2 t. vanilla
Melt the butter in a glass mixing bowl. Stir in cocoa and espresso until completely incorporated into the butter. Add 1/2 of the milk and mix, then 1/2 of the powdered sugar and mix. Repeat until all of the milk and powdered sugar are mixed in. Stir in the vanilla and beat until smooth and creamy.
Frost the completely cooled cupcakes.