Chocolate Cupcakes

Chocolate Cupcakes

Chocolate Cupcakes

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.

Chocolate Frosting
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.

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7 Responses to “Chocolate Cupcakes”

  1. Mike T. Says:

    Looks great! Can’t wait to try them, but I’ll have to… On a workout regimen til November. :-( But, on the bright side, it will be just in time for little Halloween pumpkins!

    I’ve got my grandmother’s choc cake recipe that, if you are interested, I’d like your opinion of…

    Thanks, you have some GREAT recipes/ideas!

    • Sue Says:

      Well Mike, I certainly understand the workout regime! I have fallen off the workout bandwagon and need to climb back on. Fortunately I’ve found other homes for a lot of my recent baked goods!
      I’d love to take a look at your grandmother’s chocolate cake recipe. It’s always fun to compare recipes and I especially love recipes with family history.
      Thanks for stopping by!

    • Mike T. Says:

      Hi Sue,

      Here it is, Bella’s Devils Food Cake:

      Ingredients:
      1c Shortening
      2c Sugar, reserve 4tsp for egg whites
      5 Eggs, separated
      3c Flour
      2tsp Baking Soda
      1/2c Cocoa
      1/4tsp Salt
      2c Milk
      2tsp Vanilla

      Preheat oven to 350F.

      Sift flour, baking soda, cocoa and salt together. Add vanilla to milk. Cream shortening and sugar. Add egg yolks. Add in dry and wet ingredients, alternating starting and ending with the dry ingredients.

      Beat the egg whites, slowly adding in the 4tsp sugar when they are foamy. Beat until stiff peaks start to form. Fold into the batter.

      Pour into cake pans (8 or 9 inch depending upon your preferences) and bake until done (about an hour).

      I usually make it in 8in pans, torte it into 4 layers and use a cream filling (tastes like the original H. cupcake filling, not the sugar and shortening one they use now) between the layers and chocolate frosting on the top and sides.

      Mmmmm….. ;-)

  2. Megan Says:

    I think I’ve made those cupcakes before – they were good!

  3. Katrina Says:

    Tasty looking cupcakes.

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