Hands down the top-selling cupcake we made at the shop. I would say that this is by far my most favorite cupcake. When it is all say and done I’m a loyal chocolate lover to the core. Given a choice I’ll choose chocolate every time.
I suspect you’ll need a little practice to perfect this recipe, just warning you. But it has always been my go-to chocolate cake or cupcake recipe. My first suggestion would be, don’t open the oven door to turn the pan during baking. It has a tendency to fall. Get at least more than half way through before you open the door to check anything. The next trick is to use very hot boiling water. Be careful!!
This is not a great batter to add things to. The boiling water tends to destroy and melt away whatever you add. As per usual use the best chocolate cocoa powder you can find.
Now for the frosting, again use the best chocolate. If you want a more liquid frosting use directly after final mix. If you are using it in a piping bag you’ll need to let it set up or it won’t be stiff enough.
CAKE
Ingredients
Makes 2 dozen
2 1/4 cups plus 2 tablespoons granulated sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa powder
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons pure vanilla extract
1 cup boiling water
Directions
- Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners, set aside.
- Sift sugar, flour, cocoa powder, baking powder, baking soda, and salt together into the bowl of an electric mixer. Using the paddle attachment, mix ingredients together on low-speed.
- In a large bowl, mix together eggs, milk, oil, and vanilla. Add to flour mixture and beat on medium speed for 30 seconds. Scrape down side of bowl and continue mixing on medium speed for 2 minutes. Add boiling (has to be boiling or it won’t work) water and stir to combine.
- Fill cupcake liners 3/4 full. The batter is runny like soup.
- Bake for about 18 to 20 minutes. At 7 minutes into the bake rotate pans and don’t open the oven door again until 18 minutes have gone by. Once you have figured out the exact bake time for your oven you should not keep opening the door. These are best left alone. The cakes will sink if you open the oven door too much.
- Frost the cooled cupcakes with Chocolate Ganache Frosting below.
Chocolate Ganache Frosting
Ingredients
4 oz bittersweet chocolate
2 oz unsweetened chocolate
10 oz semisweet chocolate
2 sticks butter unsalted
5 cups powdered sugar
pinch of salt
2 tsp vanilla extract
1 cup whole milk
Instructions
- Melt chocolates and butter over double boiler. Slowly stirring constantly.
- Stir until smooth.
- Set aside to cool slightly.
- Sift powdered sugar, and salt into a bowl.
- Combine milk and vanilla.
- Add milk/vanilla mixture to sugar/salt mixture.
- Whisk until incorporated.
- Add melted chocolate/butter mixture to milk/vanilla/sugar/salt mixture.
- Stir until smooth.
Chill it in the refrigerator for 20 minutes or so, whatever it takes to get it thick enough to frost. Frost the cupcakes once the frosting is thick enough. Keep in the refrigerator unused portion covered tight for up to one week.
REMEMBER EAT SOMETHING SWEET EVERY DAY!
{ 1 comment… read it below or add one }
I’m always on the look out for a great chocolate cupcake/cake recipe. I’ll be bookmarking this and giving it a try for sure. Thanks for sharing.