Skip to content
Advertisements

The Best Damn Chocolate Cupcakes Ever

July 8, 2012

The best damn chocolate cupcakes ever, evah, even! These little beauties are light and moist, with a tight crumb for decorating but a flavor that stands alone without icing. These have such a great flavor in fact, that I don’t ice mine. By the time you make the icing they’ll all be gone anyway.

 

Another fabulous feature of this recipe is that it makes 12 cupcakes. Unless you’re slaving away for the kids PTA or a little bit’s birthday party you never need 24 cupcakes.  I usually end up with leftovers or some overly full, miserable bellies if I make 24, but 12 is just the right number. Plus you don’t have to have two cupcake pans!

 

Are you ready to make the 12 best cupcakes of your life?  Let’s get started:

 

Ingredients

 

  • 8 tablespoons salted butter, separated into tablespoons (cut up)
  • 2 ounces semi-sweet chocolate chips
  • 1/2 cup cocoa powder
  • 1 cup cake flour
  • 1/2 teaspoon baking powder
  • 2 room temperature eggs
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon sea salt
  • 1/2 cup full fat sour cream

 

Adapted from Cooks Illustrated

 

Ok! Set up a double boiler. Take a 1qt pot and add 2 inches of water. Place a heat safe glass or metal bowl on top of the pot of water. Water should not touch the bottom of the bowl and the bowl should

Three Bowls: Egg mixture, chocolate mixture, flour mixture

Three Bowls: Egg mixture, chocolate mixture, flour mixture

sit securely in the top of the pot without moving around too much and causing a steam burn or molten chocolate spilling hazard. Now place your cocoa in the bowl, add the chocolate chips and the

butter bits. Turn the pot on medium and wait for the water to simmer; you can go to medium high if you aren’t ever going to walk away from the bowl. Stir the contents until the butter and chocolate have both melted and you have a homogeneous mixture. Cool on the counter, or other room temperature place. Do not put in the fridge as you may get condensation in the chocolate which will cause ugly seizing (clumpy, dull masses that can’t be fixed). Set aside until needed.

 

In yet another bowl (this is my most dish dirty-ing recipe to date!) combine your cake flour, salt & baking power. Take a regular hand whisk and combine these ingredients. Set aside.

 

In still a third bowl, combine the sugar, eggs (room temp!) and vanilla. Whisk together till completely combined.

Now take your egg mixture and chocolate mixture and combine in whichever bowl is larger.  Remember, there should not be any risk of scrambled eggs because you let your chocolate cool, right??

 

Now add a third of the flour to the chocolate mix. Stir until just combined and repeat until the dry ingredients are combined.

 

Add your sour cream and stir until combined.

Cupcakes in the Oven

Cupcakes in the Oven

 

Heat oven to 350 degrees and put liners in your cupcake pan. Fill cups 2/3 full. If you over fill you will have spillover! I like a little so I can pile on icing if the occasion calls for it.  This particular batch wound up with vanilla butter cream. Pop in the oven for 18-22 minutes or until a toothpick comes out clean. Cool to room temperature before icing.

 

The Best Damn Chocolate Cupcakes

The Best Damn Chocolate Cupcakes

Now dig in but keep the milk handy, these babies are rich!

Advertisements
One Comment leave one →
  1. August 28, 2012 8:55 PM

    Merci beaucoup! Thanks for liking my post!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s

%d bloggers like this: