Scrumptious Chocolate Cupcake Recipe

April 30, 2014

I made these mini cupcakes a couple of weekends ago for a family get-together. My cousin ate one… then two… then three. She walked up to me as she was peeling the lining off the fourth one, “Jojo. These cupcakes are so good. This is my fourth one!” Granted they were mini, but still. Eating four of anything can only mean good things.

I pieced this delectable recipe together from two of my favorite cookbooks: The Cook’s Illustrated Cookbook and Nick Malgieri’s Perfect Cakes. Ganache is one of my favorite things, so you can imagine my delight when I realized you could just add some butter to it, whip it up, and use it in place of frosting and filling on cakes. AWESOME. It’s definitely my new favorite thing to spread on pretty much anything! Like my fingers! Before I lick it up! Yummmm :]. FUJI2793

Just a few minutes ago, my cousin asked me for the recipe. Since I had nothing easy to link her, I figured Hey, I have a blog now! I’ll just post it there!

So here it is. A yummy post to buy me some time (as I try to clean up my thoughts on my next piece on shaping children’s behavior). Even if you don’t try the cupcake recipe (11 ingredients– even I thought twice about trying it…), at least give the ganache (“frosting”) a shot the next time you need chocolate frosting. Not only is it really simple to make, but it’s maybe oh… a million times yummier. You can thank me later.

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The Best Chocolate Cupcake Recipe
Components adapted from The Cook’s Illustrated Cookbook and Perfect Cakes
Makes 12 cupcakes, or 24 43 mini-cupcakes

Ingredients

Cupcakes

3 oz bittersweet chocolate, chopped fine
1/3 cup (1 oz) Dutch-processed cocoa
3/4 cup brewed coffee, hot
3/4 cup (4 1/8 oz) bread flour (I used AP flour and it came out fine)
3/4 cup (5 1/4 oz) granulated sugar
1/2 tsp salt
1/2 tsp baking soda
6 Tbsp vegetable oil
2 large eggs
2 tsp white vinegar
1 tsp vanilla extract

Ganache

1 1/2 c heavy cream
4 Tbsp (1/2 stick) unsalted butter
12 oz milk chocolate, cut into 1/4-inch pieces (I used semi-sweet)

Instructions

To make the cupcakes:

Adjust oven rack to middle position and heat oven to 350º. Line 12-cup muffin tin with paper liners.
Place chocolate and cocoa in medium heatproof bowl. Pour hot coffee over mixture and let sit, covered, for 5 minutes. Whisk mixture gently until smooth, then transfer to refrigerator to cool completely, about 20 minutes.
Whisk flour, sugar, salt, and baking soda together in medium bowl. Whisk oil, eggs, vinegar, and vanilla into cooled chocolate mixture until smooth. Add flour mixture and whisk until smooth.
Divide batter evenly among prepared muffin cups. Bake cupcakes until set and just firm to touch, 17-19 minutes for cupcakes (less time for mini-cupcakes, maybe 10-15 minutes).
Let cupcakes cool completely before frosting.

To make the ganache:

To make the ganache (frosting), bring the cream and butter to a boil. Remove from the heat and add the chocolate. Let chocolate melt, then stir. Whisk until smooth, and refrigerate until thickened, about 1 hour.
In the bowl of a heavy-duty mixer fitted with the whip attachment (or with a hand mixer), whip the ganache to lighten it. Use your favorite tip and a decorating bag to pipe the ganache onto the cupcakes, or just slather it on with a butter knife.

Enjoy!