My Go-To Chocolate Cupcake Recipe

Tuesday, September 20, 2011

My Go-To Chocolate Cupcake Recipe

I’ve finally found it. A go-to chocolate cupcake recipe. This recipe yields consistent results every time I make it. I get exactly 12 domed chocolate cupcakes. And the batter is so easy to throw together. You don’t even have to get the mixer dirty.

I owe a huge thanks to Megan from Delicious Dishings. I had asked her about her favorite chocolate cupcake recipe and she recommended the one found in Joanne Chang’s Flour cookbook. Now, Megan worked at Flour, so I thought she might be a little biased. But then I made the cupcakes for my birthday. And ever since then, every time I need a chocolate cupcake, I just go to this recipe. And believe me, I’ve made quite a few chocolate cupcake recipes.

These cupcakes don’t have any random ingredients that you might not have on hand like sour cream or coffee, which means I can whip them up whenever a craving hits. Do note that the batter has to sit for an hour (or up to three days in the fridge) to allow all the dry ingredients to soak up the liquid ingredients. So be sure to give yourself plenty of time to make these cupcakes. Believe me, they’re well worth the wait.

Chocolate Cupcakes

Yield: 12 cupcakes

Ingredients:

2 oz unsweetened chocolate, chopped
1/4 cup Dutch-process cocoa powder
1 cup sugar
1/2 cup (1 stick) butter, cut up
1/3 cup water
1/2 cup milk
1 egg
1 egg yolk
1/2 tsp vanilla
1 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Directions:

In a heatproof bowl, combine chocolate and cocoa powder.

In a saucepan over medium heat, heat the granulated sugar, butter, and water, stirring occasionally, until the butter melts and the sugar dissolves. Pour the butter mixture over the chocolate and whisk until the chocolate melts and the mixture is smooth.

Whisk the milk, egg, extra yolk, and vanilla into the chocolate mixture until combined.

In a bowl, stir the flour, baking powder, baking soda, and salt until blended. Add the flour mixture to the chocolate mixture and whisk until smooth.

Let the batter sit at room temperature for 1 hour or cover and refrigerate for up to 3 days.

Line a standard 12-cup muffin tin with paper liners. Preheat the oven to 350 degrees.

Divide the batter among the muffin cups. Bake for 30 minutes or until the tops spring back when pressed lightly with a fingertip. Set on a wire rack and leave to cool completely.

Recipe from Joanne Chang, as seen in the Flour cookbook

Cupcakes, Dessert, Go-To Recipes

7 comments »

11 Responses to “Rocky Road Squares”

#
1

The Hungry Mouse — November 4, 2009 at 5:02 pm

Drooling now! I’ll take two, please.

+Jessie
#
2

Erin — November 4, 2009 at 5:56 pm

Love them and will be making them this weekend!
#
3

JanuskieZ — November 4, 2009 at 6:00 pm

Hi… Looking ways to market your blog? try this: http://bit.ly/instantvisitors
#
4

nutmegnanny — November 4, 2009 at 10:48 pm

I’m totally drooling over these bars! I can’t believe how easy they are:)
#
5

We Are Not Martha — November 5, 2009 at 2:14 am

How delicious do these look?!?! I might have to try these…

Sues
#
6

Amy I. — November 5, 2009 at 6:38 am

The ease of prep to impressiveness ratio of these bars looks extremely high 🙂 Added them to my to-do list…thanks for the inspiration!
#
7

biz319 — November 5, 2009 at 2:36 pm

Wow, how easy is that??!! I may make those for our cookie exchange this year! 😀
#
8

stephchows — November 5, 2009 at 3:22 pm

those things look jam packed with tastiness!
#
9

Erin — November 5, 2009 at 11:34 pm

It’s nice to have an easy dessert recipe to turn to! I’m so glad you liked them!
#
10

Kristy — November 9, 2009 at 12:19 am

Ummm.. AMAZING! I might have to try those ASAP!
#
11

Mermaid Sweets — November 10, 2009 at 3:13 am

Thanks for posting, looks like a good and easy holiday addition.

My Go-To Chocolate Cupcake Recipe