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
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
This is my go-to brownie recipe also. I made them for Christmas this year and people said they were the best brownies they’d ever had. They really are as good as advertised!
Yum ! Love the pictures. This recipe reminds me of our trip to vermont last fall.
I’m always more likely to opt for a tangy, fruity dessert over a chocolatey one, but I love brownies as a midday snack 🙂 These look sooo good!
What kind of cocoa powder?
beantownbaker — March 3rd, 2013 @ 11:13 am
Any kind will work. I like to use Ghirardelli or Scharffen Berger
My absolute favourite brownie recipe – easy to make, absolutely delicious and always go down a storm.
I like to freeze mine in smaller batches for weekend treats 🙂
beantownbaker — December 26th, 2013 @ 10:58 am
I do the same thing! I always double the recipe and throw the extras in the freezer. Nothing beats a tiny bite of frozen brownie goodness!