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 »

18 Responses to “Double Cookie Dough Ice Cream”

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steph@stephsbitebybite — June 24, 2013 at 7:36 am

Oh my word!!
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2

Rachel @ Baked by Rachel — June 24, 2013 at 7:58 am

Pass me a spoon! This sounds amazing, Jen!
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3

Eva @ Eva Bakes — June 24, 2013 at 8:23 am

I need this ice cream right now!
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4

Sues — June 24, 2013 at 11:28 am
I absolutely love cookie dough ice cream and this looks like a fabulous one! I love your bowls, too 🙂
- beantownbaker — June 24th, 2013 @ 3:47 pm
  
  Thanks! They’re from Pier 1.
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Katie B. — June 24, 2013 at 8:02 pm
Wow… I’m not a cookie dough ice cream fan for the same reason, but this is amazing. How much do you think the coconut milk plays in the flavor?
- beantownbaker — June 24th, 2013 @ 8:25 pm
  
  I personally don’t find coconut milk very coconuty. I know some people do. I think you could use the cow’s milk varieties in the recipe and it would taste similar. I just have to use the coconut milk since i can’t eat cow’s milk.
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6

Nutmeg Nanny — June 27, 2013 at 9:35 am

I love this! Ice cream has to be my favorite dessert, this looks amazing 🙂
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Erin @ Dinners, Dishes and Desserts — June 27, 2013 at 7:44 pm
I made this recipe from Tracey a couple of weeks ago too (I haven’t post about it yet) – so good!!!
- beantownbaker — June 27th, 2013 @ 9:11 pm
  
  Isn’t it? It’s definitely one of my favorite ice cream recipes to date!
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Elizabeth @ SugarHero.com — June 28, 2013 at 2:08 am
This sounds delicious! I’m with you–regular cookie dough ice cream is a snooze. (Unless I’m sharing a pint with someone who doesn’t mind if I go through and pick out all the goodies–but let’s be real–everyone minds!) I’ll have to try this variation–it sounds like the perfect solution!
- beantownbaker — June 28th, 2013 @ 7:17 am
  
  I agree completely – everyone does mind!
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9

Parrish (Life With The Crust Cut Off) — July 1, 2013 at 10:58 am
This looks amazing!!! We would love it if you would link up at our We Scream For Ice Cream linky party/giveaway:
http://www.lifewiththecrustcutoff.com/we-scream-for-ice-cream-linky-party/
Live the whole month of July.
Hosted by:
http://www.lifewiththecrustcutoff.com/ Parrish @ Life with the Crust Cut Off
http://thissillygirlslife.com/ Dana @ This Silly Girl’s Life
We hope to see you there!
- beantownbaker — July 3rd, 2013 @ 5:05 pm
  
  Thanks for the link!
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Melissa — July 6, 2013 at 6:45 am
Cookie dough ice cream is my favorite and this recipe makes me want to buy an ice cream maker immediately! Which kind do you recommend?
- beantownbaker — July 6th, 2013 @ 11:09 am
  
  I have the ice cream maker attachment for my Kitchenaid mixer. If you don’t have a Kitchenaid mixer, I’ve heard good things about the Cuisinart ice cream maker.
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11

Kristen — March 30, 2014 at 8:56 pm
I’ve never made cookie dough ice cream but am wanting to try this one. Is there a way to substitute the egg yolks or leave it out?

Thanks!
- beantownbaker — April 16th, 2014 @ 6:00 pm
  
  I would assume you could find a Philadelphia style ice cream recipe to use as the base with some brown sugar in it to give it more of a cookie dough taste. I wouldn’t recommend just leaving them out of this specific recipe though.