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. 
Peanut butter and chocolate is my most favorite combination ever! I’m so happy you love your kitchen and it’s really sweet of you to bake for your designer. Homemade treats are such a delicious way to say thank you:)
Oh wow – these look like the best brownies ever. Beautiful!
Amazing looking brownies!
Does your designer sign on for small projects? We’re looking to add some backsplash. The area behind the sink and stove is just so plain.
Megan, Our designer works at Home Depot in the kitchen department. So I think she only does projects where you order cabinets/countertops from Home Depot…
We start kitchen destruction at the end of the week! I’m so excited!! Great idea about the counter on top of the radiator!! I’d be totally excited is someone showed up to my work with those brownies 🙂
Ahhhhhhhhhhhhh!! those look sooooooo good!!
Oddly enough I don’t like chocolate or PB on their own but together it’s a whole other story! LOVE it so this is right up my alley.
~ingrid
Yours look great! I am glad you liked them. I was very pleasantly surprised when I tried this for the first time. (And fantastic pictures!)
Can’t wait to try the recipe- thanks! When do we get to see pics of the new (finished) kitchen? 🙂
Peanut butter and brownies! What could be better?
These look phenomenal, what an awesome way to spice up some brownies!
Yum, these look fabulous!
Those look Heavenly!
MMMMM I could seriously go for a whole plate full of those right now!!