Finally, a recipe post! Thanks to everyone for your support through the third round of Project Food Blog. I didn’t make it to round 4, but The results aren’t in yet but whether I continue on to round four or stop here, I want to thank you very much for your support.
With gratitude in mind, I share with you this recipe for chocolate cupcakes that was a hit with my friends. I’ve not made cupcakes much–once before maybe?–and I was pleasantly surprised by how fun and easy they really are. It’s safe to say that cupcake baking is definitely in my future. What can I say? I’m late to the game but better than never, right?
These cupcakes were almost mousse-like in texture–creamy and light–and a fitting complement to the slightly sweeter frosting. I made a dozen of these lovelies and we were left with two at the end of the evening. Sadly, my plans to have one for breakfast the following morning were dashed–a raccoon discovered our cat door and ate everything in sight. There you have it: These cupcakes are raccoon-approved, too.
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 stick (8 tbsp) unsalted butter, at room temperature
- 3/4 cup sugar
- 1 large egg
- 1 large egg yolk
- 1/2 tsp pure vanilla extract
- 1/2 cup buttermilk
- 2 oz bittersweet chocolate, melted and cooled
Preheat the oven to 350ºF. Prepare your muffin pan by buttering or placing paper muffin cups in each mold.
Whisk together the first five ingredients above. Using a stand mixer with the paddle attachment or a hand mixer, beat the butter at medium speed until it’s soft and creamy. Add the sugar and continue beating for two minutes, until the sugar and butter are blended. Add the egg, beat for one minute, then add the yolk, beating for another minute. Remember to scrape down the bottom and sides of the bowl, as needed.
Beat in the vanilla, reduce mixer speed to low and add half the dry ingredients. Mix only until the dry ingredients disappear. Scrape down the bowl, add buttermilk, mix until incorporated and add the remaining dry ingredients. Add the melted chocolate and mix with a rubber spatula.
Pour the batter into the molds. Bake for 22 – 25 minutes or until the tops of the cakes are dry and springy to touch. Set the muffin pan on a cooling rack and allow to cool for five minutes before unmolding. Cool to room temperature before topping with frosting.
For the frosting, please click the link above for the recipe. Bear in mind that the recipe is for a cake so you will only need half of it for 12 cupcakes. Good excuse to make a double-batch of these yummy cupcakes! I hope you enjoy them as much as my friends did!