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Dee-lish! |
This is the BEST chocolate cupcake recipe that I have found, after extensive testing. These cupcakes are moist and with a great texture. I also love adding the mini-chocolate chips for an extra dose of chocolate. I think it's important that they are the mini-chips because they don't leave bigger pockets of chocolate, which would make the cake too rich. The frosting is great because it tastes very chocolate-y without being at all sweet, so it goes well with the cake that is a little sweeter (although not too sweet to eat on it's own). This is one cupcake that goes well with a tall glass of milk!
Ingredients:
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Ingredients. |
1/2 cup unsalted butter, room temperature
1 1/4 cups sugar
2 large eggs, room temperature
3/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsweetened cocoa powder
1/2 cup milk
1 teaspoon vanilla
2/3 cup mini semi-sweet chocolate chips
1. Preheat oven to 350 degrees. Prepare muffin tin with cupcake liners.
2. Beat the butter and sugar until light and fluffy.
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Light and Fluffy. |
3. Add the eggs, one at a time, beating until all combined.
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Egg #1 |
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Egg #2 |
4. Measure out the dry ingredients (flour, baking soda, baking powder, salt, sugar, and cocoa powder) into a separate bowl. Whisk to combine.
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Dry Ingredients. |
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Whisked. |
5. Measure out the milk and vanilla into a third bowl and stir to combine.
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Vanilla Milk (kinda like chocolate milk...?) |
6. Add about half of the dry ingredients to the butter and sugar mixture and beat to combine.
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Added. |
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Combined. |
7. Add about half of the milk and vanilla mixture and beat until combined.
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Added. |
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Combined. |
8. Continue alternating the ingredients until everything is well blended.
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The rest of the dry. |
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The rest of the wet. |
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The final batter. |
9. Add the chocolate chips and stir to combine.
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Added. |
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Combined. |
10. Put completed batter into muffin tin, filling each cup about 2/3 of the way.
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In the tin. |
11. Bake for 20-25 minutes, or until a toothpick stuck in the middle comes out clean. Makes 12 cupcakes. Enjoy!
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Completed Cupcakes. |
The Chocolate Ganache Ingredients:
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Ingredients. |
1/ 2 cup butter
3 (1 oz.) squares unsweetened chocolate
1 lb. confectioner's sugar
1/2 teaspoon vanilla extract
3/4 cup milk
1. Melt chocolate and butter in microwave or on top of a double boiler.
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Melted Chocolate and Butter. |
2. Add the milk, powdered sugar, and vanilla. Stir to combine. Let stand until it thickens. (The longer you let it stand, the more it will thicken - this recipe can actually make frosting rather than ganache. I wait until it is slightly thick but not frosting-thick and then I dip the cupcakes in the ganache.)
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Added. |
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Combined. |
3. Once thick enough, dip the cupcakes in the ganache. Makes enough for 12 cupcakes. Enjoy!
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The final product. |
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By the way, I made this plate at Color Me Mine. |
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Drool. |
Cupcake recipe adapted from The Cupcake Project. Chocolate Ganache recipe adapted from All Recipes.