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 »

25 Responses to “Chocolate Fudge Cake”

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1

Eva @ Eva Bakes — June 17, 2013 at 8:10 am
Happy birthday! Today is my husband’s birthday, and he also requested a chocolate cake. I baked him Ina Garten’s Beatty’s chocolate cake. Your chocolate cake may be the one I bake for my birthday later this year. 🙂
- beantownbaker — June 17th, 2013 @ 8:48 am
  
  That’s a really good chocolate cake recipe too! Tell your husband happy birthday!
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2

Bianca @ Confessions of a Chocoholic — June 17, 2013 at 9:06 am

Happy birthday! A no frills chocolate fudge cake sounds perfect 🙂
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3

Rachel @ Baked by Rachel — June 17, 2013 at 9:16 am
This looks amazing!! And happy birthday!!!
- beantownbaker — June 17th, 2013 @ 9:34 am
  
  Thanks 🙂
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4

tracy {pale yellow} — June 17, 2013 at 3:07 pm

Happy Birthday! Noting like a perfectly simple chocolate cake to ring in a new year! This one looks scrumptious!
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5

Jocelyn (Grandbaby Cakes) — June 17, 2013 at 7:15 pm

That is seriously one gorgeous cake!!! I think I’m in love!
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6

carolg — June 17, 2013 at 9:13 pm
happy birthday and thanks so much for the chocolate cake- can’t have too many chocolate cake recipes
- beantownbaker — June 18th, 2013 @ 4:02 pm
  
  I couldn’t agree more!
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7

Jessamyn — June 17, 2013 at 10:08 pm

We’re birthday buddies! Hope you had a great day!
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8

Jennifer @ Peanut Butter and Peppers — June 18, 2013 at 7:05 am

Happy Birthday! Your cake looks amazing!!
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carolg — June 18, 2013 at 8:44 am
and if i want to make this 9 x 13?any caveats? i never know if i can just change pan size and oven time/temp?
- beantownbaker — June 18th, 2013 @ 4:05 pm
  
  Two 9″ round pans is the same amount of cake batter as a 9×13 pan. I’d probably use the same temp and start checking around the same time. But I would expect it to take longer to bake in the end.
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10

carolg — June 18, 2013 at 9:11 pm

tnx- 9 x 13 is easier to tote
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11

Nutmeg Nanny — June 18, 2013 at 10:33 pm

Oh goodness, this looks indulgent! I need to make this for my husband as soon as I can!
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Karen - Cinnamon Freud — June 18, 2013 at 11:48 pm
Happy birthday! This cake is to die for- looks so chocolatey and fudgey. Hope you had a great day!
- beantownbaker — June 19th, 2013 @ 7:13 am
  
  Thanks! I had a great birthday this year.
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13

krimpetgirl — June 23, 2013 at 1:35 pm
Tomorrow is my birthday and I am making your birthday cake for my big day!

Thanks!
- beantownbaker — June 23rd, 2013 @ 7:56 pm
  
  Happy birthday tomorrow!! Hope you enjoy the cake as much as I did.
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14

Shashi @ http://runninsrilankan.com — July 5, 2013 at 6:16 am
Wow – this cake looks so good! I am always looking for chocolatecake recipes to try – so glad to have stumbled on your blog!
- beantownbaker — July 5th, 2013 @ 9:55 am
  
  Glad you found me!
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15

Amber Berry — August 3, 2013 at 5:36 pm
I just made this for my mom and brothers Birthday tomorrow 🙂 I will come back and let you know how mine turned out 🙂 thanks for the recipe and happy late Birthday!
- beantownbaker — August 4th, 2013 @ 6:42 pm
  
  Definitely let me know how it goes!
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16

Amber Berry — August 4, 2013 at 10:51 pm
The cake turned out amazing and was a huge hit! Most of the kids weren’t a huge fan but i don’t think they have learned to appreciate dark chocolate 🙂
- beantownbaker — August 5th, 2013 @ 7:14 am
  
  Glad it was a success (for the adults!)

My Go-To Chocolate Cupcake Recipe