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.

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Chocolate Cupcakes

Yield: 12 cupcakes


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


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

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7 Responses to “Merry Christmas and Peppermint Brownies with Chocolate Ganache”

  1. #
    bittersweetblog — December 25, 2009 at 9:28 pm

    You just can’t beat the combination of chocolate and mint- Yum!

    Happy holidays!

  2. #
    wackywoman — December 25, 2009 at 10:00 pm

    I too love your tree.

  3. #
    Memória — December 26, 2009 at 3:28 am

    Oh, I love your tree. It’s the perfect size, and I love the decorations.

    The brownies look great. I love the KAF brownies; I just made them a few weeks ago.

  4. #
    Memória — December 26, 2009 at 3:29 am


  5. #
    Faith — December 27, 2009 at 3:26 pm

    I hope you had a very Merry Christmas! Love your gorgeous tree (and your high ceilings!). Yum, peppermint & chocolate…

  6. #
    CookTeen — December 27, 2009 at 9:02 pm

    I love the chocolate and mint combination. Nothing is better at this time of year!

    Happy Holidays!

    With love and cupcakes,

    P.S –check out my blog…

  7. #
    Kerstin — December 29, 2009 at 5:43 am

    Merry Christmas! Love your peppermint brownies – they sound so perfect for the season! I actually just bought a box of those TJ cookies, and can’t wait to try them 🙂

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