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

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

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7 Responses to “My Go-To Chocolate Cupcake Recipe”

  1. #
    1
    EliFla — September 20, 2011 at 5:04 pm

    thanks for recipe..as always..I love cupcake…. hugs, Flavia

  2. #
    2
    Amber — February 12, 2013 at 6:04 pm

    This is my new go-to chocolate cupcake recipe. They are so delicious!!

    • beantownbaker — February 12th, 2013 @ 9:24 pm

      So glad you like them too – aren’t they great?

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    3
    Gurgling Belly — June 30, 2013 at 8:51 pm

    I love the recipes you have here! They consistently turn out yummy–thank you!! I’ve used this go to chocolate recipe several times now and was wondering if you’ve ever substituted the 1/3 c water with coffee?

    • beantownbaker — July 3rd, 2013 @ 5:01 pm

      I have not. I think the coffee really enhances the chocolate flavor. I’m sure you could leave it out if you wanted though.

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    4
    Christine — September 12, 2013 at 12:21 am

    I’ve been looking for a chocolate cupcake recipe. I haven’t found the one for me yet. I hope this is it!!!

    • beantownbaker — September 12th, 2013 @ 7:32 am

      Let me know how it works out for you!

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