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 “Mocha Brownies”

  1. #
    1
    Brisbane Baker — March 25, 2010 at 12:23 pm

    Mmmm, brownies and frosting, how decadent!

    http://www.brisbanebaker.blogspot.com

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    2
    Cara — March 25, 2010 at 1:16 pm

    I could use that extra caffeine jolt right about now!

    Are you a fan of mint & chocolate? My favorite frosted brownies that my grandma always made had a layer of mint frosting and then a chocolate glaze. But I heart coffee + chocolate too 🙂

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    3
    yumventures — March 25, 2010 at 1:27 pm

    In that last picture the melty chocolate chip is starting at me! It looks soooo delicious! I love anything with coffee flavors, so these are right up my alley!

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    4
    Memória — March 25, 2010 at 7:13 pm

    I already know these are good b/c you used my go-to recipe for brownies, too! haha The frosting looks perfect. I must make these soon.

  5. #
    5
    Valen — March 25, 2010 at 7:15 pm

    Oh boy does that look good!

  6. #
    6
    Kerstin — March 25, 2010 at 10:31 pm

    Your week of brownies is such a cute idea! This is my favorite so far – the frosting just takes them over the top!

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    7
    penniesonaplatter — March 26, 2010 at 2:19 am

    I have to admit that I just love boxed brownies, but now the photo of these want me to try making them from scratch again!

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