Tuesday, November 9, 2010

Chocolate Cupcakes (best on the net)

Super moist!

3/4 Cups unsweetened best dark chocolate (melted)
3/4 Cups hot water
3 Cups all purpose flower
1 tsp baking soda
1 heaping tsp baking powder
3/4 tsp salt
3 sticks unsalted butter (1 stick = 113gr - 339gr)
2 1/4 cups sugar (only 2 cups was not sweet enough, the 1/4 is important here,  unless you're putting frosting on top)
4 large eggs
A generous splash of vanilla extract
1 cup sour cream

Preheat your over to 350 degrees.

Beat together chocolate and hot water until smooth.

In a separate bowl, mix together flour, baking soda and powder, and salt until well combined.

YES this works! Just do it
Melt butter and sugar together in a saucepan over low-medium heat until smooth. Once smooth, transfer to mixing bowl and beat on medium speed until smooth.

Add eggs, one at a time. Add cocoa and mix. Add vanilla and mix well. On low speed, beat in the flour mixture. Don't over mix!

Now pour cupcakes into the cupcake tins and pop your chocolate cupcakes in the oven. Bake for around 20 minutes, rotating pan at the halfway mark.

You can store your chocolate cupcakes for up to 2 days, or in the freezer for up to two months but they taste so delicious when they're fresh. Frost them with chocolate, buttercream, or cream cheese frosting for an extra tang! Sometimes I like to top them with just some powdered sugar. These chocolate cupcakes are very rich and frosting might be too much for them. If you want a lighter frosting, go with boiled. This also tops chocolate cupcakes off great, but my favorite is the cream cheese.

Cream cheese frosting/topping

Dark Chocolate Cupcake recipe

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