Chocolate Cupcakes

by Lisey on April 13, 2012

I had two birthday celebrations this year, one with my cousin and one with my family.  With my family I had an Ice Cream Crunch Cake, and with my cousin, we had these cupcakes.

The recipe is from my mom’s Cook’s Illustrated cookbook, which is the same book our second oatmeal raisin cookie recipe was from.

First, you’ll need some chocolate.  We used dark chocolate, but you could use whatever sort you like.

Combine cocoa powder and chocolate in a bowl that won’t melt when you add a hot liquid.

Pour 3/4 cup of hot coffee over the chocolate, and stir until it’s melted.

Place the melted chocolate mixture in the fridge to cool.

In another bowl, combine the flour, sugar, salt, and baking soda.

Next, you’ll need to combine the oil, vinegar and eggs,

and then stir them into the cooled chocolate mixture.

Stir the flour mixture and whisk until it’s smooth.

Use a measuring cup to pour the batter into muffin tins.

The measuring cup makes it easier to pour.

Bake in a 350° F oven for 15 minutes, or until a toothpick comes out clean.  Cool the cupcakes in the pan for 10 minutes, and then put them on a wire rack.

Once the cupcakes are cool, you can frost them with whatever frosting you want.

We’ll share our favorite buttercream frosting recipe with you next week!

Chocolate Cupcakes-makes 12

Chocolate Cupcakes, printable version

3 ounces bittersweet chocolate , chopped fine (see note)
1/3 cup (1 ounce) Dutch-processed cocoa
3/4 cup hot coffee
3/4 cup (4 1/8 ounces) bread flour
3/4 cup (5 1/4 ounces) granulated sugar
1/2 teaspoon table salt
1/2 teaspoon baking soda
6 tablespoons vegetable oil
2 large eggs
2 teaspoons white vinegar
1 teaspoon vanilla extract

Heat oven to 350° F.  Put liners in a 12-cup muffin tin.

In a heat-proof bowl, combine the chocolate and cocoa.  Add the coffee and stir until the chocolate is melted.  Place the bowl in the fridge to cool completely.

In a separate bowl, combine the flour, sugar, salt, and baking soda.

Combine the oil, eggs, vinegar, and vanilla, and stir into the cooled chocolate mixture.  Stir flour mixture into chocolate mixture until smooth.

Pour the batter into the prepared muffin cups and bake for 15-17 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.  Cool in pan for 10 minutes, then remove to a wire rack to cool completely before frosting.

{ 15 comments… read them below or add one }

ebrock April 14, 2012 at 12:46 pm

Lisey,
You keep getting better every day!! These look delicious!! My family will eat them up!! Thanks for sharing and keep up the good work!!!!!

Reply

Kathy April 14, 2012 at 4:01 pm

Oh my, be still my heart! These look so good! Looks like you have another winner for me to try.

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Donna April 14, 2012 at 4:51 pm

Where do you find dutch processed cocoa? I see a lot recipes with this ingredient and have yet to find it anywhere at a store. Where do you get this product @ where you live, or what brand do you use. Help a baking Mom. Thanks

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Kristen June 7, 2012 at 1:39 am

I think this is mostly available online…I can’t find it in stores either!

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Kali April 14, 2012 at 7:08 pm

I am going to try this one with my nephews soon!

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Joanne April 15, 2012 at 1:53 am

looks so yummy!

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Jo@simplybeingmum April 15, 2012 at 8:36 pm

Truly Scrumptious !!

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Karen April 16, 2012 at 12:01 am

They look so yummy. I will have to add chocolate to my shopping list so my kids can try these.

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liz n. April 16, 2012 at 2:22 am

Super good! Tastes like boutique cupcakes – would make them again.

I had my 17 year old step daughter make these yesterday. She had a little bit of trouble with the bowl of water/melting part, but otherwise it went smoothly.

Tastes even better the next day – I know, I had one at breakfast with a cup of coffee :D.

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Heidi @Adventures of a Thrifty Mom April 16, 2012 at 3:09 am

Oh my! These look so yummy.

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Patty April 16, 2012 at 4:57 am

Both the Oatmeal cookies and cupcakes look great. Baking was my favorite pastime when I was a kid–lots of memories. :)

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Laura April 16, 2012 at 5:05 am

Hi, I am curious to know which Cook’s Illustrated recipe you used. I would love to read the article. Can you post the name of the recipe they use (their website boast over 200 recipes)? Thanks so much.

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Maddie April 17, 2012 at 6:57 pm

That is the prettiest cupcake! Hurry with the frosting recipe!

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priskill May 1, 2012 at 2:06 pm

Wow, the cool blue frosting and dark chocolate look amazing!! It’s a trifecta today — you, your mom and your brother all had deeply inviting food posts up — so inspiring! My mouth is watering~

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michelle d October 26, 2012 at 12:38 pm

Lisey,

I just wanted to mention that this is now my go-to chocolate cupcake recipe. They are so easy and delicious. I just made them last night for my son’s school bake sale. Thanks and keep up the good work. I love your recipes.

Michelle

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