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.