The Ultimate Chocolate Cupcake

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Ultimate Chocolate Cupcake

I’m really not a fan of chocolate other than a good piece of chocolate candy or maybe the occasional glass of chocolate milk… or a really good chocolate chip cookie… or… never mind! (Lol) Anyway, my cousin asked me to bake cupcakes for her 30th birthday. For some reason I had an urge to bake chocolate cupcakes! I remembered that a few years ago I made chocolate cupcakes for her and her family, but I hadn’t really intended on using the same recipe. So what did I do? A quick Google search for “The

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best chocolate cupcake”! I wanted to make something chocolaty and moist (I hate dry cupcakes and cakes), yet light and airy. To my surprise, I

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found a great recipe over at The Cupcake Project! It was a beautiful surprise actually, because a couple years ago I found my FAVORITE vanilla cupcake recipe on the same site! Hit the flip to get this amazing chocolate cupcake recipe!

When I found this recipe I got super excited because I knew it would not disappoint. One of the cool parts is that it allows you to insert your chocolate bar and cocoa powder of

choice. I opted for a Ghirardelli Semi-sweet Chocolate Baking Bar and Hershey’s Special Dark Cocoa Powder. For the frosting I followed a simple chocolate cream cheese recipe using regular Hershey’s Cocoa Powder and about 1 1/2 tablespoons of vanilla. Please believe that it’s the best, yet simplest, chocolate frosting that I’ve ever had!

Ultimate Chocolate Cupcakes (adapted from The Cupcake Project)

1/4 c salted butter, room temperature

1 c sugar

2 oz Ghirardelli Semi-sweet Chocolate Baking Bar

2 large eggs, room temperature

2 egg yolks, room temperature

1/2 c + 1 tbsp vegetable oil

2 tbsp pure vanilla extract

1/3 c full fat sour cream

1 c unbleached all purpose flour

1/2 tsp salt (I use Morton’s Light Salt Mixture)

1/2 tsp baking soda

1/2 c Hershey’s Special Dark cocoa powder

1/2 c room temperature water

1 tbsp instant coffee granules

Directions

  1. Preheat oven to 350 degrees.
  2. Sift together all dry ingredients.
  3. Melt 2 oz of chocolate in microwave safe bowl or over double boiler. Set aside to cool.
  4. In medium or large sized bowl, mix butter and sugar.
  5. Add melted and cooled chocolate; mix.
  6. Mix in eggs and egg yolks one at a time until combined.
  7. Add dry ingredients, mixing after each addition.
  8. Mix in water until combined.
  9. Fill cupcake liners 2/3 full.

Bake cupcakes for about 18 minutes at max. Check for doneness around the 15-minute mark as they may be done before 18 minutes! Immediately remove the cupcakes from the cupcake pan and place them on a cooling rack.

Chocolate Cream Cheese Frosting – Don’t forget to add vanilla!

Ultimate Chocolate Cupcakes

DSCN6378

Love,

Greer


4 thoughts on “The Ultimate Chocolate Cupcake

  1. Yes, it’s true … I honestly believe I’m supposed to be able to taste all of your baked goods. Don’t you think so? You should save one cupcake out of every batch for me. Ok?
    Cool! LOL!!!

  2. I absolutely LOVED these! Greer made these for my 30th birthday and they were absolutely the best chocolate cupcakes that I have ever had! Thanks cousin!

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