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
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
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
- Preheat oven to 350 degrees.
- Sift together all dry ingredients.
- Melt 2 oz of chocolate in microwave safe bowl or over double boiler. Set aside to cool.
- In medium or large sized bowl, mix butter and sugar.
- Add melted and cooled chocolate; mix.
- Mix in eggs and egg yolks one at a time until combined.
- Add dry ingredients, mixing after each addition.
- Mix in water until combined.
- 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!