What’s the point of chocolate cake if there’s not chocolate in the batter? Problem solved with these chocolaty chocolate cupcakes!
I’m a big fan of melting chocolate right into cake batter. I like my chocolate cake to taste distinctively of chocolate. The only problem with that is that sometimes, like when baking cupcakes, it doesn’t really result in a domed cupcake. I also like domed cupcakes. So once I realized people were using my perfect chocolate cake recipe as cupcakes and getting flat tops, I set about modifying the recipe to create chocolaty chocolate cupcakes. You can imagine how much a certain small princess liked “testing”.
Since it’s that time of year in the Godmother household where we celebrate all the birthdays, I need to share this recipe now. I am actually making it again this week for one of the aforementioned birthdays. I’m also going to take a minute to realize how all human birthdays in this house (assuming sous chef #2 arrives as scheduled) are in January. The dog and I share a birthday month and we don’t celebrate until summer. I’m still not sure how to feel about this. I think the Godfather planned it so his birthday would never be overlooked after the holiday rush…
Anyway, back to cupcakes. As you can see, this chocolate cupcake does provide a bit of a dome to the cupcake. It may not look like much, but it’s more of a dome than one would get using the chocolate cake recipe. The crumb is still nice and moist, and most importantly, the flavor is still decidedly chocolate. Like, I can top this with fluffy vanilla frosting and when you take a bite of frosting and cupcake, you’ll taste both vanilla and chocolate, the way things should be. Balance is important darlings.
So let’s start this year with a celebration, a bit of chocolate, and balance. 😉 Enjoy!
What's the point of chocolate cake if there's not chocolate in the batter? Problem solved with these chocolaty chocolate cupcakes!
- 4 ounces melted chocolate
- 8 tbsp butter, unsalted 113 g
- 1 cup all purpose flour 120 g
- 1 cup cake flour 120 g
- 1 1/2 cups brown sugar 320 g
- 1/2 cup cocoa powder 42 g
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2/3 cup sour cream 150 g
- 2 eggs
- 2 tbsp neutral-flavored oil
- 1 tsp vanilla extract
Preheat your oven to 350 F and line 18 cupcake wells with liners
In a double boiler or the microwave (50% power), melt together the chocolate and butter until smooth. Set aside.
In a mixing bowl, sift together the dry ingredients.
In another bowl, whisk together the wet ingredients.
Add the wet ingredients to the dry ingredients and stir until just combined, then stir in the melted chocolate and butter
Use a medium scoop to portion out the batter into the cupcake liners and bake for 20-25 minutes until the center of a cupcake springs back lightly when touched. Cool completely before frosting.