What’s the point of chocolate cake if there’s not chocolate in the batter? Problem solved with these chocolaty chocolate cupcakes! This perfect chocolate cupcake recipe is the only one I need…
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.
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 moist chocolate cupcake does has a beautiful dome. And it bakes up with a nice crumb, even with the added chocolate. You see, chocolate can have a drying effect on baked goods, which is why it’s a challenge to find a chocolate cupcake from scratch recipe that bakes up perfectly. When a neighbor said these chocolate cupcakes baked up like a box, but better, I figured the recipe was practically perfect.
You’ll notice a slight variation in the color of a few cupcakes. This is because on shoot day, I was baking a few batches of cupcakes, some using a dark cocoa powder and some with just a standard cocoa powder. You can guess which is which. 😉 Of course, all baked up perfectly, with a rich chocolate flavor, and a fluffy cupcake texture. I haven’t tried this as a cake yet, but I’ve baked many dozens in full size and mini cupcakes, and they always disappear.
These moist chocolate cupcakes from scratch make a perfect base for basically any frosting. I topped them with a basic American buttercream for these photos, but whatever strikes your fancy will work. Just make sure you cool the cupcakes completely before frosting. Even slightly warm cupcakes will make frosting melt and you don’t want that!
- 1 cup brown sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon instant espresso powder optional
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1/3 cup neutral-flavored oil divided
- 2/3 cup milk whole, low/no fat, or even non-dairy all work
- 2 teaspoon vanilla extract
- 1 cup all purpose flour
- 2 ounces semi-sweet or bitter-sweet chocolate
- Preheat your oven to 350 F and line 15 cupcake wells with liners
- In a double boiler or the microwave (50% power, 30 seconds to start, additiona 15 second increments as needed), melt together the 2 ounces of chocolate and 1 tablespoon of your oil. Stir until smooth. Set aside.
- In a mixing bowl, sift together the sugar, cocoa powder, baking powder, espresso powder, baking soda, and salt. Stir in the eggs, one at a time, scraping the bowl after each addition.
- In another bowl or large measuring cup, stir together the remaining oil with the milk and vanilla extract.
- Add half the flour to the sugar mixture, followed by half the milk mixture. Repeat. Stir in the melted chocolate/oil mixture.
- Use a medium scoop to portion out the batter into the cupcake liners and bake for 18-24 minutes until the center of a cupcake springs back lightly when touched. Cool completely before frosting. Enjoy!
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