When my kids were babies, I started a home-based baking business making special occasion cakes and cupcakes, mostly for children’s birthday parties. Before I opened, I spent weeks testing every vanilla and chocolate cake recipe under the sun, often baking into the wee hours of the night while my family was sleeping. My husband would wake up in the morning to find the countertops (and, oftentimes, the trash can) littered with cakes and cupcakes. He thought I’d lost my mind — little did he know I was just discovering my passion for finding and creating great recipes that work, which was the impetus for this blog!
Ingredients for the Cupcakes
Most of the cake recipes I tried were either dry, so-so or just inconsistent but, eventually, I created a few recipes that I loved and could rely on. This is the chocolate one (for the vanilla recipe, click here). The cake portion of the recipe is modestly adapted fromMagnolia Bakery in NYC and the frosting comes from Cook’s Illustrated. Together, they make an old-fashioned chocolate cupcake that is sweet enough for children but also intensely chocolate enough for adults.
Ingredients for the Frosting
Begin by making the cupcakes. Melt the unsweetened chocolate in the microwave in 20-second blasts, stirring in between, to prevent the chocolate from scorching.
When it’s about 3/4 of the way melted, take it out and stir, allowing the residual heat in the bowl to melt the remaining chocolate. Set aside to cool.
Next, whisk together the flour, baking soda, instant coffee and salt. (The coffee is optional; it enhances the chocolate flavor.)
Cream the butter, granulated sugar and brown sugar in a mixer until light and fluffy.
Add the eggs, one at a time, beating well between each addition.
Mix in the vanilla and lukewarm melted chocolate.
Then mix in the dry ingredients in three separate additions, alternating with the buttermilk.
Spoon the batter into muffin tins.
And bake for 20-25 minutes.
While the cupcakes cool, make the frosting. Begin by melting the milk chocolate in the microwave.
Next, combine the butter, Confectioners’ sugar, cocoa powder and salt in the bowl of a food processor.
Blitz for about 30 seconds until well combined, then add the corn syrup and the vanilla.
Process until smooth, then add the lukewarm melted milk chocolate.
Process quickly, until the frosting is creamy, silky and shiny.
When the cupcakes are completely cool, spread the frosting over top.
Chocolate Cupcakes with Creamy Chocolate Frosting
Ingredients
For the Cupcakes
- 6 ounces unsweetened chocolate, broken into small pieces
- 2 cups all-purpose flour, spooned into measuring cup and leveled-off
- 1 tablespoon instant coffee granules (optional, to enhance chocolate flavor)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 sticks (1 cup) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup buttermilk
For the Frosting
- 8 ounces milk chocolate, broken into small pieces (substitute semi-sweet chocolate for darker, more intense chocolate flavor)
- 2-1/2 sticks (20 tablespoons) unsalted butter, softened but still cool
- 1 cup Confectioners' sugar
- 3/4 cup cocoa powder
- Pinch salt
- 3/4 cup light corn syrup
- 1 teaspoon vanilla extract
Instructions
For the Cupcakes
- Place the chocolate in a microwave-safe bowl and cook in the microwave in 20-second intervals, stirring in between, until about 3/4 of the way melted. Stir, allowing the residual heat in the bowl to melt the remaining chocolate completely. (If necessary, place the chocolate back in microwave for a few seconds.) Set aside to cool.
- Preheat the oven to 350 degrees. Line two 12-cup muffin tins with paper liners and lightly grease the top of the muffin tins with butter (this prevents the cupcake tops from sticking to the pan).
- In a large bowl, whisk together the flour, instant coffee (if using), baking soda and salt until well combined.
- In the bowl of an electric mixer, cream the butter and sugars until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs one at a time, scraping the bowl and beating well after each addition. Beat in the vanilla and lukewarm chocolate.
- Add the dry ingredients in three separate additions, alternating with the buttermilk.
- Spoon the batter into the prepared muffin cups until about 3/4 full (I think it's easiest to use an ice cream scooper with a wire scraper). Bake for 20-25 minutes, or until the tops look dry and a toothpick inserted into the center of a cupcake comes out clean (note that one pan may finish cooking before the other). Cool in the pan for about 15 minutes, then transfer to a rack to cool completely.
For the Frosting
- Place the chocolate in a microwave-safe bowl and cook in the microwave in 20-second intervals, stirring in between, until about 3/4 of the way melted. Stir, allowing the residual heat in the bowl to melt the remaining chocolate completely. (If necessary, place the chocolate back in microwave for a few seconds.) Set aside to cool.
- In a food processor, process the butter, sugar, cocoa powder and salt until smooth, about 30 seconds, scraping down the sides of the bowl as needed. Add the corn syrup and vanilla and process until just combined, 5 to 10 seconds. Scrape down the sides of the bowl, then add the lukewarm chocolate and pulse until smooth and creamy, 10 to 15 seconds. Do not overmix.
- Note: The cupcakes are best served on the day they are made. However, they can be stored in an air tight container in the refrigerator for a day or two; just be sure to bring them to room temperature before serving. The frosting can be used immediately or held at room temperature for about 3 hours. For longer storage, cover and refrigerate, but be sure to bring it to room temperature before using.
- Note: The frosting is pretty foolproof, but if it "breaks" for any reason, try adding a teaspoon or two of warm water and mixing again.
