These are best chocolate cupcakes I’ve ever had. No tricks, no gimmicks, just really good chocolate cake. I have made many mediocre chocolate cupcakes (as well as a few fails here or there). This is my perfected recipe — one that I love to have in my pocket for parties, bake sales and other events, because who doesn’t love a perfect chocolate cupcake?
|oozing with creamy chocolate sauce.|
As much as I love to experiment with snazzy cupcake flavors, time will tell that these chocolate ones never fail to impress. In fact, at the cupcake tasting contest I hosted, these cupcakes disappeared way before their fancy counterparts such as strawberry cheesecake, or lemon blueberry. It goes to show that nothing beats a good chocolate cupcake.
However, I have to admit that plain chocolate cupcakes seem a bit boring to me. That’s why I took these chocolate cupcakes to the next level by filling them with my favorite chocolate sauce, frosting them with rich cream cheese icing, and topping them off with a luxurious little triangle of high-quality, melt-in-your-mouth Lindt chocolate (because who doesn’t love Lindt chocolate?). So although quite simple, these milk chocolate cupcakes are far from ordinary.
erica’s chocolate cupcakes
1/2 cup chocolate chips
1/3 cup Dutch-processed cocoa
3/4 cup hot coffee
3/4 cup flour
3/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons vegetable oil (I usually use olive)
2 large eggs
2 teaspoons white vinegar
1 teaspoon vanilla extract
cream cheese frosting: *you will have leftovers (but this can be saved and used in countless other confections)
16 ounces cream cheese, softened to room temperature
3 tablespoons shortening
6 tablespoons butter, softened to room temperature
2 pounds confectioners’ sugar
2 teaspoons vanilla extract
chocolate sauce for filling (either homemade or store bought)
Lindt (or other fancy, good quality chocolate for topping)
Adjust oven rack to middle position and heat oven to 350 degrees. Line standard-size muffin pan baking liners. Place chocolate and cocoa in medium bowl. Pour hot coffee over mixture and whisk until smooth. Set in refrigerator to cool completely, about 20 minutes. Whisk flour, sugar, salt, and baking soda together in medium bowl; set aside. Whisk oil, eggs, vinegar, and vanilla into cooled chocolate-cocoa mixture until smooth. Add flour mixture and whisk until smooth.
Divide batter evenly among muffin pan cups. Bake until cupcakes are set and just firm to touch, 17 to 19 minutes. Cool to room temperature before frosting.
In a the bowl of a stand mixer fitted with the paddle attachment, cream together, cream cheese, shortening, and butter until well combined.
With the mixer of low, gradually add the confectioners’ sugar until thoroughly incorporated and smooth. Add vanilla and mix to combine.
assembling the cupcakes:
Core each cupcake with either a small ice cream scoop or cupcake corer.
Fill generously with chocolate sauce.
Top with a swirl of cream cheese frosting, and a piece of chocolate.