Perfect Chocolate Cupakes

I know this may come as kind of a shock to some of you, but chocolate cake isn’t one of my favorite things in the world. If given the choice, I always pick vanilla cake. But, after discovering Beatty’s Chocolate Cake (Blackout cake? Whatever you want to call it!) my views began to shift. I’ve been looking for a good chocolate cupcake recipe – that was easy, baked up well, held up to frosting, but was still (and most importantly) moist and delicious. This recipe definitely fits the bill!

With the addition of buttermilk, cocoa, espresso powder and hot water – it’s totally reminiscent of my favorite chocolate cake recipe. But held it’s shape and is a bit denser, which is just what I was looking for in cupcake form. For the frosting, it’s a standard buttercream in which plenty you add plenty of melted unsweetened chocolate too. That leads to a frosting that is rich and chocolatey, but not cloyingly sweet.

This recipe is for 12 cupcakes, but could easily be doubled to dole out 24. Which, I’m sure will be happening in my kitchen next time. A truly perfect chocolate cupcake, kids. Another one for the books!

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