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!
Perfect Chocolate Cupcakes
1 cup all-purpose flour
1 cup granulated sugar
1/2 cup cocoa
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp espresso powder
1/2 cup buttermilk
1/2 cup vegetable oil
1 egg
1 tsp vanilla
1/2 cup boiling water
For the frosting:
4 oz. unsweetened chocolate, roughly chopped
3 cups confectioners’ sugar
8 Tbsp (1 stick) butter, room temperature
1 tsp vanilla extract
Preheat oven to 350. Line a muffin tin with cupcake liners and set aside.
In the bowl of a stand mixer fitted with a paddle attachment combine flour, sugar, cocoa, baking powder, baking soda, salt, and espresso powder.
Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to combine well.
Fill cupcake liners about 2/3 of the way full.
Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven and allow the cupcakes to cool completely before frosting.
For the frosting, melt the chocolate in a double boiler. Beat butter until fluffy. Carefully add the confectioners’ sugar, vanilla, and salt and beat until no lumps remain. With the mixer on low, slowly add the chocolate and mix until combined. If frosting is too thick, add a splash of milk to reach desired consistency.
Frost cupcakes as desired.
Source: cupcakes adapted from Add A Pinch, frosting adapted from Williams-Sonoma.
