A simple little old fashioned, no frills, not too shabby chocolate cupcake never goes out of style. A reliable and easy recipe is just the thing when the craving for chocolate cake comes calling.
The cupcake goes together in no time and bakes quickly. Adding frosting can be as simple as making an easy chocolate ganache or whipping up a buttercream icing that matches your mood. For this particular cupcake, a whipped ganache was our choice though directions for dipping the cupcakes in the warm ganache are included. If you make the ganache before the cake goes into the oven, by the time it cools and is ready to frost, it’s ready to whip.
Want another kind of icing? Look in the index under cupcakes and cakes to find a favorite flavor. There are elegant and simple buttercreams made with powdered sugar, butter and flavorings that make each unique. There are dairy-free icings made with shortening, powdered sugar plus flavoring. There are ganaches for dipping or whipping. There are Swiss meringues made with heated egg whites and sugar plus butter whipped miles high. Take your pick.
While the recipe is classic, it’s was developed so that the batter comes out slightly thick. Thick batters often dome up nicely rather than developing flat tops. The way to do that is to alter the ratio slightly and reduce the liquid a bit. In a quick cake, the liquid measure should be about the same as the dry (that would be the flour) but I’ve found that changing that ratio a bit helps the cake come out a little bit more improved with a better density (but not like a brick) and a nicely puffed top.
Chocolate can be easy to over bake which will diminish some of the flavor, so be sure to remove it from the oven the second the toothpick comes out with dry crumbs. A vanilla cake will slightly caramelize when it gets a bit over baked but chocolate gets bitter.
Not too shabby classics. Brought to you by chocolate and coffee.
|Not Too Shabby Chocolate Cupcakes|| |
- 15 grams unsweetened cocoa (2 heaping tablespoons)
- 30 grams hot water (2 tablespoons)
- 260 grams Canteen flour blend (2 cups) (see notes)
- 150 grams granulated sugar (3/4 cup)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 extra large eggs
- 120 grams nondairy milk (1/2 cup)
- 120 grams neutral vegetable oil (1/2 cup)
- 1 ½ teaspoons vanilla extract
- 340 grams semisweet or bittersweet chocolate chips (2 cups)
- 80 grams nondairy milk (1/3 cup)
- Preheat oven to 350°F. Place liners in two 12-count muffin pans (makes 14-16 cupcakes). In a small heatproof container whisk the cocoa with the hot water until smooth and well combined. In a large bowl whisk together flour, sugar, baking powder, baking soda, and salt until combined. In a medium bowl whisk together eggs, milk, oil and vanilla until blended. Stir into flour mixture until batter is smooth. Add cocoa mixture and stir until combined.
- Scoop batter into liners about ⅔ full. Bake 18-21 minutes or just until a toothpick comes out with dry crumbs. Cool in the pan for a few minutes and then transfer cupcakes to a rack to cool completely before frosting.
- Combine chocolate and milk and melt in a double boiler over very low heat until the mixture is melted and combined and smooth. Cool for an hour or just until it begins to thicken and mixture barely drips from a spoon. Using an electric or stand mixer, whip on high until the frosting doubles in volume and is light and fluffy. Spoon or pipe onto cupcakes. Alternately, cool the chocolate mixture for 10 minutes and then dip the tops of the cupcakes (holding them upside down) dunking them headfirst up to the cupcake liners into the chocolate. Flip right side up and place on a rack to let the chocolate ganache set, about 45 minutes to one hour.