In Search of the Perfect Chocolate Cupcake Recipe

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Martha Stewart’s “One Bowl Chocolate Cupcakes” just did not do it for me.  I know there are lots of folks out there that love that recipe.  Unfortunately, I am not one of them.  So I decided to start trying out some other chocolate cupcake recipes and happened upon a great Cupcake Wedding Cakes post over at  RecipeGirl.

I was really anxious to try these out as “Recipe Girl” does some mighty fine cookin’. So here’s my take this Chocolate Cupcake Recipe.

I loved that it is made with buttermilk, especially because I had a full quart ready to go bad in the fridge.

The recipe went together quite simply.. until I got to the cocoa mixture.  The recipe says to cover the cocoa and boiling water and set it aside while you make the batter.  I wasn’t sure why it needed to be covered (but I did so using a plate over the top of the bowl).  I don’t know whether that made it turn to chocolate glue or not… but that’s what it became.  When I had to incorporate the cocoa mixture, I had a hard time.  It just would not mix into the batter.  And talk about thick and adhesive-like!  It was hard to clean the darned bowl afterwards!  Thick chocolate glue I tell ya’.

You’ll see that they bake up quite nicely.  I would NOT recommend making these without the liners (the whole chocolate glue thing).  The tray above is headed to the freezer for a “flash freeze”.  I put the pan (uncovered – exactly as you see it) in the freezer for a few hours.  I then removed the cupcakes and put them into gallon sized Ziploc bags.  This is a great way to make your Cupcake Wedding Cake in advance.

Here’s a shot of the inside of the cupcake:

These babies were good – still not my favorite though.  The search for the perfect Chocolate Cupcake Recipe continues!

CHOCOLATEY CUPCAKES DIPPED IN CHOCOLATE GANACHE
adapted from www.RecipeGirl.com

CUPCAKES:
¾ cup boiling water
¾ cup unsweetened cocoa powder
6 ounces butter, at room temperature
2 cups granulated sugar
1 tsp salt
1 tsp vanilla extract
3 large eggs
2½ cups cake flour
1 tsp baking soda
1 tsp baking powder
1 cup buttermilk

1. Prepare cupcakes: Preheat oven to 350°F. Line cupcake pans with liners (or not)- your choice.

2. Whisk together boiling water and cocoa; cover and set aside.

3. With a mixer, cream together butter, sugar, salt and vanilla extract. Add eggs, one at a time, and continue creaming until light and fluffy.

4. Sift together flour, baking soda, & baking powder and add this mixture, alternately with the buttermilk. Add cocoa/water mixture and mix until thoroughly combined. Scoop into cupcake pans (fill half full) and bake for 15 to 20 minutes, or until toothpick inserted in center comes out clean.

5. Let cupcakes cool completely before frosting.

Yield: About 36 cupcakes

Recipe Source: Adapted from Food Network

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