Recipe Sunday: Chocolate Cupcakes

Finding the perfect cupcake recipe can be tricky. When I first started really getting into scratch baking, I soon realized that many of the cupcake recipes I attempted did not turn out as light, round, and “poofy” as the old box cakes. At one point, I even baked a batch that completely caved in on itself.

That was the last straw. It was time to take matters into my own hands. Utilizing the knowledge I was amassing in pastry school, particularly regarding how ingredients worked and what purpose each served (I always loved Chemistry, even as a kid), I decided to go out on a limb, and write my own chocolate cupcake recipe.

I will admit, it was not an immediate success. The first batch, although it did not cave in on itself entirely, did not “poof” – the cupcakes remained virtually flat, and some even sagged a little bit in the middle. I tweaked, and tried again. The second batch was better – no sagging at all, but still no real “poofing” either. I threw the recipe in the trash and went to bed. I gave up.

I really wish I could say that it came to me in a dream, because that would make for a really cool story, and they’d be like, magical cupcakes, however it didn’t. I woke up the next morning, and I was laying in bed quietly, savoring it up until the last possible second, when it hit me – I knew what I had to do to fix the cupcakes. I ran downstairs, and dug the recipe out of the trash (THAT was fun). I made my notes before I forgot, and when I got home from work that night, I tried the recipe, one more time.

Success. I’ve been using it ever since. And now you can too!

Dreamy Chocolate Cupcakes

What you’ll need:

1 3/4 Cups Sugar

2 Cups AP Flour

3/4 Cups Cocoa Powder

1 1/2 tsp Baking Soda

1 1/2 tsp Baking Powder

1 tsp Salt

3 Eggs

1/2 Cup Heavy Cream

1/2 Cup Water

1/2 Cup Canola Oil

2 tsp Vanilla

What you’ll do:

Preheat the oven to 350° F. Whisk together the sugar, flour, cocoa, baking soda, baking powder and salt in a bowl. Add the eggs, then the milk. Add the oil and vanilla. Pour into cupcake cups (fill 1/2 to 3/4 – depending on how big you want them). Bake for 15-18 minutes. Yields 20-24 moist and chocolatey cupcakes.

Ice them however you like:

With chocolate icing…

I triple chocolate dare you.

With cinnamon vanilla buttercream…

a little bit of cinnamon in my life.

Or, serve them completely naked.

i was talking about the cupcakes, obviously.

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3 thoughts on “Recipe Sunday: Chocolate Cupcakes

  1. Good thing you never give up from baking and came up with this tasty cupcake recipe. Thanks for sharing your story and of course with this good looking cupcake recipe.

  2. Pingback: I Had a Vision of Cake… « Small Indulgences

  3. Pingback: Ye Olde Beer and Cake. | Small Indulgences

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