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
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…
With cinnamon vanilla buttercream…
Or, serve them completely naked.