Happy Valentine’s Day!! I’m not one to go crazy over Valentine’s Day – I think love should be celebrated and expressed every day – but it’s always fun to bake up a batch of goodies for the holidays!! And what says love better than chocolate?
Actually, a couple of weeks ago, I needed to make some cupcakes. It was then that I discovered that through all my baking, I don’t have a “tried and true”, “this recipe never fails me” chocolate cupcake recipe. What a shame!! So, I have set out to find that perfect chocolate cupcake recipe.
Unfortunately, while this recipe was good, I don’t think it will make it as my “go-to” recipe. I actually saw this recipe on quite a few blogs, claiming that it is a perfect recipe, so it could have just been me. I think my mistake was trying to substitute the Dutch-process cocoa. I can never find it here, so I found a substitution online, and gave it a try. While the cupcake itself was good, it didn’t create that perfect rounded cupcake top, and if the cups weren’t filled exactly right, the top spread a bit and became almost crispy. But they still tasted good!!
So if you have what you think is the perfect chocolate cupcake recipe, please share!
One-Bowl Chocolate Cupcakes
From Martha Stewart’s Cupcakes
Makes 18 cupcakes
1 ½ cups all-purpose flour
¾ cup unsweetened Dutch-process cocoa powder
1 ½ cups sugar
1 ½ teaspoons baking soda
¾ teaspoon baking powder
¾ teaspoon salt
2 large eggs
¾ cup buttermilk
3 tablespoons vegetable oil
1 teaspoon vanilla extract
¾ cup warm water
Preheat the oven to 350F. Line standard muffin tins with paper liners. With an electric mixer on medium speed, whisk together flour, cocoa, sugar, baking soda, baking powder, and salt. Reduce speed to low. Add eggs, buttermilk, oil, extract, and the water; beat until smooth and combined, scrapingdown sides of bowl as needed.
Divide batter evenly among lined cups, filling each about two-thirds full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months in airtight containers.