I’ve tried so many different recipes; I’ve played around with the chocolate content, the consistency of the batter mix and the baking times. I’ve had moist but not enough chocolate, chocolate overload but dry and crumbly, and just plain ‘meh’. But these… these are the winners – rich, chocolately goodness. Pair them up with the most ‘oh my’ chocolate frosting and you’ll have the most amazing cupcakes!
I really appreciate a good vanilla cupcake, but man, I love chocolate. Today I am pulling out all the stops. These stunning Chocolate Cupcakes are rich, dark, intense and gooey. They are perfect if you want to impress somebody. These cupcakes topped with chocolate ganache will soon turn into a sensation I think this is by far my most favourite chocolate cupcake recipe. It is very moist and has a very rich chocolate taste.
Makes 12 cupcakes
1 cup plus 2 tbsp All purpose flour \ 1/4 cup Unsweetened Cocoa \ 1 1/4 tsp baking Soda \ 1/4 tsp Salt \ 1 Large egg \ 1/2 cup light brown sugar \ 1/2 cup Granulated sugar \ 1/2 cup plus 2 tbsp milk \ 1/3 cup Strong brewed coffee or espresso \ 1/2 cup Unsalted butter, melted
• Preheat over to 180°celsius. • Sift flour together with cocoa, baking soda and salt • In a separate bowl, whisk together the egg, brown sugar and white sugar until well combined. • Whisk in milk, coffee and melted butter. • Slowly add dry ingredients. • Fill cupcake liners ¾ full. • Bake for approximately 12-15 minutes until lightly brown around the edges. You can use a toothpick to test for doneness. If you insert a tooth pick and it comes out clean, your cupcakes are finished. • Let cool for at least 5 minutes until transferring to a wire rack to cool. Cool completely before frosting with chocolate ganache.