Best Chocolate Cupcakes

Since this is my first post, I'll explain myself and my goal for this blog. I'd like to go through as many cookbooks as possible, and try every single recipe in them. I then want to recount my attempts to everyone, and then inspire them to try the same recipes. That'd be great, wouldn't it? I'll be going one cookbook at a time, giving you all the chance to see the recipe being done before you attempt it.

For the first cookbook, I chose 125 Best Cupcake Recipes by Julie Hasson. I'll be going recipe by recipe, including the variations that are given and the frostings that are suggested.

The first recipe in this book was the one for Best Chocolate Cupcakes.

Here is the flour, cocoa powder, baking soda, and salt (before mixing).

Here is the sugar, vegetable oil, egg, and vanilla (in a separate bowl).

This is the flour/cocoa powder/baking soda/salt mixture, as well as the buttermilk.

This is the amazing-looking batter, before stirring in the chocolate chips, and also before scraping down the sides (woops!).

Yummy! The batter ended up being enough for 12 cupcakes, just like how the recipe says.

A little cracked at the top, but they look good anyway (cooling in the pan).

Ahh! Can't wait! They're cooling on the rack now.

Here they are frosted with Chocolate Fudge Frosting...

...and here's a cupcake split down the middle.

I think these look great, both on the outside and the inside. They were nice and well-textured. They were moist and rich, but not too rich (which is perfect for me). The chocolate chips in the actual batter give these cupcakes an extra oomph!

This recipe included two variations:
1) German Chocolate Cupcakes: Omit the chocolate chips in the batter. Frost with Coconut Pecan Frosting.

2) Substitute white chocolate chips for the chocolate chips (I frosted these with Cookies and Cream Buttercream).

I think all three look great, and the batter is very versatile. It can be made with chocolate chips, and without, as well as it can be paired with many different kinds of toppings.

Here are the featured recipes:

Best Chocolate Cupcakes
*makes 12 cupcakes*

Ingredients:
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder, sifted
3/4 tsp baking soda
1/4 tsp salt
1 cup granulated sugar
1/3 cup vegetable oil
1 egg
1 tsp vanilla
3/4 cup buttermilk
1/2 cup semisweet chocolate chips

Directions:
1) Preheat oven to 350F.
2) Line muffin pan with paper liners.
3) In a small bowl, mix together flour, cocoa powder, baking soda, and salt.
4) In a large bowl, whisk together sugar, oil, egg, and vanilla until smooth. Alternately whisk in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating until batter is smooth. Stir in chocolate chips.
5) Scoop batter into prepared pan. Bake in preheated oven for 22 to 27 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. Top cooled cupcakes with frosting.

Chocolate Fudge Frosting
*makes enough to frost 12 to 18 cupcakes*

Ingredients :
1 1/2 cups confectioner's sugar
3/4 cup unsweetened Dutch-process cocoa powder, sifted
1/2 cup unsalted butter, at room temperature
2 tbsp chooclate cream liqueur
1 tbsp strong brewed coffee or milk
pinch salt

Directions :
1) In a food processor fitted with a metal blade, process confectioner's sugar, cocoa powder, butter, chocolate liqueur, coffee, and salt until smooth, scraping down sides as necessary.
2) Spread frosting on cooled cupcakes.

Coconut Pecan Frosting
*makes enough to frost 16 or more cupcakes*

Ingredients :
1/2 cup packed light brown sugar
1 tbsp cornstarch
pinch salt
1 cup evaporated milk
1/4 cup unsalted butter, at room temperature
1/2 cup loosely packed sweetened flaked coconut
1/2 tsp vanilla
1/2 cup toasted chopped pecans
1/3 cup semisweet chocoalte chips (optional)

Directions :
1) In a heavy saucepan, whisk together brown sugar, cornstarch, and salt. Slowly whisk in evaporated milk until cornstarch is dissolved. Add butter. Butter will be lumpy, but don't worry, it will melt from the heat.
2) Place saucepan over medium heat. Cook, whisking until butter is melted and mixture is smooth. Whisk continuously until mixture is very thick. Remove from heat. Stir in coconut and vanilla. Transfer to a bowl and let cool to room temperature.
3) Cover coconut mixture with plastic wrap and refrigerate for 2 hours or until chilled and thick. When cold and thick, stir in pecans and chocolate chips, if using. Spread frosting over cooled cupcakes. If not serving cupcakes right away, keep cupcakes refrigerated until ready to serve or for up to 1 day.

Cookies and Cream Buttercream
*makes enough to frost 12 or more cupcakes*

Ingredients :
1 1/3 cups confectioner's sugar
1/2 cup unsalted butter, at room temperature
pinch salt
1/3 cup whipping cream
1/2 tsp vanilla
4 chocolate sandwich cookies, broken into pieces

Directions :
1) In a small bowl, using an electric mixer on low speed, beat together sugar, butter, and salt until well combined. Increase speed to high, beating until light and fluffy. Add cream and vanilla, beating until frosting is smooth. Add broken cookies, beating until mixed.
2) Spread icing on cooled cupcakes with a knife.



Recipes from 125 Best Cupcake Recipes by Julie Hasson