Baking Basics, Cupcakes, Food

My Favorite Chocolate Cupcakes

November 4, 2012
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My very favorite basic chocolate cupcake recipe hails from the queen of cupcakes, Glorious Treats. However, I make a couple modifications – I like to add the dry ingredients to the wet, instead of vice versa. I also incorporate vanilla paste for its wonderful flavor.

This basic cupcake recipe can be modified to your heart’s desire – add orange zest, extract, or Grand Marnier for chocolate orange cupcakes.  Or consider adding some instant coffee powder or Kahlua for mocha flavor!  It’s a great mother recipe.  

And, of course, my trick is that I like to create a simple syrup flavor that matches or complements whatever the cupcake flavor is, so if it’s a chocolate orange cupcake I would probably make orange simple syrup to intensify the flavor and keep the cupcakes moist. Or, if I wanted them to be super chocolatey, I might add cocoa powder or chocolate extract to my simple syrup to make it extra rich.

Without further ado, here’s the recipe!

Basic Chocolate Cupcakes
Yields 24
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Ingredients
  1. 2 cups sugar
  2. 1 3/4 cups all purpose flour
  3. 3/4 cup unsweetened cocoa
  4. 1 1/2 teaspoons baking powder
  5. 1 1/2 teaspoons baking soda
  6. 1 teaspoon salt
  7. 2 eggs
  8. 1 cup whole milk
  9. 1/2 cup vegetable oil
  10. 1 tablespoon vanilla paste
  11. 1 cup boiling water
Instructions
  1. Line muffin tin with paper liners. Heat oven to 350*F.
  2. Beat eggs, milk, oil and vanilla on medium speed for one minute.
  3. In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt. Gradually incorporate into the wet ingredients while mixing on low.
  4. Stir in boiling water (the batter will be thin, don’t worry, this is right).
  5. Fill liners 2/3 full with batter.
  6. Bake cupcakes for approximately 18-22 minutes, or until a toothpick inserted into the middle of a cupcake comes out clean.
  7. Cool completely on wire rack before frosting.
Notes
  1. The original recipe says that you should add the wet ingredients to the dry. I've found I have greater success doing the opposite, as it results in fewer lumps.
  2. I prefer to fill the cupcake liners with a small cookie scoop (two "scoops" of batter per cupcake mold) or by filling a squeezable bottle with the batter and "squeezing" it into each mold. Just make sure the tip has a large enough hole to get the batter through, but not too big (or it'll gush out.)
Adapted from Glorious Treats
Adapted from Glorious Treats
Plethora, Etc. http://www.kimberlykoenig.com/

2 Comments

  • Reply Chocolate Kahlua Cupcakes – The Portfolio of Kimberly Koenig January 4, 2015 at 12:22 pm

    […] for the recipe: as usual, I began with my favorite chocolate cupcake recipe, then brushed the tops with a mocha simple syrup before frosting them, then they get topped […]

  • Reply Chocolate Kahlua Cupcakes - Plethora, Etc. - Travel, food, and morePlethora, Etc. – Travel, food, and more January 17, 2015 at 1:37 pm

    […] for the recipe: as usual, I began with my favorite chocolate cupcake recipe, then brushed the tops with a mocha simple syrup before frosting them, then they get topped […]

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