Monday, December 16, 2013

perfect chocolate cupcakes.

i have been searching for a delicious scratch chocolate cupcake recipe for quite some time.  many that i've tried just haven't been moist enough, light enough, or form that perfect dome on top.  these are about as close to my favorite box mix {yes i love the box mix more than most scratch recipes...weird i know} that i've gotten and think they're pretty fabulous.  topped with a mint or peppermint buttercream you are in for a real christmas treat!


1/2 cup plus 1 tablespoon cocoa powder, dutch-process or regular unsweetened
1/2 cup plus 1 tablespoon hot water
2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
2 sticks plus 1 tablespoon {17 tablespoons total} butter, at room temperature
1 2/3 cups sugar
3 large eggs, room temperature
1 tablespoon vanilla
3/4 cup sour cream


preheat oven to 350 degrees.  in a glass liquid measuring cup, combine the cocoa powder and hot water and whisk until smooth.  in a medium bowl whisk together flour, baking soda, baking powder, and salt.

in a medium saucepan over medium heat, combine the butter and sugar.  cook, stirring occasionally, until the mixture is smooth and the butter completely melted.  transfer the mixture to the bowl of an electric mixer and beat on medium-low speed until the mixture is cool, about 4-5 minutes.  add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed.  blend in the vanilla and then the cocoa mixture until smooth.  with the mixer on low speed, add the flour mixture in three additions alternating with the sour cream, beginning and ending with the dry ingredients and mixing each addition just until incorporated.  

divide the batter evenly between prepared cupcake liners, filling no more than 2/3 full.  if you live at a high altitude or have had overflowing cupcakes in the past, err on the side of filling the liner of one cupcake 1/2 full and baking it along first to judge how the cupcake with rise in the oven.  bake the cupcakes until a toothpick inserted in the center comes out clean, about 13-18 minutes.  remove the cupcakes to a wire rack to cool completely.

mint buttercream frosting:

1 cup butter, softened
4-5 cups powdered sugar {depending on how sweet you like it}
1-4 tablespoons milk
2 teaspoons mint extract
food coloring

in a large mixing bowl beat butter until smooth. gradually add 2 cups of the powdered sugar, beating well. slowly beat in 1-2 tablespoons milk and the mint extract. gradually beat in the remaining powdered sugar. beat in enough additional milk to reach spreading/piping consistency. if desired, tint with food coloring. pipe or spread on cupcakes!

cupcake recipe via mel's kitchen cafe.  


Brittany said...

Okay, I'm with you. I often think box cake mixes are much better than homemade (it's all the chemicals). But I'm excited you've done all the research and found a great scratch recipe. I'll be saving this one!

Alicia said...

That really is the best recipe! That's my go-to for chocolate cupcakes now. I love it. Yours look perfect and beautiful!

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