Not long after posting about all those chocolate cravings, (about 30 seconds) I went to one of my favorite websites http://www.joyofbaking.com/ to try out the chocolate cupcake recipe. This website is great for answering millions of baking questions and knowing handy substitutions- and the pictures are just as yummy!
These cupcakes were perfectly moist, perfectly chocolatey and the icing spreads so easily, it doesn't mess up the tops of the cake!
So thank you, Joy of Baking, for this recipe!
Ingredients:
1/2 C dutch-processed cocoa powder (I used run-of-the-mill cocoa powder)
1 C boiling hot water
1 1/3 C all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 C unsalted butter room temperature
1 C granulated white sugar
2 large eggs
2 teaspoons pure vanilla extract
Chocolate fudge Frosting:
1 C unsweetened chocolate, coarsely chopped
2/3 C unsalted butter, room temperature (I used margarine and it came out fine)
1 1/2 C confectioners sugar
1 1/2 teaspoons vanilla extract (I used 2 teaspoons- I love vanilla)
Preheat the oven to 375 F, and butter your muffin tin (or use liners)
In a small bowl, stir until smooth the boiling hot water and the cocoa powder. Let cool to room temperature.
In another small bowl, whisk together the flour, baking powder and salt.
Then, with an electric mixer (I had to do this by hand) cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Beat in the vanilla extract. Add the flour mixture and beat only until incorporated. (otherwise your cup cakes will be rubbery) Then add the cooled cocoa mixture and stir until smooth.
Fill each muffin cup two-thirds full with batter and bake for about 16-20 minutes until risen, springy to the touch, and a toothpick inserted into a cupcake comes our clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing.
Frosting Instructions:
Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove and let cool to room temperature.
Cream the butter for about 1 minute, and then beat in sugar until it is light and fluffy. Beat in vanilla extract, and then add chocolate and beat on low speed until completely incorporated and smooth and glossy.
Disclaimer:
*although this frosting is yummy and easy, it's a far cry from my mom's mocha frosting*
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