To be honest, we devoured most of the cupcakes without frosting (they are that good!) but I saved one or two to frost and enjoy in the traditional manner.
The other day, my daughter bounded into the room and declared, in no uncertain terms, that we were going to be making chocolate cake for desert. Nevermind that our dinner guest only eats raw food, or that it was about one hundred thousand degrees out (who wants to turn on the oven?)
I decided to leave her to her own devices, hoping that her mind would wander and that we would be back to watermelon slices in no time, but no such luck. She went online, found a recipe that she decided would be perfect and set out to make up a shopping list.
So we did it, switching to cupcakes when I couldn’t find the cake pans in our mess of a cabinet, and I must admit they were quite possibly the most moist and tender, melt-in-your-mouth cupcakes I have ever eaten. Which made me check out the blog that my daughter found (on her own… my little girl is growing up… sob!) and I now have a new favorite that you should all check out: AddaPinch.com.
We made a couple of changes– we used half cacao powder and half unsweetened chocolate because, well, I had the cacao powder sitting around and I felt virtuous using it at least partially. We also used chocolate frosting instead of the buttermilk one called for, but I’m sure either flavor would be equally delicious and, as I mentioned, we barely used frosting at all as these little cakes were SO MOIST!
You are going to love them. I promise.
Chocolate Cupcakes
by Robyn Stone of addapinch.com
Ingredients:
1 cup all-purpose flour
1 cup granulated sugar
½ cup cocoa (we used 1/4 c cacao and 1/4 c cocoa)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon espresso powder
½ cup milk
¼ cup vegetable oil
1 egg
½ teaspoon vanilla
½ cup boiling water
Instructions:
Preheat oven to 325º F.
Place cupcake liners in muffin tin. Spray lightly with cooking spray.
Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
Evenly distribute cake batter. Each cupcake liner should be about ¾ths full.
Place in the oven and bake 12-15 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow the cupcakes to cool completely.
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