Devilishly Good Chocolate Cupcakes

 About a month ago, I posted this recipe for dark chocolate cake.
I was recently asked to make 5 dozen cupcakes for a girl’s camp. I decided I would make half chocolate, using my recipe, and half white. Everybody wins!

I made the chocolate cupcakes first. I overcooked them because I got lost in computer land. 
{It happens, okay?}
Then they sunk. Big time. 

Did I mention this was the night before I was supposed to be delivering the cupcakes an hour and a half away? Luckily I still had the whole next day to make five dozen cupcakes.
I googled online how to fix sunken cupcakes. 
There were lots of suggestions.
In true Sarah-fashion, I tried them all! At once. On the batch of cupcakes that I was supposed to be delivering in hours.

And it worked.

Now, this is not a recommended method of testing recipes. In fact, this is more like the guess-and-check method, which again, totally not recommended if you’re about to deliver the cupcakes for other people to consume.
But whatever.

The biggest improvement I think was switching to butter. I used oil originally for a really moist cupcake. I think it worked okay, but I recently learned a new trick: beat the crap out of your butter.
I’m not kidding around about this folks. When creaming your butter and sugar, beat on medium to high for at least five minutes. (I like to whisk together the dry ingredients while I’m waiting.)

When you do this, the butter and sugar start to look less like butter and sugar mixed together, and more like a sugary cloud. In fact, I was letting it mix away and I came and peeked a few minutes later, and was honestly surprised at what the butter and sugar and transformed into. Like Heaven in my KitchenAid!

The cupcakes did sink just a bit. I’m thinking of adding a bit more flour next time, or perhaps omitting the baking powder all together. I’ll let you know. It could also be an oven thing–my oven is notorious for heating unevenly.

Here’s the new and improved Chocolate Cake recipe. But I’m only going to give it to you if you promise to let that butter and sugar work their magic. Promise?

Oh, and do yourself a favor and frost it with this frosting. You won’t regret it.

Devilishly Good Chocolate Cupcakes
Adapted from this recipe

3/4 c. Hershey’s Special Dark Cocoa
1/2 c. regular cocoa
1 1/4 c. all purpose flour
1/2 c. chocolate pudding mix
1 t. baking soda
1/4 t. baking powder
1 t. salt
1 3/4 c
. sugar
1/2 c. butter
2 eggs
3/4 c. warm water
1/2 c. sour cream
2 T. vanilla

Preheat oven to 325 degrees.
In mixing bowl, beat sugar and butter on high together until fluffy and white, 5-7 minutes. (Don’t cheat on the time.)In a large bowl, whisk together cocoas, flour, pudding mix, baking soda, baking powder, and salt.
After the butter and sugar have mixed for 5-7 minutes, mix in the eggs on low. Add water, sour cream, and vanilla, and mix until well combined.

Gradually add the cocoa mixture, mixing just until combined after each addition.
Scoop into cupcake liners, filling no more than half full.
Bake for 22-25 minutes, until cake is springy and cake tester (toothpick) comes out crumb free.
Makes about 24 cupcakes.

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3 Responses to Devilishly Good Chocolate Cupcakes

  1. Ellen Zames says:

    OH my these look amazing!!

    My sisters and I have a linky party every Sunday called Everyday Sisters Sharing Sundays. We pick a theme each week and this week's theme is Chocolate. We would like to invite you to come by and link up your favorite chocolate recipes. The link is opened all week (until Sat) so please come by and say hi.


  2. newbiemama says:

    Thanks for the invite Ellen! I'm linking up!

  3. […] only figures that I went to all that effort of mastering a delicious chocolate cake recipe, only to have to go back and start learning how to bake for Abigail, with no milk or eggs (and no […]

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