Dark Chocolate Cupcakes

Published March 1, 2005.

Why this recipe works:

The quick-bread method of stirring together ingredients won out over the more conventional creaming method for our chocolate cupcake recipe, delivering a light texture with a tender, fine crumb. Moving on to tackle our desire for deep chocolate flavor in a chocolate cupcake recipe, we found… read more

The quick-bread method of stirring together ingredients won out over the more conventional creaming method for our chocolate cupcake recipe, delivering a light texture with a tender, fine crumb. Moving on to tackle our desire for deep chocolate flavor in a chocolate cupcake recipe, we found that a combination of cocoa powder and bittersweet chocolate worked best and that mixing the cocoa powder with the butter and chocolate as they melted (rather than adding the cocoa to the dry ingredients) made the chocolate flavor even stronger and richer.

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Makes 12 cupcakes

This recipe does not double very well. Cupcakes made from a doubled batch and baked side by side in the oven yield a slightly compromised rise. It's best to make two separate batches and bake each separately. Store leftover cupcakes (frosted or unfrosted) in the refirgerator, but let them come to room temperature before serving.

Ingredients

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