Wednesday, 7 September 2011

Chocolate Cupcakes

    Chocolate is one of those universally loved foods. I don't think it's possible to not like chocolate. I mean, c'mon...It's chocolate! Being a self-professed chocoholic, I'm not very choosy when it comes to chocolate. Whether its a chocolate bar, or a brownie, cupcake or cookie, I'll eat it all! Chocolate cupcakes are just amazing. Who would have ever thought that so much chocolatey flavor could be packed into one small cupcake? Top it off with a generous dollop of chocolate buttercream frosting, and I'm in chocolate paradise. These chocolate cupcakes are simple and comforting, and absolutely delicious. You'll never want to try another chocolate cupcake recipe once you've tried this. Of course that isn't going to stop me from trying out new recipes and comparing them, but this is probably as good as it gets!

My birthday was a few weeks ago, and a family friend of ours bought me my first Bundt cake pan (YAY!!) along with some really cute cupcake liners. I love cupcake liners. Using cute cupcake liners makes eating cupcakes an even more enjoyable experience. I think it adds a whole new dimension to enjoying these delicious treats. Cupcakes without cupcake liners seem kind of naked, don't you think?

This recipe is adapted from My Baking Obsession. Be sure to check out this blog. It's amazing!

1 3/4 cups all-purpose flour
2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup freshly brewed hot coffee

1. Preheat the oven to 350 degrees farenheit (about 175 degrees celcius). Line the cupcake pan with paper liners.
2. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl.

3. In another bowl, combine the buttermilk, oil, eggs, and vanilla.
4. With the mixer on low speed, slowly add the wet ingredients to the dry. 
5. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
6. Pour the batter into the cupcake pan, filling each well about 2/3 full. 
7. Bake for 18 to 22 minutes, or until a cake tester comes out clean. 
8 Cool in the pans for 10 minutes, then remove to a cooling rack and cool completely.

**For the chocolate buttercream frosting recipe, click here.

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