Tuesday, May 14, 2013
One-Bowl Chocolate Cupcakes
Wow. So you might need to bust out your shades to look at this picture, it's a tad bright, I know. I'm still working on my skills and haven't been practicing (blogging) much lately, so this will have to do. The recipe though, I have practiced, a lot! You should try it if you're searching for a great homemade chocolate cake recipe! It's so, SO good!!
I can't even count how many times I've made this recipe in the last year. It's graced our table for many special occasions in several forms, but we tend to like them best as Martha had intended, a chocolate cupcake. This cake only gets better with each passing day.
Chocolate cupcakes must be chocolaty, moist and have just the right amount of sweetness. It's a huge bonus if the recipe has ingredients I keep stocked in my pantry and a home-run if it can be made with relatively little effort. This recipe fits the bill in every way and I've (nearly) abandoned my need for a boxed chocolate cake mix.
Martha states that the recipe yields 2 dozen regular sized cupcakes, but we usually get the 2 dozen, then 2 dozen mini cupcakes and also a smaller 8 inch round cake. It will make two gigantic 9 inch rounds that take quite a bit longer to bake, but yield an impressive layer cake.
While you mix the batter you'll notice how thin it is, don't be alarmed. It is a runny batter. Be sure and only fill the muffin tins no more than 2/3 full and spray the top of you muffin tin too just in case a couple bake over. For the lightest crumb you must take the time to sift the dry ingredients.
One-Bowl Chocolate Cupcakes
recipe source: Martha Stewart's Baking Handbook
2 1/2 cups all-purpose flour
1 1/4 cups Dutch-process cocoa powder
2 1/2 cups sugar
2 1/2 tsp baking soda
1 1/4 tsp salt
1 1/4 tsp baking powder
2 large eggs, plus 1 large egg yolk
1 1/4 cups milk (at least 1% milk fat)
1/2 cup, plus 2 Tbsp vegetable oil
1 1/4 tsp pure vanilla extract
1 1/4 cups warm water
Preheat oven to 350 degrees F. Line about 3 dozen standard 12-cup muffin pans with paper liners. SIFT together dry ingredients into the bowl of a large mixer. Add remaining wet ingredients. Using a paddle attachment, beat on low speed until smooth and combined, about 3 minutes. Scrape down the sides of the bowl as needed.
Divide batter among muffin cups only filling about two-thirds full. Bake until cake tester inserted comes out clean, about 20-25 minutes. Transfer to wire rack and cool slightly. Remove cupcakes from pan and cool completely on wire rack. Frost as desired.
For 8-9 inch rounds, coat bottoms with nonstick spray. Line bottoms with parchment paper. Divide batter between two rounds and bake for about 45 minutes, until cake tester inserted comes out clean. Cool 30 minutes before inverting and removing cake from pans. Peel off parchment when ready to layer cakes.