I took this photo after the cupcakes were frozen, so you can see how beautifully they freeze and defrost.
I’ve been on a cupcake kick for over a year. I’ve had batches of cupcakes on the counter, in the oven, in the freezer and most unfortunately, around my waist.
I have been working on perfecting a moist, tender, chocolaty cupcake that complements, not overtakes, my favorite chocolate frosting. The cupcake can not be fudgy, because the goal is for the frosting to take center stage. I think rich, fudgy cupcakes should have a glaze, not a lip smacking, tongue tingling, mountain high frosting. The fact that the cupcake batter can be made in one bowl and the foolproof frosting in the food processor is the result of my obsessive testing and eliminating steps.
Cupcake Liners
I line my muffin tins with large baking cups which I purchase from Amazon. I find supermarket cupcake liners too small. I recommend If You Care large baking cups that are compostable and unbleached and I have never had a cupcake stick to them.
About Cocoa
I splurge and use only Valrhona for these cupcakes, because it is darker and richer than any other I have tried. And I have tried many.
So go ahead and treat your family and friends to a taste of chocolate nirvana. Your enjoying these cupcakes is my greatest reward.
One Bowl Chocolate Cupcakes
¾ cup warm water with 1 teaspoon espresso powder or ¾ cup strong coffee
1½ cups all-purpose flour
¾ cup unsweetened Dutch process cocoa powder such as Valrhona
1 1/2 cups sugar
1 ½ teaspoons baking soda
¾ teaspoon baking powder
1 teaspoon kosher salt
2 large eggs
¾ cup buttermilk
3 tablespoons vegetable oil
1 teaspoon vanilla extract
The Only Chocolate Frosting You Will Ever Need, for recipe click here
Preheat oven to 350 degrees F. Line 18 muffin cups with paper liners.
Dissolve espresso in water and cool slightly. In a mixing bowl with an electric mixer on medium, mix flour, cocoa, sugar, baking soda, baking powder and salt. Reduce speed to low: mix in eggs, buttermilk, oil, vanilla and coffee. Beat until smooth and combined, scraping down sides of bowl as needed.
Divide batter evenly among cups, filling each about two-thirds full.
Bake for 20 minutes or until toothpick inserted in center comes out clean. Cool on rack 10 minutes; turn out cupcakes onto racks and cool completely.
TO MAKE AHEAD: Cupcakes may be stored at room temperature for 2 days or frozen up to 2 months. They defrost beautifully with no water spots on them.
Makes 18 cupcakes.
