If you gave up chocolate for Lent, you are probably thinking one or all of these things:
1.It was a dumb idea.
2.There are 17 more days until Easter.
3.I can't wait to bite the ears off a chocolate rabbit.
When you read this chocolate cupcake recipe, you will get even crankier. You should have given up ice cream.
PARTNER'S favorite is coconut cupcakes, but when I had the great cupcake bake-off last weekend, he favored the chocolate ones. This recipe makes 30 cupcakes. Do not force the batter into 24 muffin tins. You will get muffin tops which spread out over the edges of the individual pans and cause all kinds of havoc with removal and icing. Besides, you will be overjoyed to have 6 additional cupcakes.
dark chocolate cupcakes
Cream the butter and sugar.
3/4 cup (1 1/2 sticks) butter
2 cups granulated sugar
Beat until smooth and light. Add:
2 teaspoons vanilla
3/4 cup cocoa powder
2 tablespoons mocha powder
Thoroughly combine. Then add:
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
2 cups all-purpose flour
Mix just until combined. Then slowly add:
1 1/2 cups milk
Divide batter into 30 paper-lined cupcake tins. (The standard tins measure 2 1/2 inches.)Bake at 350 degrees for 20 minutes.
I frosted these with chocolate icing.
Beat sugar and butter until combined.
1 pound confectioner's sugar (16 ounces)
1/2 cup (1 stick) butter
1/4 teaspoon salt
1/4 cup unsweetened cocoa powder
Combine and add cream as needed.
1/3 cup heavy cream
I found these photos that illustrate the difference between muffin top cupcakes and the correct size and shape for cupcakes. Fill your tins a little over half-full and you won't have a problem with muffin tops, as in the lower photo.