The finest chocolate filled cupcake that will touch your lips.
Have you tried eating a chocolate cupcake and scrutinized every inch of it in order to tag is as the best chocolate cupcake ever? I am very guilty of that. You could eat as many different cupcakes but it seems like you can never really decide which is the best over the last hundred other cupcakes you tried.
Many have claimed that their chocolate cupcake is the best of the best. But honestly, who can really say that one chocolate cupcake is better than the other. But with this chocolate cupcake I’m about to share, I could brag all day long about how it could be the most luscious chocolate cupcake I have ever encountered. Layer by layer of chocolate goodness with the best moist cupcake below it, you won’t be able to resist it at all.
Try it and tell me if you agree
Ultimate Chocolate Cupcakes
Makes: 28 cupcakes
2 cups granulated sugar
1 3/4 cups all-purpose flour
3/4 cup Dutch processed cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup canola or vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1 cup semi-sweet chocolate chips
1/2 cup heavy cream
Chocolate buttercream frosting:
1 cup unsalted butter, at room temperature
2 cups powdered sugar
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips, melted and cooled to room temperature
1 1/2 cups mini chocolate chips, for decorating, optional
– Preheat oven to 350 degrees F.
– In the bowl of a stand mixer, stir together sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla. Beat on medium speed for one minute or until batter is smooth. Slowly pour in boiling water and mix until batter is smooth. Don’t over mix.
– Line cupcake pans with cupcake liners and fill with about 1/2 full of batter. Bake cupcakes for 18-22 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool completely on wire rack before frosting.
More on page 2…
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