I have a date this weekend with a bunch of friends I haven’t seen in almost a year.
The first thing they asked me? “Do we get cupcakes?”
What was I going to say, no?
The only request was that they be chocolate. I could do that.
Nothing like starting Phase 2 of South Beach Diet (again) with a cupcake.
The frosting was something I’ve done before, and will continue to do because it really is the best frosting ever. I don’t say that lightly either, as I’m a frosting snob.
The cake was something special though. I even told Adam as I was standing and staring at the counter full of ingredients that I didn’t remember cake proportions. I almost looked up a recipe, but then I decided to wing it. Worst case, a “bad” homemade chocolate cupcake is still better than no cupcake at all.
Truly Great Chocolate Cupcakes
Ingredients (28 cupcakes)
- 2 sticks butter, softened
- 2 cups sugar
- 1 1/2 cups cocoa powder (I used Ghiradelli 60%)
- 1 cup water
- 1/2 cup milk
- 3 eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
Preheat the oven to 325°F.
Mix the water and milk together in a microwave-safe bowl.
Heat until warm to the touch, then whisk in the cocoa powder.
Set aside until cool.
Cream together the butter and sugar until light and fluffy, about 5 minutes.
Add the vanilla and beat well.
Beat in the eggs one at a time, beating well between each addition.
Add the cooled chocolate mixture, and beat well.
Beat in the flour in three additions, scraping down the sides of the bowl between each addition.
Scoop into prepared muffin tins, filling each 2/3 full.
Bake 15-17 minutes, or until a tester comes out clean.
Allow to cool completely before frosting.