Chocolate Cupcake

Deep Dark Chocolate Cupcake with Chocolate Frosting

Who wouldn't love a chocolate cupcake?  Especially with a sticky chocolate frosting or ganache?

This cupcake is very moist, very chocolatey and keeps its soft texture even when refrigerated.

I use vegetable oil for certain cake types instead of butter because butter can tend to dry out the cake, especially for this recipe.

Another secret ingredient I add is instant coffee, which for me, intensifies the chocolate flavor in the cake.

I have learned this technique from the Food Network chef, Ina Garten, of the Barefoot Contessa show. Since then, I have always been adding coffee on anything chocolate I am cooking or baking.

As for the topping, I did an overload of chocolate by doing a chocolate ganache (pronounced ganash) for frosting.

Not to scare you with the term, it's just heated Heavy Cream with dissolved chocolate chips or morsels.

I chose this frosting because it is so easy to make and just took a couple minutes to put together.


YOUR SHOPPING LIST:

  • All-purpose Flour
  • Cocoa Powder
  • Baking Soda
  • Double-Acting Baking Powder
  • Instant Coffee
  • Vegetable Oil
  • Heavy Cream
  • Semi-sweet Chocolate Chips

IN THE PANTRY:

  • Eggs
  • Sugar
  • Salt
  • Milk

INGREDIENTS


    DRY INGREDIENTS
  • 1 3/4 cup All-purpose Flour
  • 3/4 cup Cocoa Powder
  • 2 cups Sugar
  • 1 1/2 teaspoon Double-Acting Baking Powder
  • 1 1/2 teaspoon Baking Soda
  • 1 teaspoon Salt

  • WET INGREDIENTS
  • 2 Large Eggs
  • 1 cup Milk
  • 1/2 cup Vegetable Oil
  • 1 cup boiling water with 2 tablespoons dissolved instant coffee

  • CHOCOLATE GANACHE for Frosting
  • 1 cup Heavy Cream
  • 1 12 oz package Semi-sweet Chocolate Chips

PREPARATION TIME : 15 minutes

COOKING TIME : 25 minutes

Pre-heat oven at 350°F;

1 Mix together the dry ingredients and sift. In a separate container, mix together the wet ingredients.

2 Pour the wet ingredients onto the dry, and slowly incorporate until the dry ingredients are dissolved. BUT DO NOT OVER-MIX.

3 Using an ice cream scoop, portion the mix on lined cupcake pans and bake for 25 mins or after testing for doneness (see below).

4 Cool the cake completely before frosting.

5 To make the frosting, boil the heavy cream, remove from heat and pour on chocolate chips. Mix until smooth, then allow to cool completely to thicken before using as frosting.

To test for cake doneness, use a toothpick or a bamboo skewer and insert it into the center of the cake.  If it comes out clean,  the cake is done. 
Another way is to lightly tap the top center of the cake.  If top is firm, solid and springs back to form,  the cake is done.


BENG'S TIPS

  • Over-mixing could result in a tough cake because of the gluten developed from too much handling of the flour.

  • Buy baking powder that says 'Double Acting' on the can. This ensures your cupcake rises properly during baking.

  • Salt heightens and brings out the flavor in any dessert or cake so make sure you don't forget adding it in.

  • You could do a Triple Chocolate Cake by also adding semi-sweet chocolate chips onto the batter before baking. Though, for some, that's a little over-the-top.

  • You could also use this recipe to make a whole round chocolate cake. Slice horizontally in the middle, spread 1/3 of the ganache at the center, and frost the top and sides with the remaining ganache.

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