I love chocolate…
So naturally, when I started experimenting with baking cupcakes from scratch (several years ago) I began a quest for the perfect chocolate cupcakes. I worked through several dozen recipes and of course, didn’t have too much trouble finding people willing to eat my “experiments.”
I finally found a recipe titled Hershey’s “Perfectly Chocolate” Chocolate Cake, hmm, “…Perfectly Chocolate”, sounds about right to me! The first time I made it, I used Hershey’s unsweeted cocoa (as the recipe calls for). They turned out pretty good. The next time I made them, I used Ghirardelli brand unsweetened cocoa, and… perfect! The Ghirardelli brand gave a much deeper chocolate flavor. So I’d highly recomend using either Ghirardelli brand unsweetened cocoa, or the best quality brand you can find. You can really taste the difference. Since discovering this recipe, I’ve made it dozens and dozens of times. And every time, it’s delicious! The cake has a nice light and fluffy texture and a rich chocolate flavor.
Perfectly Chocolate Cupcakes
(makes 24-27 standard sized cupcakes)
2 cups sugar
1 3/4 cups all purpose flour
3/4 cup unsweetened cocoa (best quality available)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract (best quality available)
1 cup boiling water
Directions-
Line muffin tin with paper liners. Heat oven to 350*F.
In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.
Add eggs, milk, oil and vanilla. Beat on medium speed for one minute.
Stir in boiling water (the batter will be thin, don’t worry, this is right).
Fill liners 2/3 full with batter. (I usually put the batter into a large measuring cup with a pour spout, and then pour the batter into the liners.)
Bake cupcakes for aproximately 18-22 minutes.
Cool completely on wire rack before frosting.
Recipe source- Hershey’s
Try the recipe HERE for either vanilla or chocolate (my favorite!) cream cheese frosting.
Perfectly Chocolate Cupcakes Recipe
Perfectly Chocolate Cupcakes
Ingredients
- 2 cups sugar
- 1 3/4 cups all purpose flour
- 3/4 cup unsweetened cocoa best quality available
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract best quality available
- 1 cup boiling water
Instructions
- Line muffin tin with paper liners. Heat oven to 350*F.
- In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.
- Add eggs, milk, oil and vanilla. Beat on medium speed for one minute.
- Stir in boiling water (the batter will be thin, don’t worry, this is right).
- Fill liners 2/3 full with batter. (I usually put the batter into a large measuring cup with a pour spout, and then pour the batter into the liners.)
- Bake cupcakes for approximately 18-22 minutes.
- Cool completely on wire rack before frosting.
Your cupcakes are beautiful and taste so delicious! I am curious as to what piping tip you use to frost your cupcakes. I love the look of your frosting swirl & am trying to master recreating it 😛
Loves
-Erica :]
Patti and Bruce- Glad you found me! I use a Wilton 1M for frosting.
Wonderful day because I "StumbleUpon" your blog. The largest star tip I've found (for the frosting on top of the cupcake) is a Wilton 1M. Is that what you are using? Your "swirl" looks bigger than mine. Thanks!
Your blog is wonderful.
This recipe is lovely.
You can see my cupcakes here:
http://lacasitadeazucar.wordpress.com/2011/06/21/el-mejor-cupcake-de-chocolate/
such an easy recipe and the first 12 came out perfect!! I think I can stop my search for the perfect chocolate cupcake, these are soooo chocolaty!!
Just made these in order to turn them into cupcakes in a jar tomorrow. Had to taste test one though…YUM! I think I've finally found a cake recipe that will allow me never to make cupcakes from a boxed mix again. 🙂
Thanks heaps!! Melissa 🙂
Melissa- The recipe is correct, use all purpose flour. But I would check and make sure your levening agents (baking powder and baking soda) are fresh (less than 6 months old). Also, you may need to bake then just a minute more. You may be pulling them out before they are fully baked in the center. Good luck!
Hey Glory! I am a little perplexed as I have made this recipe once before and the cakes turned out perfect. The last two times I have made them they have sunk in the middle!! Is all purpose flour plain or self raising??? Love your blog, Mel 🙂
Lemon cupcakes?- I wouldn't start with this recipe for lemon cupcakes, I would try to start with a vanilla cake (which I dont' have a recipe to recommend, I can't seem to master that one!). Sorry I couldn't be of much help this time!