It might be time to take a little break from all things “fall” and food made with pumpkin and thoughts about Thanksgiving (coming up so fast!) and have a little sumpin sumpin that’s chocolate,
I mean, you can never go wrong with chocolate, amirite? Any time of year. And when that chocolate delivery system comes in a compact cupcake form like these Best Chocolate Cupcakes, even better.
And when the Best Chocolate Cupcakes are super easy? Major brownie points. (or would that be cupcake points?!) I love recipes like this that are just stirred together. No mixer needed. Love, love, love them!
These cupcakes are super tender and moist and will stay moist for days. The only drawback is that they are moist enough to leave a little behind on your hands, but oh well. Suck it up, buttercup, and tuff it out – they’re worth it! You’ll want to use a light, well whipped frosting on them.
And speaking of frosting, Best Chocolate Cupcakes bake up with only a very only a very slight dome, which makes them great for frosting. And more will come about this frosting, later. Which, although very nice, now, took me several attempts to get just right – see my Cute Ghost Frosting Fail, below! The frosting recipe is Best Vanilla Buttercream, American Style and as you can see, I worked out all the kinks.
The recipe makes an odd amount: 16 cupcakes. But the cupcakes have to be filled just a bit over the halfway point and not quite 2/3rds to come right up to the top of the liners but not too far over. I fill them all, then use a teaspoon to move the batter around if needed.
So one final thought: I can’t say more about bringing in food at a budget than to stress that just like the stock market, it’s all about timing. Buy low. And baking goods are hard to find at a lower price than right now, during what I call the Trifecta of Holidays: Thanksgiving, Christmas and New Years. Stock up.
Best Chocolate Cupcakes
- 1 cup (130g) all-purpose flour
- 1 cup (207g) sugar
- 6 tablespoons (43g) Hershey’s Special Dark Cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup (120ml) buttermilk
- 1/2 cup (120ml) vegetable oil
- 3/4 tespoon vanilla
- 1/2 cup (120ml) hot coffee or water
Preheat oven to 300°F (148°C) and prepare two cupcake pans with liners.
Add the dry ingredients to a large bowl and whisk together. Set aside. Combine the egg, buttermilk, vegetable oil and vanilla in another bowl.
Add the wet ingredients to the dry and mix until well combined. Add the hot coffee or hot water to the batter and mix until well combined. Batter will be thin.
Fill the cupcake liners just a little above halfway (transfer the batter to a bowl with a spout or a large measuring cup to make this easier) and bake for 18-23 minutes, or until a toothpick comes out with a few moist crumbs and the top springs back when lightly pressed.
Remove the cupcakes from oven and allow to cool enough so they hold their shape (about 10 minutes) then remove to a cooling rack to finish cooling.