Mouthwatering Cupcakes Decorative To Relish At Any Time

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The recipe on my site that gets the most action is my Super Moist Red Velvet Cupcake Recipe. People often write me and ask if I have a regular chocolate cupcake recipe, so here it is! This recipe has coffee in it, you melt the chocolate into the hot coffee. You cannot , I repeat, you absolutely can't taste it. I use the pour over method to make single cups of coffee. In fact the reason that my blog is named, The Alchemist, is because of cupcakes. You see I used to bake for a small local coffee shop. I baked a lot of cupcakes. I baked many recipes of cupcakes looking for the best ones. One day I had baked too many for the shop, (these chocolate cupcakes were included as well as a few other varieties) so I gave the leftovers to my chiropractor at the time, since I had an appointment that day.

He in turn took them home to his family. The next day his wife called me on the phone. That was high praise coming from her. She is a successful and well traveled lady. That comment meant a lot to me. I use this high fat cocoa from Penzey's, if you have a store near you I recommend it, if not another brand is fine. That was probably 5 years ago and I haven't made another chocolate cake recipe since. This is my absolute 'go to' chocolate cake and chocolate cupcake recipe. Before that, I went through a lot of trial and error. I made many chocolate cupcake recipes. I've never had a chocolate cake with as great as a texture as this one, or as moist without being heavy. These cupcakes are so amazing. The original recipe comes from a cake recipe from Epicurious. These cupcakes are super moist and light at the same time. It's like they melt in your mouth.

They have a wonderful chocolate flavor. There is melted chocolate as well as cocoa powder in this recipe. The chocolate is melted into hot coffee. For this recipe I like to use buttermilk (instead of sour milk I sometimes recommend in cake recipes) I like this Bulgarian buttermilk due to it's higher fat content. It's rich and has more fat than low fat buttermilk. I know that will worry some people. Don't worry. You cannot taste it at all. I mean it, at all. I promise. However, if it worries you, then don't use it. Just use hot water instead. But I believe it provides a depth of flavor you won't get otherwise. I weigh the dry ingredients as I go, and note the weight for dry ingredients in recipes, for those of you who live in countries that don't use cups. Sometimes I'm asked why the weight measurements differ slightly sometimes in my recipes, this is why.

Some people will want to leave out the coffee, if you are making them for children or if you don't consume caffeine. I've frosted these with a chocolate buttercream that comes from Cooks Illustrated. It's their Foolproof Chocolate frosting recipe. I like it because it's satiny smooth with a great chocolate flavor. It's easy to make too. You can make it in a mixer or a food processor. I've noted both ways below in the recipe. I used these fancy cupcake papers I purchased when traveling to Vancouver, B.C. There are so many beautiful cupcake papers out there these days, but beware. Don't buy cupcake papers from the dollar store or from a cheap no name brand. The grease bleeds through the paper and sometimes you can't even see the design. Make sure they say "greaseproof" or are from a brand you trust. If you like your cupcakes moist like I do, look no further.