Last July, I posted about Southern Living's wonderful vanilla cupcakes. This cupcake is their chocolate variation of that recipe; and it’s moist, tender and has good chocolate flavor. I filled 12 standard cupcake cups and 3 (4-1/2”) springform pans with the batter.
Everything was frosted with vanilla cream cheese frosting. Half the cupcakes were sprinkled with toasted coconut and half received red shot (sprinkles). The little cakes were split in half to make two (3-layer) cakes. Any of these would be a nice Valentine’s Day (or any day) treat.
|Chocolate Cupcakes |
Adapted from Southern Living
Rating: 9.5 out of 10
2 cups sugar
1 cup butter, softened
3 large eggs
1 tsp. vanilla extract
1/4 tsp. almond extract (I used coffee essence*)
2 cups cake flour (I used White Lily all-purpose low-protein flour)
1-1/2 tsp. baking powder
3/4 cup unsweetened natural cocoa powder
1 cup buttermilk (or 1 cup milk + 1 Tbsp. white vinegar)
1/3 cup hot coffee (or water)
*Coffee essence: Mix equal parts instant coffee granules and coffee liqueur, such as Kahlua. Use as flavoring for cookies and cakes.)
Heat oven to 350F (325F for dark or coated pans). Line cupcake tins with paper cups. Grease and flour cake pans (if using).
In large bowl, beat sugar and butter on medium speed till creamy and fluffy, about 5 minutes. Add eggs, one at a time. Add flavorings with last egg. In medium bowl, whisk flour, baking powder, and cocoa together. Add flour mixture alternately with buttermilk, beginning and ending with flour, and only mixing till just combined on low speed. Stir in hot coffee till smooth. Use batter immediately to fill 2 dozen standard-size cupcake cups (or 1 dozen cups + 3 (4-1/2”) pans). Bake 20-25 minutes for standard cupcakes, 25-30 minutes for little cake pans, or till a wooden pick inserted near center returns with just a few crumbs. Cool in pans about 10 minutes, then transfer to wire rack to finish cooling. Frost as desired. (Vanilla cream cheese frosting is perfect for these.)