chocolate cupcakes with vanilla frosting

Fancy dark chocolate cupcakes. This is THE recipe for big chocolate flavor and a creamy vanilla- speckled frosting. Appropriately titled "rediscovering chocolate cupcakes" in Cook's Illustrated's American Classics issue (2009). Quality ingredients and a little more kitchen time go a long way in producing a dozen precious flawless cakes. Made with friend and fellow cupcake-lover Stacy, these were very much enjoyed by all of us, as shown below.

for the dark chocolate cupcakes:

1 stick unsalted butter, cut into 4 pieces

2 ounces bittersweet chocolate, chopped

1/2 cup Dutch-processed cocoa

3/4 cup unbleached all-purpose flour

1/2 tsp baking soda

3/4 tsp baking powder

2 large eggs

3/4 cup sugar

1 tsp vanilla extract

1/2 tsp salt

1/2 cup sour cream

Heat oven to 350 degrees F and line muffin tin.

Combine butter, chocolate and cocoa in a medium bowl and place over saucepan with just simmering water. Whisk until smooth and remove from heat. Set aside to cool slightly.

Whisk flour, baking soda and baking powder in a small bowl to combine. In a medium bowl, whisk the eggs to combine; add sugar, vanilla and salt and whisk until fully incorporated. Add chocolate mixture and whisk until combined. Sift about 1/3 of the flour mixture into the chocolate, whisk until combined, whisk in sour cream until combined, then whisk in the remaining flour until homogenous and thick.

Divide batter evenly and bake 18-20 minutes, or until skewer inserted in middle of cake comes out clean. Cool in pan for 15 minutes, then carefully transfer each cake to a wire rack to cool completely before frosting.

for the vanilla bean buttercream:

10 tbsp (1 1/4 sticks) unsalted butter, softened

1/2 vanilla bean, halved lengthwise

1 1/4 cups confectioners' sugar

pinch salt

1/2 tsp vanilla extract (can omit vanilla bean and increase extract to 1 1/2 tsp)

1 tbsp heavy cream

Beat butter for about 20 seconds at medium-high speed (preferably using a stand mixer). Using a paring knife, scrape seeds from vanilla bean into butter and beat about 15 seconds. Add sifted confectioners' sugar and salt and beat at medium low for about 45 seconds. Scrape down bowl and beat for at medium speed for 15 seconds until fully combined. Scrape bowl again, add vanilla extract and heavy cream, and beat another 10 seconds until incorporated. Increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.

To frost, mound 2 tablespoons icing on center of cupcake. Using a small spatula or butter knife, spread icing to edge of cupcake, leaving slight mound in center. If desired, decorate with fresh raspberries, chocolate candies, or chocolate sprinkles.

Makes 12 frosted cupcakes.

black-bottom cupcakes

Recipe via Rachael Ray magazine. These cupcakes are rich, have a sweet filling as well as surprise chocolate chips sunken inside. This post is dedicated to my friend Michelle because I made them for her birthday and she asked for the recipe. Finally, here it is! xoxo.

8 oz cream cheese, softened

2 1/2 cups sugar

salt, see below

1 egg

6 oz semisweet chocolate chips

2 1/2 cups all purpose flour

1 1/2 teaspoons baking soda

1/4 cup plus 2 tbsp natural cocoa powder

1 1/2 cups water

1/3 cup plus 3 tbsp vegetable oil

1 1/2 tsp apple cider vinegar

1 1/2 tsp vanilla extract

Preheat oven to 350 degrees F. Line muffin pans with baking cups. Beat the cream cheese, 1 cup sugar and 1/8 tsp salt. Add the egg and mix well. Fold in chocolate chips and set aside.

In a large bowl whisk together the flour, remaining 1 1/2 cups sugar, 3/4 tsp salt, baking soda and cocoa powder. Add the water, oil, vinegar, and vanilla extract and stir until smooth.

Fill each baking cup 2/3 full with batter and top with a generous tablespoon of the cream cheese mixture. Bake until edges are firm to touch, about 25 minutes. Cool cakes on wire rack. Makes 24.

chocolate cupcakes with milk chocolate sour cream frosting

The recipe via baking bites, these came out moist and chocolaty. The frosting was sweet, a little tangy, and made for some addicting cupcakes! Being almost 3am, I don't think I could have made these without my dear friend Caroline...

for the cupcakes:

2 cups all purpose flour

1 cup natural cocoa powder (I used Hershey's)

2 cups sugar

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1/2 cup vegetable oil

2 eggs

2 tsp vanilla extract

1 cup sour cream

1 cup coffee, at room temperature

1/2 cup mini chocolate chips (optional)

Preheat oven to 350 degrees F. Line muffin tin with liners. In a large bowl, sift together the flour and cocoa powder. Whisk in the sugar, baking soda and powder, and salt.

In another bowl, whisk together the vegetable oil, eggs, vanilla extract, sour cream, and coffee. Add to dry ingredients and stir until well combined and no streaks of flour remain. Stir in mini chocolate chips, if using.

Divide evenly among cups and bake for 15-18 minutes, until a toothpick inserted in the center of the cakes comes out clean. Transfer cupcakes to wire rack to cool completely before frosting.

for the milk chocolate frosting:

6 oz milk chocolate

4 tbsp unsalted butter

1/2 cup sour cream

1/2 tsp salt

1 tsp vanilla extract

1 1/2- 2 cups powdered sugar

Over low heat or in the microwave, melt the butter and chocolate. Cool to about room temperature then stir in sour cream, salt and vanilla extract until smooth. Add in 1 cup powdered sugar and mix vigorously (or use an electric mixer). Gradually add sugar until frosting is of desired thickness and spreadable consistency. Frost cakes generously.

Makes 24.

orange chocolate cupcakes with chocolate ganache

adapted from baking bites

for the cupcakes:

1 1/2 cups all purpose flour

1/2 cup natural cocoa powder

1 cup sugar (I used raw)

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

3/4 cup fresh-squeezed orange juice

1/2 cup oil, such as veggie or canola

1 tsp vanilla extract

1 tbsp orange zest

Preheat oven to 350 degrees F. Line muffin tin with liners.

In a large bowl sift together flour, cocoa, sugar, baking powder and soda, and salt. In a separate bowl whisk together orange juice, vegetable oil, vanilla, and zest. Pour into dry ingredients and stir until just combined and no streaks of flour remain. Distribute batter evenly into prepared muffin cups. Bake for 15-18 minutes, until toothpick inserted in center comes out clean. Cool on a wire rack.

for the ganache:

8 oz bittersweet chocolate

1 cup heavy cream

Place chocolate in a bowl. Over low heat, bring cream almost to a boil, then pour it over chocolate. Whisk until smooth, then let cool to room temperature to spread onto cooled cupcakes. Sprinkle extra orange zest on top, if desired.

Makes 12.