Let’s talk about cupcakes. Really, really, good cupcakes that don’t need too much of an explanation. Why? Because its a three-day weekend dear readers, and I have a date with my husband and some good friends at the bowling alley in an hour!
I want you to have this cupcake recipe today though, just in case you want to make them for a 4th of July party, summer picnic or barbeque, a little girl’s birthday party or just because you have a craving for some chocolate this weekend. They would be well-received at any event, as they were at our barbeque last Saturday.
Many thanks to the lovely Tara, whose family is filled with a bunch of chocolate fiends, and whom I knew would pull-through for me when I asked “What is your favorite chocolate cupcake recipe?”. Pull-through she did, even helping me out as I pondered the type of frosting to use. You see, as I’ve mentioned before, my dessert of choice for any outdoor event in the middle of a hot Virginia summer typically involves lemon. After realizing this problem, I decided to go with chocolate for our barbeque, but was worried that a chocolate on chocolate combo would be too heavy and rich. Tara agreed, and supported my idea of going with a berry-flavored buttercream, a la Love and Olive Oil. Now, if only I could learn to decorate my cakes as beautifully as both of these ladies do…
The cupcakes were delicious – rich and moist with a delicate crumb and perfectly domed tops. The tang of fresh raspberry puree’ whipped into sweet buttercream frosting complimented them wonderfully. The combination was so good, in fact, that they caused a dear friend of ours to eat the two cupcakes sent home with her that were meant for her 3-year old daughter. Shhhh…I won’t tell, no worries. I can’t say that I wouldn’t do the same thing.
For those of you celebrating, have a Happy 4th!
makes 24 cupcakes
- 2-1/2 cups all-purpose flour
- 1-1/4 cups dutch-process cocoa powder
- 2-1/2 cups sugar
- 2-1/2 tsp baking soda
- 1-1/4 tsp baking powder
- 1-1/4 tsp salt
- 2 large eggs, plus 1 large egg yolk
- 1/2 cup sour cream
- 3/4 cup milk (I used 2%)
- 1/2 cup vegetable oil, plus 2 tbsp
- 1-1/4 tsp pure vanilla extract
- 1-1/4 cups warm water
- Preheat oven to 350*. Line two standard 12-cup muffin pans with paper liners.
- Sift together the flour, cocoa, sugar, baking soda, baking powder and salt into the bowl of an electric mixer. With the paddle attachment, mix in the eggs, yolk, milk, sour cream, oil, vanilla and warm water. Beat on low speed until smooth and combined, about 3 minutes.
- Divide batter evenly among the muffin cups, filling each about 2/3s full. I actually over-filled mine a bit, and still had enough left over for 2-3 additional cupcakes. Next time I’ll probably plan to make 30 cupcakes total with this recipe.
- Bake, rotating pans halfway through, for 20-27 minutes, until a cake tester comes out clean. Mine took 26 minutes, but like I said, they were slightly over-filled.
- Transfer to a wire rack to cool completely.
Raspberry Buttercream Frosting
inspired by Love and Olive Oil
I made two batches of this frosting for 24 cupcakes and had about 1/4 of it left.
- 1/2 cup (1 stick) unsalted butter, room temperature
- 3 cups confectioner’s sugar
- 5 tbsp fresh raspberry puree, strained
- 3/4 tsp vanilla extract
- Cream the butter in a stand mixer with the whisk attachment until light and fluffy. Slowly add 1 cup of the sugar and beat until smooth.
- Slowly add the raspberry puree and mix until combined.
- Add remaining confectioner’s sugar, 1/2 cup at a time, and beat until well incorporated.
- Add the vanilla extract and continue to beat at medium-high speed until light and fluffy, 2-3 minutes.
The frosting can be made the night before, but do not refrigerate it. Store in an airtight container at room temperature.