What is your favorite cupcake? I’d genuinely love to know. Chocolate is a definite contender for me, maybe beaten only by a fluffy apple spice cupcake (recipe coming!). Another question. How many of you are baking during this quarantine? I’d love to know how every is spending their “vacation” time, baking or not! What is your favorite boredom buster? I’ve got a ton of recipes coming soon within the next couple weeks so we’ll keep very busy! So go ahead and leave a comment to let me know what you’re making! Also, feel free to make requests ☺️
There is something about chocolate cupcakes. The classic, timeless option. Every time I try a new chocolate cupcake recipe, I think, ‘it can’t get better than this’. But everytime, I’m pleasantly surprised. Oh, yes it can.
In every chocolate cake and cupcake recipe I make, I always add 2 extra ingredients: coffee and espresso powder. For those of you who aren’t coffee lovers, don’t fret. We can still be friends 😜 And no, this recipe doesn’t have an overwhelming coffee flavor. Instead, the coffee and espresso both act to enhance the chocolate, helping to create the ultimate chocolate-y cupcake. You’ll be glad you added both!
I also use self-rising flour in this recipe. Since I am still out of baking powder during the quarantine, I needed another solution. Self-rising flour is just all-purpose flour with baking powder already added! The ratios are very particular though, so for those of you wondering if you can just use regular flour here, check the notes below. Now enough technical blabber. Here’s the recipe!
Lᴏᴏᴋ ɴᴏ ғᴜʀᴛʜᴇʀ ғᴏʀ ᴀ sᴜᴘᴇʀ ʟɪɢʜᴛ ᴀɴᴅ ғʟᴜғғʏ ᴄʜᴏᴄᴏʟᴀᴛᴇ ᴄᴜᴘᴄᴀᴋᴇ!
Yɪᴇʟᴅ: 26 ᴄᴜᴘᴄᴀᴋᴇs; 1 ᴄᴜᴘ ɢᴀɴᴀᴄʜᴇ
Fᴏʀ ᴛʜᴇ Cᴜᴘᴄᴀᴋᴇs
- 3/4 cup self-rising flour (such as Pillsbury)
- 1/2 tsp baking soda
- 1/2 cup unsweetend cocoa powder (I use Hershey’s)
- 1 1/2 tsp espresso powder (trust me, it’s not optional!)
- 2/3 cup dark brown sugar
- 1/3 cup granulated white sugar
- 2 eggs, room temperature
- 1/2 cup vegetable oil
- 1 1/2 tsp vanilla
- 1/2 cup buttermilk, room temperature (see note)
- 1/3 cup chocolate chips, melted
- 1/2 cup fresh made dark roast coffee, warm not hot
Fᴏʀ ᴛʜᴇ Gᴀɴᴀᴄʜᴇ
- 1/3 cup Nutella
- 1/3 cup heavy whipping cream
- Preheat oven to 350 degrees F. Prepare two cupcake pans with liners and spray with cooking spray.
- In a medium bowl, combine flour, baking soda, and cocoa powder.
- Make coffee and allow to cool. Melt chocolate over a double boiler or in the microwave. See note.
- In a smaller bowl, mix together the eggs, sugars, vegetable oil and vanilla. Mix until incorporated, then add melted chocolate. Mix until thick and smooth.
- Add half of the wet ingredients to dry, whisking lightly. Add half of the buttermilk, then the rest of the wet ingredients. Add warm coffee.
- Whisk lightly until fully incorporated, scraping down the sides of the bowl as needed.
- The batter will be fairly thin. Fill each cupcake well just over half way. Do not overfill as the cupcake batter will spill over the edges of the liners as it rises.
- Bake for 15-18 minutes, or until a toothpick inserted comes out clean. Allow to cool.
- While cupcakes are cooling, make ganache. In a stand mixer with the whisk attachment, beat Nutella until thin and airy, about 5 minutes on high.
- Add heavy cream a tablespoon at a time, while continuing to beat. As the cream incorporates, the Nutella will start to become lighter in color and seem mousse-like in texture. See photo above.
- Chill ganache in refrigerator for at least 10 minutes before using. After chilling, the ganache will still be drippy. It’s ideal for dipping, dripping around a cake or using as a filling.
- To assemble, you can use a piping bag or an offset spatula to decorate cupcakes. For the pictured batch, I used an offset spatula to spread the ganache. Garnish with chocolate chips if desired.
- For an added flavor, use a smear of raspberry preserves on the top of the cupcake before ganache-ing. It’s a perfect pairing!
- To use regular flour and baking powder, subsitute 3/4 cup flour and 3/4 tsp baking powder. Leave baking soda the same.
- To make your own buttermilk for this recipe, add 1 tsp white vinegar to a measuring cup. Add whole milk until the 1/2 cup line. Stir and let sit for at least 5 minutes before using.
- If melting chocolate in a microwave that doesn’t have a chocolate setting, melt in 15 second intervals. It will take a while, but it’s a better alternative to scorched chocolate!
- Store cupcakes in an airtight container for up to one week. Extra ganache can be stored in a ziplock bag in the refrigerator for a week or in the freezer for up to 3 months.
- Unfrosted cupcakes can be frozen up to 3 months. Wrap individually in plastic wrap, then store together in a large ziplock bag. Thaw in refrigerator overnight.
Pʜᴏᴛᴏ Cʀᴇᴅɪᴛ : MᴄKᴇɴᴢɪᴇ Bʀᴏᴡɴ