When my sweetheart requested chocolate cake to round out a month of chocolate desserts, I knew I would be making these cupcakes. I have made this exact recipe twice for his birthday. It's a real winner taste wise and the frosting is a lot work too, which makes it only acceptable to make for birthdays.
I decided I would make cupcakes for my office mates.
The recipe makes thirty cupcakes, yet I only needed nine for work. They were only getting one a piece because I wanted to package them in clear, plastic cocktail cups so the frosting wouldn't touch the bag. So proud of myself for following through on this neat packaging trick I saw on pinterest! Adorable!
- 1 1/4 cups unsweetened cocoa powder, plus more for dusting if you're not making cupcakes
- 2 1/2 cups flour
- 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 yolk
- 1 1/4 cups warm water
- 1 1/4 cups buttermilk
- 1/2 cup plus 2 Tbsp vegetable oil
- 1 1/4 tsp vanilla
Preheat oven to 350 degrees. Butter pans and dust with cocoa powder, or if making cupcakes, put your liners in the cupcake pans.
Sift together cocoa, flour, sugar, baking soda, baking powder, and salt in the bowl of your stand mixer. Add the eggs, yolk, warm water, buttermilk, oil and vanilla. Mix on low speed until smooth, about 3 minutes.
Pour batter into two 8-inch round cake pans, or use your lunch lady mashed potato scooper for the cupcake pans (one scoop per well). Bake round cake pans for about 40 minutes, rotating halfway through. For cupcakes, bake 20-25 minutes. Let cake cool completely before frosting.
Cake layers can be wrapped well in plastic and refrigerated for up to 2 days before assembling.
- 8 oz milk chocolate chips
- 12 oz semi-sweet chocolate chips
- 8 oz heavy whipping cream
- 2 Tbsp light corn syrup
- 1 pinch salt
- 2 cups powdered sugar
- 1-½ tsp vanilla
- 1 cup salted butter
In a heavy pan, heat cream with corn syrup and salt on stove until the mixture begins to steam, stirring constantly.
With your food processor running on low speed, slowly transfer hot cream mixture, process for 60-90 seconds, or until chocolate is melted.
Add half (1 cup) of the powdered sugar and all of the vanilla and continue to process until smooth. Then, with processor still running, add the pieces of butter and fully incorporate.
Transfer to a mixing bowl and beat on medium speed to help it cool and become a more spreadable texture. Slowly add the remaining powdered sugar, until desired consistency is reached.
Can be used for decorations, with a spatula or piped from a bag. Stiffens when chilled.
*I found this recipe online a few years ago before I ever started reading blogs and I have no idea where it came from.
Happy St. Valentine's Day!