Prep 30 mins
Cook 23 mins
These feathery, moist, fudgey cupcakes are the all time chocolate lovers favorite. Relatively easy to make, healthy, and satisfying, these cupcakes are sure to be a hit with kids, at a party, or just to satisfy your own chocolate craving. (Recipe was originally a cake recipe. To make as a cake bake for 30-35 minutes in two 9x 1.5- inch round greased baking pans.) Note: These cupcakes are light and fluffy so piping frosting on them instead of spreading generally works easier with less possibility of crumbling. This recipe comes from Better Homes and Gardens CHOCOLATE cookbook. It has been a family favorite for birthday cakes for years!
- Preheat oven to 350 degrees for silver pans or 325 degrees for black pans (if hotter temps. are used with black pans dessert will taste overcooked). Place cupcake liners in cupcake pans. Melt the chocolate squares in the microwave and set aside to cool. Whisk together the flour, baking soda, and salt (medium sized bowl). In a seperate bowl (large size), beat the margarine till light and fluffy. Add the sugar and vanilla and beat together. Add the eggs, one at a time, beating well. Stir in the cooled chocolate. Then, add the dry ingredients and water alternately to the chocolate mixture beating after each addition. Scoop the batter into the liners.
- Cook silver cupcake pans for 23-25 minutes at 350 degrees.
- Cook darker pans for 20 minutes at 325 degrees.
- To check to see if cake is done, insert a toothpick into the middle. The toothpick should come out clean. Remove the finished cupcakes from the oven and let cool for 10 minutes. Then, place them on wire racks to cool. Once cooled (completely or frosting will melt), eat plain or frost with your favorite buttercream or other frosting.
- Buttercream frosting can be made easily by starting with mostly confectioners sugar and adding 1-2 sticks of margarine or butter, a teaspoon of vanilla, and by slowly adding milk till mixture reaches consistency for piping or spreading. Once frosting is done to the taste and texture, food coloring (paste) can be added to color it.
These were really good! I added mint chocolate chips and it added a slight minty taste.
These are really light and delicious with a chocolate glaze on top. Without it they seem not quite sweet enough. I'm sure they'd be even better with a creme filling. I avoid margarine so I used 1/2 cup oil instead and skipped the separate beating step, mixing all the dry ingredients together first and then blending in the wet one by one, which had the added benefit of needing only one bowl instead of two as the recipe directs. This was easy enough to mix up by hand so I didn't need to drag out my electric mixer. I made mini cupcakes in a light grey nonstick pan and baking on 350 for 15 minutes in the preheated oven worked perfectly for me. They were even better, moister, after storing overnight in a plastic bag. A really good dairy-free from-scratch recipe.
This recipe has the perfect name. They are the lightest, fluffiest cupcakes I have EVER eaten! They are incredibly good, and fairly simple to make. Jessa is right, because the tops are so soft you should pipe the frosting on instead of trying to spread it. For a simple way to do this, you can take a ziplock bag, fill it with the frosting, and snip the corner off. I will definitely use this recipe again and again! Thanks Jessa M. Made for Fall PAC '09.