Recipe by BakerNurse
This was the winning recipe in the 8 week long Cupcake War put on by The Washington Post. It is stated to be "moist and chocolaty cake with just the right amount of rich ganache frosting on top." The original recipe calls for Valrhona cocoa powder and Callebaut chocolate, but any good quality cocoa powder and semisweet chocolate chips may be substituted.
Top Review by Jessica R.
I have been searching for a go-to chocolate cupcakes recipe for a long time and I think I finally found it! This recipe was very easy to execute and turned out perfect, moist and delicious cakes. I halved the recipe and got exactly 12 cupcakes! I did do things a little differently, though: I used 2% milk and subbed vegetable oil for butter because I didn't have any at room temp! I sifted all the dry ingredients (including sugar and cocoa powder) together in one bowl and wisked in all the wet.. Mine were done in 20 minutes! And like I said, my cupcakes turned out perfect!
- 1 1⁄4 cups flour
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 8 tablespoons unsalted butter, at room temperature
- 1 1⁄4 cups sugar
- 2 large eggs, at room temperature
- 1 1⁄4 teaspoons vanilla extract
- 1 cup whole milk, at room temperature
- 1⁄2 cup cocoa powder, sifted
- 1⁄2 cup heavy cream
- 1 cup semi-sweet chocolate chips
Directions See How It's Made
- Preheat the oven to 350 degrees. Line a standard cupcake pan with 12 baking cups and a second pan with 6 cups.
- Sift together the flour, baking soda and salt on a sheet of wax paper.
- Beat the butter on medium speed until fluffy. Stop to add the sugar; beat on medium speed until well incorporated.
- Add the eggs one at a time, mixing slowly after each addition.
- Combine the vanilla extract and milk in a large liquid measuring cup.
- Reduce the speed to low. Add 1/3 of the flour mixture to the butter mixture, then gradually add 1/3 of the milk mixture, beating until well incorporated. Add another 1/3 of the flour mixture, followed by 1/3 of the milk mixture. Stop to scraped down the bowl as needed. Add the remaining flour mixture, followed by the remaining milk mixture, and beat until just combined.
- Add the cocoa powder, beating on low until just incorporated.
- Use a standard size ice cream scoop to fill each cupcake paper with batter, so that the wells are 2/3's full. Bake for 18-20 minutes (start checking at 15 minutes) or until a toothpick inserted into the center of a cupcake comes out clean. Transfer the pans to a wire rack to cool completely.
- Lay a large piece of wax paper on the work surface.
- Combine the heavy cream and chocolate in a medium heatproof bowl. Fill a medium saucepan with an inch or two of water and place over medium-low heat. Place the bowl over the saucepan and let the mixture melt, stirring until it is shiny and smooth.
- Remove the bowl of chocolate ganache from the saucepan; let it cool slightly, for 2-3 minutes. Working with one cupcake at a time, carefully dip each cupcake top in the warm ganache, twisting your wrist as needed to make sure the cupcake top gets completely coated. To prevent drips, quickly turn the cupcake right side up and place on the wax paper. Allow the ganache to set for 5 minutes before serving.