These chocolate cupcakes are loaded with dark chocolate flavor, thanks to unsweetened chocolate as well as unsweetened Dutch cocoa powder. This oil-based batter comes together quickly and is very easily poured into a muffin pan lined with cupcake liners, if you use a 2 cup Pyrex measuring cup.
I baked all of them at the same in my convection oven, setting my oven racks to 1/3 and 2/3 (no rotating necessary). It only took 20 minutes to bake them. Did I mention that I LOVE my convection oven? :o)
My only big change was my deviation from the frosting in the book. Instead, I whipped up something on-the-fly instead. I made a very small batch because I only needed frosting for 2 cupcakes. After frosting those 2 cupcakes, I had more than half left.
Malted Chocolate Whipped Cream Frosting
1/4 cup heavy whipping cream
3 Tbsp malted milk powder
2 tsp granulated sugar
1 Tbsp unsweetened Dutch cocoa powder
Put all the ingredients in a small bowl and beat with a hand mixer until stiff peaks form. Pipe the frosting onto (cup)cake. This recipe can easily be doubled or tripled.
I highly recommend giving this recipe a try, if you like dark chocolate. These cupcakes were incredibly tender and moist. What I liked most about them is that they weren't overly sweet. If you'd like to give these a try, check out Nicole's blog.
- My husband and I thoroughly enjoyed these little chocolate gems. My husband's rating: 9 out of 10.
- I added 1-2 tsp vanilla extract to the chocolate batter (every cake should have vanilla, IMHO).
- I reduced the amount of sugar by 1.5 Tbsp. It's not a big reduction but I just felt I had to do *something* as I was weighing the sugar and realized I needed more than a pound of sugar. Woah!
- Don't forget to check out the other SMS bakers.