I had to wake up at 4:30 in the morning on Friday and there were, like, people outside. Doing things. Walking dogs and jogging and taking out the trash. And one weird guy roller-skating backwards in the middle of the street. I was completely dumbfounded. I wanted to ask them if they were aware that it wasn’t even 5 o’clock yet, that it was still dark outside, and that they would need their lights on if they were driving. Who are these freaks? I mean, I went outside looking like a hot mess because how was I supposed to know that the ungodly hour of 5:00 am is when all of the buff men are out exercising?
Which brings me to coffee. I told you before that no matter how tired I was, I could not gag down a cup of coffee if you paid me. I prefer my coffee, not in a cup, but rather in the form of a cupcake. A whole cup of freshly brewed coffee is what makes these chocolate cupcakes the best (YES, BEST) chocolate cupcakes in the whole entire world, universe, galaxy, etc. I have had my fair share of chocolate cupcakes. I have tried countless recipes and I have tasted the ones from bakeries that claim to have the best. But all of those cupcakes don’t hold a candle to these, the chocolatiest of chocolatey chocolate cupcakes. These cupcakes are a dense, rich, and sinful dessert for any chocolate lover.
Chocolate Cupcakes
| Yield | Makes 20 cupcakes |
| Prep time | 30 minutes |
| Cook time | 20 minutes |
| Total time | 50 minutes |
| Meal type | Chocolate |
Ingredients
Cupcakes
- 4oz unsweetened chocolate, chopped
- 2 cups sugar
- 1 1/2 cup all-purpose flour
- 3/4 teaspoons baking soda
- 1/2 teaspoon kosher salt
- 1 cup hot brewed coffee
- 1/2 cup sour cream
- 1/2 cup vegetable oil
- 2 large eggs
Frosting
- 4oz unsweetened chocolate, chopped
- 3/4 cups evaporated milk
- 1 cup sugar
Note
This recipe is adapted from Rosie's Baking Book. I have an old, tattered print of this cookbook, but the publishers have re-released it.
Directions
| Cupcakes | |
| 1. | Preheat the oven to 350°F. Line two standard muffin tins with paper liners. |
| 2. | Melt the chocolate in the top of a double boiler placed over simmering water, stirring until completely smooth. Remove from the heat and set aside to cool. |
| 3. | Combine the sugar, flour, baking soda, and salt in the bowl of an electric mixer and blend for a few seconds to combine. Whisk together the coffee, sour cream, and vegetable oil in a small bowl. With the mixer on low speed, slowly add the coffee mixture and mix until well combined. Add the eggs, one at a time, blending well after each addition. Stir in the melted chocolate. |
| 4. | Using an ice cream scoop, scoop the batter into the muffin cups. Bake for 20 to 22 minutes, until a cake tester comes out clean. Remove from the oven and let cool for 10 minutes. Transfer the cupcakes to a wire rack and let cool completely. |
| Frosting | |
| 5. | Melt the chocolate in the top of a double boiler placed over simmering water, stirring until completely smooth. Remove from the heat and set aside to cool. |
| 6. | Combine the evaporated milk and sugar in a blender and blend until well combined. Add the melted chocolate and blend for about 2 minutes, until thick and shiny. The blender's sound will change when the frosting reaches the right consistency. Pour the frosting into a small bowl and let sit at room temperature for 1 1/2 hours. |
| 7. | Spread a generous amount of frosting on top of each cupcake. |
Side note: the reason that I was awake at 4:30 in the morning – my mom was having surgery. And as they wheeled her out of the room, she said “make those damn cupcakes. I deserve it.”
{ 8 comments… read them below or add one }
I’m one of those people that can’t drink coffee in a cup too! I’d gladly have it in the form of these cupcakes – they look amazing!
Good to know I’m not alone!
You got me at best!! Chocolate isn`t my personal favorite cake flavor, but I knew PLENTY of people who does. I`m definitely saving this!
P.S. I am always surprised when I`m up at 5 and see people outside as well. I`m like, “when do you SLEEP?”
Right?? I hope you get a chance to try these cupcakes, they really are the best!
OMG! But I don’t have evaporated milk here….can I substitute regular milk in the frosting?
Rochelle, I’ve never tried substituting regular milk. Let me know if it works out!
What brand of chocolate did you use or is best to use? I never know what powder or solid is best. These look amazing and I’m making them today for my daughter’s birthday. Thanks!
Hi Christy! I use Baker’s brand chocolate, which you should definitely be able to find at the grocery store. I hope your daughter has a great birthday!
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