Velvety Chocolate Cupcakes

Cupcakes bring memories of tea parties, birthday parties and special times.  They are a perfect size for little hands and are a perfect serving portion.   I often make cupcakes for birthdays and other occasions for celebration.  This recipe produces a chocolatey and moist cupcake. 

Velvety Chocolate Cupcakes

Ingredients:

2/3 cup all purpose flour

2 - 1/2 Tbsp. unsweetened cocoa powder

3/4 tsp. baking powder

1/4 tsp. salt

3 oz. bittersweet chocolate, chopped

1/2 cup plus 3 Tbsp. unsalted butter, cut into pieces

3/4 cup plus 2 Tbsp. sugar

3 eggs (large), room temperature

1 tsp. vanilla extract

Buttercream icing

Grated chocolate for garnish, optional

Begin by preheating the oven to 350 F.

Line a 12-cup muffin pan with paper or foil liners.

In a bowl, whisk together the flour, cocoa powder, baking powder, and salt.

Place the chocolate and butter in a large double boil pot with simmering water. Stir frequently until melted and smooth, about 5 minutes. Remove from heat. Remove the top sauce pan and allow to cool to room temperature. This may take 10 - 15 minutes.

Stir the sugar into the chocolate mixture until combined. Use a wooden spoon, not a mixer. Next, stir in the eggs one at a time, ensuring that it is all combined before adding the next egg. Beat in the vanilla. Next, fold in gently the flour mixture until no traces of flour remain. Do not over mix.

Pour the batter into the muffin cups. Fill each cup until about 3/4 full. Bake for approximate 20-24 minutes or until a toothpick inserted comes out clean. Remove from oven and from the muffin tin. Place on wire rack to cool thoroughly. Once cooled, you can decorate with buttercream icing and chocolate shavings.

This recipe will make 12 cupcakes. or one 8" cake.