The BEST Chocolate Cupcakes, Ever.

I decided, after a few days of being knocked out by a not so fun cold, that I would resume holiday baking today by making some cupcakes to bring to our family’s Christmas Eve fiesta.

After paging through a book of cupcake recipes, a few bookmarked websites and of course, The Joy of Baking, the lightbulb clicked on in my brain and I remembered a recipe I had seen on Tasty Kitchen a while back.

It was aptly titled, “The Best Chocolate Sheet Cake. Ever.” and it truly lives up to that name. Even the batter was absolutely delicious. We’re topping them off with peppermint buttercream, but this cake would be just fiiiine on it’s own. Enjoy!

The Best Chocolate Cupcakes, Ever:

Makes 2 Dozen or 1 Dozen and 1 8-inch Cake

2 c. all-purpose flour

2 c. sugar

¼ tsp. salt

4 heaping tbsp cocoa powder

1 c. (2 sticks) unsalted butter, cubed

1 c. hot water

½ cups buttermilk (or whole milk)

2 eggs

1 tsp. baking soda

1 tsp. vanilla

Preheat oven to 350°f. Melt butter over medium heat and whisk in cocoa powder. Add hot water and bring to a boil for 30 seconds. Remove from heat. Whisk together flour, sugar and salt.

Add into chocolate mixture and stir until well-combined.

In a seperate bowl, combine buttermilk, eggs, soda and vanilla. Add to chocolate mixture and stir well.

Pour evenly into lined cupcake pans or two 8-inch round cake pans buttered and floured. Bake for 15-20 minutes (15 for cupcakes, 20-25 for cakes). Let cool…if you can.

These are so wonderfully soft and pillowy. Deeply and richly chocolatey. Topped with frosting, they are over the top. You must try these soon- they’re so easy but so perfect.

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