Saturday, August 31, 2013


I have tried more or less 10 recipes to satisfy my craving for a moist and delectable cupcake. Some came out as epic fails; burnt and awful; some came out bland, some came out too cake-y for my taste and some almost hit the spot. Hopeful, I continue my quest for the ultimate chocolate cupcake recipe. I found this recipe on Cupcake Project,  I think last January  but was just too busy (or lazy) to hit the kitchen and whip it up. NOW, I decided to give it a try because I finally found a cool baking supplies store -- Bakers Nook -- here in our city which caters goods and tools for wanna-be and professional bakers. No excuses for me so yeah, I baked some heavenly cupcakes this afternoon!

With Chocolate Cream Cheese Frosting!

Prepared for my Tita Ecar.

No sprinkles yet looks so good!

This one is for my Tita Fe

Just a note, I tweaked this recipe a little because I cannot find sour cream, I used homemade buttermilk as a substitute. Came out perfect for me anyways. :)

But if you want the original recipe click this link -- Ultimate Chocolate Cupcake

Ultimate Chocolate Cupcake (with a tweak)

1/4 cup ( 2 oz)  unsalted butter, room temperature
1 cup ( 7 oz) sugar
2 oz  (57 grams) dark chocolate, chopped (I used Colatta Compound Dark Chocolate Bars)
2 large eggs, room temperature
2 large egg yolks, room temperature
1/2 cup + 1 tbsp vegetable or canola oil
2 tsp vanilla extract ( pls. use the real thing, makes a difference)
1/3 cup homemade buttermilk ( 1/3 cup milk then add 1/3 tbsp. vinegar or lemon)
1 cup all-purpose flour
Lovely Twins!
1/2 tsp salt
1/2 tsp baking soda
1/2 cup cocoa powder 
1/2 cup room temp. water

Way to whip it:
1. Preheat oven to 350°F.
2. In a mixing bowl, cream the butter with fork then add sugar and mix. 
3. Melt the chocolate in a double-boiler or microwave. Now if you don't have any of these, you can improvise. Just don't let the bowl of chocolate touch the boiling water.
4. Once the melted chocolate is cool enough to touch, add it to the butter/sugar mixture. Mix well.
5. Add eggs one at a time. Mix until well combined.
6. Add the oil, vanilla and buttermilk into the mixture. Mix, mix, mix.
7. In another bowl, sift together the flour, salt, baking soda and cocoa powder. Use a fork or whisk to combine.
8. Add the dry mixture to the wet mixture in three (3) parts. Make sure to mix well every addition to avoid lumps.
9. Mix in the water until combined.
9. Fill cupcake liners 2/3 full and pop it in the oven for 18 minutes.
10. When your timer rings, check the cupcakes by inserting a toothpick in the middle. Should come out clean. If there is just an insy, tinsy bit of chocolate in the toothpick, it's ok to take the cups out, it will still cook itself for a few minutes.
11. Immediately remove the cupcakes from the muffin pan and let cool in a wire rack. 
12. Design your cupcakes or just eat them when cool already. I put chocolate cream cheese frosting in mine. 

Savor your chocolate success friends! And don't forget to visit my blog for more yummy eats. Mmwwahhh!!!

No comments:

Post a Comment