Chocolate cups cakes are a dime a dozen. Many a recipe claim the “Moist” category but theses are beyond moist melt in your mouth delicious. I have made many in my somewhat short baking career. These take the best of show for me. They are the most delicious, moist and not one left on the plate at a party cupcakes. The recipe makes way to many to use for a gathering of not more than 16 . I have never frozen cupcakes but this recipe made so many I had no choice and they frozen and defrosted as well as if they came right out of the oven.
This recipe for Moist Chocolate Cupcakes will yield you approximately 36 cupcakes. Do bake them all as you will want to have left over to freeze for a quick desert to go. I had mine for our annual Halloween Neighborhoody Gathering and froze the rest which came in handy for my Mama’s Wake. Don’t ask and no they did not kill her! Silly Baker’s.
My son and new wife brought me back some from the Dominican Republic. That is what we call well trained child or awesome new wife!
3 oz fine-quality semisweet chocolate (personally I used the good ole Nestle)
1 1/2 cups hot brewed coffee
3 cups of white sugar
2 1/2 cups unbleached all-purpose flour
1 1/2 cups unsweetened cocoa powder
2 teaspoons baking soda
1 1/4 teaspoons salt
3 large eggs
3/4 cup canola oil
1 1/2 cups well-shaken buttermilk
3/4 teaspoon pure vanilla extract
Preheat your oven to 300 degrees. Line your cupcake pan with cupcake liners. You can grease and dust them with some cocoa but they are sticky so you will want cupcake liners.
Add your hard chocolate to your hot coffee into a bowl. Let it stand so the chocolate melts. Stir it until it melts and is smooth.
In a large bowl sift together your flour, cocoa, sugar, baking soda, baking power and salt. Into another large bowl beat your eggs with a stand or electric mixer until they thicken and are light lemon colored. This take about 3 to 5 minutes depends on your mixer. Now slowly add your oil, buttermilk, vanilla and melted chocolate mixture to the eggs. Beat this until well combined.
Last add the dry mixture and beat on medium slowly or you will have flour all over the room. Mix this until just well combined.
Pour batter into cupcakes lined pans. I fill them about 3/4 full. These cupcakes do not puff they are to thick and gooey! The baking is going to take approximately 20 to 25 minutes depending on your stove. Check them with a toothpick after 20 minutes and then if they need more time do it in 5 minutes intervals. The toothpick to test done-ness.
These cupcakes were a hit at the Halloween Party. I did have enough for an army and had to freeze a batch. The frozen ones after defrosting them turned out just as good. This is a must do recipe for any party. I think I will make a cake from this recipe for the Holiday.