As someone who loves to bake, I have found that there are a few recipes that are a must to have… Either as a basic recipe that you can modify or as a quick, tried-and-true go to for when your husband (or wife) decides to invite their parents over for dinner and has told them how you make yummy treats all the time. One such recipe is the basic, but oh-so versatile chocolate cake/cupcake.
Now, see, I’m picky with chocolate. I’ve had a too-sweet chocolate cupcake one time too many and I’m not about to make the same mistake. The chocolate cupcake recipe I usually used was too sweet to make a whole cake with and didn’t scale all that well from cake to cupcakes to mini cupcakes. I needed a change. I needed the ability to explore, and the recipe just wasn’t letting me do that.
So we broke up. It was messy… Flour and cocoa powder everywhere, milk splashing down the cupboard doors, sugar spilt all over the counter. In the end, I turned to Pinterest and Sally’s Baking Addiction and found a gem of a recipe:
I will tell you right off the bat that I did not try the frosting (yet). The regular and mini cupcakes and cake modification, I have. Several times, in fact. It’s my new go-to chocolate cake/cupcake recipe.
Let’s start with the basics, shall we?
- Original Yield: 12-14 cupcakes or 36 mini cupcakes or 1 9-inch cake plus extra batter
- Actual Yield: 12-14 cupcakes OR 12 cupcakes and 6 mini-cupcakes OR 38 mini cupcakes OR 1 9-inch cake (no extra batter)
- Original time: none given
- Actual Time: 10-15 minutes, a little longer for mini-cupcakes as the moulds take a bit of time to fill
- Original Time: 18-21 minutes (cupcakes) or 12-13 minutes (mini cupcakes) or 30 minutes (cake)
- Actual Time: exactly as above!
Notes or comments from the author:
- Sally notes that the cupcakes are very moist and fudgey… Moist, yes. In fact, all three forms of cake were very moist and delicious. Fudgey? Not all that much. It’s not a bad thing, though!! The recipe as a cake DOES in fact have a moist and fudgey interior… Perfect for filling with fresh fruits or preserves and topping off with frosting. The cupcakes (in both sizes) were less fudgey and not as sweet, but that made them perfect for topping with a high swirl of deliciously sweet frosting. The cupcakes balance out the sweetness of the frosting and end up having just the right balance of semi-sweet chocolate cake and creamy sweet frosting.
- These cupcakes stay moist and delicious, so make them a day or two before if you’re pressed for time. Sally does mention being able to freeze uncrossed cupcakes, and while I can’t vouch for the 2-month time limit, I can tell you that three weeks from now, you can have perfect chocolate cupcakes right out of the freezer (thaw them on a cookie rack, so they don’t soak up the water that collects as they thaw).
Verdict: Success! This one is a keeper!!! The recipe is easy, quick, and makes a delicious end product. Follow it exactly, and I can guarantee that you’ll have a delectable dessert waiting for you in about 40 minutes, cooking time included!
Sally notes that you’ll be finding an excuse to use this recipe over and over, and she is right. Seriously. Print it out, stash multiple copies all over, give it to your friends. This is a recipe that needs to be in everyone’s repertoire!
**Please note, the recipe for Classic Chocolate Cupcakes with Vanilla Frosting is in no way mine. The views and experiences above are mine and not endorsed/influenced by Sally’s Baking Addiction or any other third party.