Recipe adapted from Bake Sale Fudge Cupcakes
I made these cupcakes in honor of our beloved Boston Bruins’ Stanley Cup Playoff run of June 2013. They lost in game 6, down 3 games to 2, to the Chicago Blackhawks, in a best-of-7 series. They may not have won the ultimate prize, but they still had a great year. The Bruin’s team colors are black and gold, so I used two types of cocoa for these cupcakes; black cocoa from King Arthur Flour for the color, and Dutch-process cocoa for the rich, chocolate flavor. I used gel food coloring for the buttercream frosting, and I sprinkled the cupcakes with edible glitter.
The cupcakes had a great flavor, but not a fine crumb (like you get from a cake mix). I didn’t mind because they tasted so great, but if that is an issue for you; try using cake flour, or add 1 package of Dream Whip powder to the dry ingredients, or add 2 Tablespoons KAF Cake Enhancer to the dry ingredients (the original recipe suggests the use of Cake Enhancer to improve texture and freshness). Enjoy!
1 cup Dutch-process cocoa
2 1/3 cups unbleached all-purpose flour ( I like King Arthur flour the best)
1 2/3 cups brown sugar
1 1/2 teaspoons baking powder
1 teaspoon espresso powder (optional)
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups chocolate chips
3 large eggs
1 1/2 cups milk
1 Tablespoon vanilla extract
1 Tablespoon vinegar, cider or white
1/2 cup vegetable oil
1. Preheat oven to 350°F. Line two standard 12 cup muffin pans with paper or silicone muffin liners, and grease the liners ( wait until you are ready to fill the liners to spray them or else they could spread and give you trouble when you are ready to fill them). Also, I ended up with enough batter for 30 cupcakes.
2. In a large mixing bowl, whisk together cocoa, flour, sugar, baking powder, espresso powder, baking soda, salt, and chocolate chips. Set aside.
3. In a large measuring cup, or medium-sized bowl, whisk together the eggs, milk, vanilla, oil, and vinegar.
4. Stir this mixture into the dry ingredients, mixing until everything is well combined.
5. Spoon or scoop the batter into the prepared muffin liners, filling the cups about 3/4 full. I used my large stainless steel Pampered Chef scoop, which holds just shy of 1/4 cup of batter.
6. Bake the cupcakes for 20-22 minutes, or until a cake tester or toothpick inserted in the center of one of the middle cupcakes comes out clean. Remove the cupcakes from the oven, and as soon as you can handle them, remove from the pan and place on a rack to cool. Store cooled cupcakes airtight.
7. I used Buttercream frosting, but canned frosting works just as well. The cupcakes are so good that you don’t really have to frost them, though. They would be equally good with powdered sugar sifted over the top.