Chocolate Cupcakes

Chocolate Cupcakes
Source: Maida Heatter's Book of Great Chocolate Desserts (Andrews & McMeel Publishing, 2006 ed.), pg. 284.

I wanted a quick recipe for a meeting I was attending and I wanted to try out a new muffin pan. This cupcake recipe is from Maida Heatter's chocolate book. She notes that this is the recipe she usually uses when asked to bring something to a bake sale.

You can make these with cupcake liners like I did (the fastest method!) or you can grease the pans.

The recipe makes 24 cupcakes although I came up short. I probably added too much batter to each cup. The instructions say to fill them 2/3 full.

The cupcakes are dipped in a glossy icing which makes it easy. I do think that they might be more attractive if the icing was piped on. I suppose it depends on how much time you have!

2 cups sifted all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
1/2 cup unsweetened cocoa powder
5 1/3 oz. (10 2/3 TBS) sweet butter
1 tsp. vanilla extract
1 1/2 cups granulated sugar
3 large eggs
1 cup milk

Preheat the oven to 350. Butter and flour two cupcake pans or line them with liner papers.

Sift the flour, baking soda, salt and cocoa and set aside. 

Beat the butter until softened and gradually add the vanilla extract and sugar. 

Add the eggs one at a time, mixing well. Scrape the sides of the bowl and mix well.

Alternately add the cocoa with...

the milk in three additions. Beat only until smooth. Do not overbeat.

The batter will be a little thick and grainy. 

Fill the cupcake forms with batter, filling about 2/3 full. 

You do not have to smooth the tops.

Bake for 20-25 minutes until the tops spring back when pressed. Do not overbake. Cool completely before icing.

The icing should be at room temperature before using.

For faster cooling (as well as easier dipping), you can place it in a shallow bowl or plate. Dip each cooled cupcake into the icing. This can be done several times.