I'm on a mission. A quest, if you will, to find excellent recipes for each and every cupcake flavor I fancy. There's a list. #1 was Vanilla and that was done. #2 was Chocolate. For some reason, chocolate hates me and the feeling (in the form of cake substance) is mutual. Each batch seemed wrought with new problems that just didn't coincide with the user reviews or other positive backing each recipe had.
Eventually (the fourth try), I finally found it. The recipe is one I found on another food blog as the author modified an existing recipe with her own adjustments. It came out wonderful! Chocolatey but still light and soft! Just what I expect from a cake.
I started with chocolate buttercream icings (the second row you can see I went a little overboard with the mixing and got a way too airy result) but I realized quickly I was in search of a more fudgy, thicker frosting. The best tasting one I found is a modified version of the AllRecipe.com Chocolate Frosting I which was not too sweet and just the right consistency (when adding about 2 extra tbsps of milk).
And now chocolate is done. \o/ I'm going to go collapse now.
(Adapted from Barefoot Contessa at Home)
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 extra-large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup buttermilk, shaken, at room temperature
1/2 cup sour cream, at room temperature
2 tablespoons brewed coffee
1 3/4 cups all-purpose flour
1 cup good cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it’s completely blended.
Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.
(Adapted from AllRecipes.com Chocolate Frosting I by Tianne)
1/4 cup margarine, melted
2/3 cup unsweetened cocoa powder
1/3 cup milk
1 teaspoon vanilla extract
3 cups confectioners' sugar
1. In a large bowl, beat margarine and cocoa together until combined. Add milk and vanilla; beat until smooth. Gradually beat in confectioners' sugar until desired consistency is achieved. Adjust with more milk or confectioners' sugar if necessary.