I made a half batch of these cupcakes to share with my book club girls and another friend that I was visiting yesterday. The book clubbers rated these two thumbs up. My friend Alyson thought they were divine and shared one with her two year old this morning. I found a voice mail on my phone from him saying, “Tank you for de cupcake.” You’re so welcome, Baby G. You’re so welcome.
Please, make these for your friends, family, neighbors, church members… anyone! You won’t be disappointed!
insanely moist and decadent chocolate cupcakes
from Modern Day Baker by Nick Malgieri
makes 18 cupcakes
- 2 cups sugar
- 1 1/2 cups all purpose flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 4 oz unsweetened chocolate, cut into 1/4-inch pieces
- 1 cup boiling water
- 8 tbsp (1 stick) unsalted butter, melted
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 1/2 cup sour cream
Set a rack in the middle of the oven and preheat to 350F. Line a muffin tin with paper cupcake liners.
For the cupcake batter, stir the sugar, flour, baking soda and salt together in a mixing bowl. Set aside.
Put the cut up chocolate in a large mixing bowl and pour the boiling water over it. Let stand for 2 minutes, then whisk until smooth. Whisk in the butter, then the eggs, one at a time, whisking after each addition until smooth. Whisk in the vanilla and sour cream.
Whisk in the flour and sugar mixture in 3 separate additions, whisking until smooth after each.
Divide the batter equally among the cavities in the pans, spooning it in. Bake the cupcakes until they are well risen and feel firm when pressed in the center with a fingertip, about 20 minutes.
Cool in the pans on racks for 5 minutes, then transfer the cupcakes to racks and cool completely before frosting. If making the frosting below, start it while the cupcakes are cooling since it also needs time to cool.
- 1 cup heavy whipping cream
- 1/4 cup light corn syrup
- 12 oz bittersweet or semisweet chocolate, melted
- 6 tbsp unsalted butter, very soft
- 1 tsp vanilla extract
Combine the cream and corn syrup in a small saucepan and whisk well to mix. Place over low heat until simmering and pour into a bowl to cool to lukewarm, about 110F.
Add the cooled cream mixture to the melted chocolate and whisk until smooth. Distribute the butter in small pieces all over the top of the chocolate mixture, then whisk it in smoothly. Whisk in the vanilla. Cool the icing until it is firm enough to spread. (I chilled mine in the fridge for 20 minutes and then stirred it and let it sit on the counter until firm.)
Use a small offset spatula or knife to spread some of the icing on each cupcake.