0 (0)


Chocolate cupcakes

Let's face it, cupcakes are fun. Familiar, colorful and oh-so-cute, these whimsical little cakes are famous for full-on flavor and mile-high frosting. And don't forget the decorations. Best of all? They're small enough that you don't have to share. It's ... Read more

Total time: 50 minutes | Makes 20 standard cupcakes
  • 3/4 cup unsweetened Dutch process cocoa
  • 3/4 cup hot strong brewed coffee
  • 1 1/2 cups (6.4 ounces) all-purpose flour
  • 1 cup (4 ounces) cake flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 1 cup (2 sticks) plus 1 tablespoon butter, at room temperature
  • 2 eggs, at room temperature
  • 2 egg yolks, at room temperature
  • 1 1/2 teaspoons vanilla extract

Step 1Heat the oven to 350 degrees. In a medium bowl, whisk together the cocoa and coffee until combined and smooth. Set aside until the mixture comes to room temperature.

Step 2Meanwhile, in a separate medium bowl, sift together the flours, baking powder and salt. In a small bowl, whisk together the sugars, making sure there are no lumps.

Step 3In the bowl of a stand mixer using the paddle attachment, or in a large bowl using a hand mixer, cream together the butter and sugars until the mixture is light and airy, about 5 minutes. Scrape the sides as needed for even mixing.

Step 4With the mixer running, mix in the whole eggs, then the yolks, one at a time, until fully incorporated. Mix in the vanilla until just combined.

Step 5Mix in the combined dry ingredients and cocoa mixture, alternating between the two (one-third of the dry, then half of the cocoa, in stages) until both are thoroughly combined, being careful not to over-beat.

Step 6Evenly spoon the batter into 20 lined cupcake pans; the batter should fill each liner two-thirds to three-fourths full. Bake the cupcakes, one pan at a time and in the center of the oven, until the cupcakes have risen and a toothpick inserted into the center comes out clean, 15 to 20 minutes. Rotate the pan halfway through for even baking.

Step 7Remove the pan to a rack to cool before frosting the cupcakes. The cupcakes are best eaten the same day they are made.

Note: Dutch process cocoa refers to a treatment whereby the cocoa is treated with alkali (alkali neutralizes cocoa's natural acidity); this cocoa can be found at cooking and baking stores as well as at many well-stocked markets.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Desserts

Triple-chocolate brownies
Broken jellied wine
American-style biscotti
Lawry's coconut banana cream pie