Joanie’s Favorite Dark Chocolate Cupcakes

I can honestly say that these are the best chocolate cupcakes I’ve ever had.  No exaggeration.  I’m a big chocoholic and, in my opinion, the darker the better!  Sure there’s a time and a place for milk chocolate (and even white chocolate, though that’s not really chocolate) but dark chocolate takes the cake.  Or rather, MAKES the cake!

I came across this recipe from Life, Love & Sugar in the news feed of our Facebook page.  The chocolate cake was layered with a decadent pumpkin cheesecake and frosted with pumpkin icing.  The photos were so beautiful and enticing that I was more than happy to test it out for a friend.  While the original layer cake was delicious, the chocolate cake really stood out to me.  Since then, it has been my go-to for chocolate cake.

This recipe is rather quick and easy, and you don’t need a mixer.  So far, it has been absolutely fool proof.  The best part is, they are so rich and delightful that you really don’t even need icing…that’s just a bonus.  =)  However, if you do want something sweet to spread on top, try our Basic Buttercream or Coconut Pecan Spread.  Enjoy!

Ingredients:
2 cups all purpose flour
2 cups granulated sugar
3/4 cup Hershey’s Special Dark baking chocolate powder
2 tsp baking soda
1 tsp salt
2 large eggs
1 cup buttermilk
1 cup vegetable oil
1 cup boiling water water
2 tsp real vanilla extractIMG_5447

Directions:
Prepare your pans ahead of time.  Line cupcake pans, OR thoroughly grease and flour 2 9-inch cake pans.  You may consider adding parchment paper rounds to the bottom of the pan to ensure an easy release.  Preheat oven to 300 degrees.

In a large bowl, combine all dry ingredients and whisk together thoroughly.
Dry Ingredients

Add eggs, buttermilk & oil and mix until combined and glossy.
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In a measuring cup, combine the boiling water and vanilla and add it to the chocolate mixture.  Give the batter a final stir until all ingredients are thoroughly combined.  The consistency will be a little runny, but, trust me, it’s perfect.
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Pour the batter into prepared pans.  For cupcakes, leave about 3/8 inch to the top of the liner to avoid ugly muffin tops.  =)
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For cupcakes: bake 25-30 minutes.  (My stone pan takes 30 minutes on the dot, every time.  Metal pans may need a little less time.)
For round cakes: bake for about 35-40 minutes.

You know your cake is done with you can insert a toothpick into the middle and it comes out clean.  However, DON’T disturb the cake until the final minutes of baking.  You don’t want to cause it to collapse.  Collapsed cake is not pretty, I’ve seen it.
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Allow the cakes to cool for about 10 minutes in the pan, then transfer to cooling racks and let them come to room temperature before you frost them.

Makes 24 cupcakes (25 if you’re lucky!) or one decadent, layered round cake.
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