I've finally found my go-to chocolate cupcake: Martha Stewart's One Bowl Chocolate Cupcakes.
I know I already posted about these yesterday, but these tasted so good over the last three days that I feel the need to elaborate. Here's why these will now be my go-to cupcakes:
1) They're incredibly easy to make.
2) I usually have all the necessary ingredients in my refrigerator.
3) They're relatively healthy if you use nonfat yogurt and olive oil instead of the more traditional fats.
4) They don't require butter, which makes them very inexpensive.
5) I baked them Friday and so far they've had a great shelf life. In fact, they tasted a little moister after a night on the counter than they did fresh.
6) They're incredibly chocolatey, and using a 70% chocolate for the ganache made it a real chocolate lovers' dream. One thing I noticed is that these have an intense aftertaste.
7) The crowd agrees: we had some chocolate cream filled cupcakes from the vaunted Clementine the other night, and my friends agree that these cupcakes (in addition to not costing $3 a pop) are more tasty than storebought.
Here's the recipe, with my changes in parenthesis:
3/4 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour (might use half whole wheat pastry next time)
1 1/2 cups sugar (only used one and it was plenty sweet)
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt (kosher)
2 large eggs (room temperature!)
3/4 cup warm water
3/4 cup buttermilk (used nonfat Greek yogurt instead)
3 tablespoons vegetable oil (will use extra light olive oil next time)
1 teaspoon pure vanilla extract
(will also add a teaspoon or two of espresso powder next time)
This batter puffs up quite a bit in the oven so fill the cupcake tins 1/2 way for cupcakes as tall as mine, or 1/3 for cupcakes that just break the top of the paper liner. You can make about 20 if you make them like mine, and 24 if you make them smaller.
I was in a hurry so I cooled my cupcakes on a rack for five minutes and then thre them in the refrigerator for 20 minutes. While they were slightly warm I dipped them in a ganache and put them back in the refrigerator. Like I said in the post below, my ganache recipe isn't exactly refined and my last minute dipping was far from perfect. I'll post an exact recipe when I get that figured out.