Today I made some chocolate cupcakes. Wait strike that. Almost every day I make some chocolate cupcakes. It took me many tries to find a recipe that I liked. It never happened. What I ended up doing is taking the bits and pieces of all the recipes I liked and making one that I LOVED. Some of you may like it, some not. My customer love it.
I haven’t posted in a while. Things have been up and down. Busy, Back to school colds, all valid excuses. But just that excuses. So as my penance, I am tackling a big fear. Posting a personal cupcake recipe. Why is this a big deal you ask? Many reasons. Maybe I’m not good enough. Maybe someone will think I’m an idiot, or my biggest fear- If they can make it themselves, why will buy them from me? I can only hope that I charm them and dazzle them and they are as pressed for time as I am. So here goes…. Chocolate Sin Cupcakes by VCVC.
2 1/2 Cups of Flour
1 1/2 stick of butter WITH salt (room temp. softened but you should not see your finger print in it when you pick it up, that is TOO soft.)
3/4 Cup of Brown sugar well packed
3/4 Cup granulated white sugar
2 Tbs. Valrhona (or any decent dutch process coco powder… yes it makes a difference)
1/2 tsp espresso powder
1 1/2 tsp Baking POWDER (don’t use baking soda it is NOT the same)
2 eggs (room temp)
1 1/4 cup of whole milk (room temp)
pinch of salt
Splash of vanilla
First get your ingredients organized… in a small bowl put your brown and white sugar. Turn your Oven to 350F
Flour.. now don’t go a willy nilly with the flour. I keep mine in big bins. Most people don’t. If you keep it in the bag or a deep container that is your best bet. Take a whisk and stick it in there… stir that flour up…loosen it. (I learned this at King Arthur School of Cooking in VT). Then Dip your 1Cup measuring cup that looks like this… a DRY measure
Then level it off with an icing spatula. That is the proper way to treat your flour. It will make a difference. You end up with too much flour if you don’t fluff it first and your cupcakes will come out dense.
So… back to the recipe– In the Large bowl you are going to put your Flour, Baking Powder, Salt, Cocoa Powder, Espresso Powder and salt. Stir lightly with the whisk and set aside.
Now… pop your butter into the stand mixer… add beater blade and turn on to medium speed. Let it go for 90 sec or until light and fluffy. NO LUMPS.
Then add your mix of white and brown sugar… Turn mixer back onto medium until that is nice and smooth. This will take 2-3 min. You really can’t over do this part. You can’t over mix until you add the flour. So the smoother you can get this, the better.
Add a splash of vanilla (the better the brand the better the taste. I use Prova or Neilsen Massey. But anything will do in a pinch. Turn that mixer back on until it is nice and combined and smooth. Smell it… I love that smell.
Add 1/2 of your flour mixture and 1/2 of your milk and turn the mixer on slowly. If you turn it on fast you will end up with a mess… it is fun, but generally someone has to clean it up and that always ends up being me. Im not cleaning up after you, just saying. When that has gone for about 30 sec and is just combined, add the other 1/2 of the flour and milk and mix completely. (about 90 sec) Make sure you scrape the sides and the bottom of the bowl for rogue butter and flour.
The batter will seem thin, that is ok. Grab an ice cream scoop and the pans with cupcake liners that I know you have prepared (We are making cupcakes after all). Fill your cupcake cups about 2/3 full. I use Sutton Gourmet paper liners because I love the designs and they never bleed thru. But anything will do really. I am just OCD like that. I hate having beautiful paper that no one can see because the grease has seeped thru.
So after your tin is all set stick it in your oven for about 17 min (give or take a min depending on your oven) at 350 and enjoy!
And there you have it… My Chocolate Sin Cupcake recipe… I would love to know what you all think!