I’ve been tinkering with my chocolate cupcake recipe lately, because my original one, while delicious, made slightly too much batter for 4 cupcake liners. I love the new version I’ve come up with because it has even more chocolate flavor. I hope my niece and nephews approve this recipe–they’re my biggest fans and they are the true authorities on cupcakes!
For the cupcakes:
- 2 1/2 ounces bittersweet chocolate (60% cacao)
- 3 tablespoons canola oil
- 6 tablespoons unbleached flour
- 1/2 teaspoon baking powder
- 1/4 cup sugar
- 1 large egg
- 1/4 + 1/8 teaspoon vanilla
For the frosting:
- 3 ounces cream cheese (I used light), at room temperature
- 1/4 cup powdered sugar
- 3 tablespoons brown sugar
- 2 tablespoons peanut butter
- 1/8 teaspoon vanilla
- Preheat the oven to 350°. Place 4 paper cupcake liners in a muffin tin.
- In a small bowl, add the chocolate and canola oil. Microwave on 30 second pulses, stirring between each pulse, until chocolate is completely melted. Set aside to cool slightly.
- In a medium bowl, add the flour and baking powder and stir with a fork to combine.
- To the chocolate mixture, whisk in the sugar, followed by the egg and vanilla. Whisk this mixture together very well. Add all of the flour at once and stir with a spoon or spatula to combine.
- Divide the batter between the cupcake liners and bake the cupcakes for 20-25 minutes, until a toothpick inserted comes out clean. Let cool in the muffin tin for 5 minutes before moving the cupcakes to a wire cooling rack.
- To make the frosting: In a medium bowl, add all ingredients and beat together with an electric mixer until light and fluffy (about 2 minutes). Once the cupcakes have cooled, frost and serve.