This recipe has a rich chocolatey flavor and is super easy to make. This is the second chocolate cake recipe that we found and put our own twist on. This is also the cupcake that was picked by taste testing some friends and clients. Jennifer and I found that this cupcake has a better texture and is a little denser than the first one we tried.
The Things You Need
To begin with, your going to need either a 24 count cupcake pan or 2 12 count cupcake pans. The 12 count pans are much easier to find, however, I like the one that holds 24 because it’s quicker to pop them in the oven and taking them out. You will also need 24 cupcake liners.
Our cupcake batter will make 24 full sized cupcakes possibly up to 28 depending on how much batter you put in the pan.
The Other Things You Will Need
- 1 Stand Mixer here is the one I use, you also Get 20% off the Pro 600 Series 6 Quart Bowl Lift Stand Mixer. Use code MAYISSAVE at checkout. Or use a handheld will work but this batter takes some time to mix so your arm may get tired.
- 1 1 cup measuring cup
- 1 3/4 measuring cup
- 1 1/2 measuring cup
- 1 teaspoon
- 1 tablespoon
- 2 one cup liquid measuring cups
- 2 mixing bowls, one for wet and one for dry ingredients.
- ice cream scooper
- 2 spatulas
- piping bag
- 2m icing tip
- 2 3/4 Cup of cake flour
- 3/4 Cup Dutch-Process Cocoa Powder
- 2 Cups Sugar
- 1 Tbsp Baking Powder
- 1/2 tsp Salt
- 1 Cup Unsalted Butter (2 Sticks)
- 3/4 Cup Whole Milk or Butter Milk
- 1/2 Cup Espresso
- 4 large Eggs
- 2 Egg Whites
- 2 tsp Vanilla Extract
Putting The Ingredients Together
When making any cake it is very important to put the ingredients together properly and all your ingredients are room temperature or you could end up with a cake that doesn’t mix well or ends up not tasting as it should.
Measure out all your ingredients and Preheat your oven to 350°
When measuring out the flour I like to use a tablespoon to move the flour from the bag to the measuring cup then leveling it off with an offset spatula or knife. I do the same thing with the cocoa powder.
Mixing the dry ingredients
Sift the flour and cocoa powder together. I always sift the flour twice, I think it makes a better texture. On the second sift I add the baking powder and salt and sift it into my mixing bowl. Add sugar to the flour mixture and set aside.
Mixing the wet ingredients.
Make sure all your wet ingredients are at room temperature. Mix together in a separate bowl the milk, espresso, eggs and vanilla extract.
mixing it all together.
Add butter to the flour mixture. I like to cut the butter into small patties so that it mixes into the flour mixture faster and clumps less.
After butter and flour is being thoroughly mixed together Add the milk-egg mixture 1/3 at a time.
Let the first third mix for 2 minutes taking a spatula and scraping down the sides and bottom halfway through. Start off slow so you don’t splash the milk-egg mix out the mixer.
Mix once again for 2 minutes and scrape with your spatula halfway through. The mix will be lighter and much easier to scrape the sides.
The last 2 minutes stopping one last time to scrape the sides of the bowl.
Filling with cupcake liners
This is where the ice cream scoop comes in handy.
Using the ice cream scoop fill one cupcake liner. If you do not have an ice cream scoop you can use a 1/3 cup measuring cup and a rubber spatula. Fill the liners 2/3 full. The ice cream scoop should be just right.
Your Oven should be 350° by now If your oven is to hot the cupcake will get dry or burn if its not hot enough then the cupcake will take longer to bake or may not be cooked all the way.
Baking for 15 minutes. If cupcakes are done the cupcake should bounce back when you lightly push on top or you can insert a toothpick into one and if it comes out clean they’re done.
Place the cupcake on a cooling rack and let cool. I always take them out about a min after they come out of the oven. Then I let them cool the rest of the way while I make the icing.
2 sticks unsalted butter
2lb powdered sugar
2 tsp espresso
In mixing bowl place 2 sticks of softened butter and mix till creamy.
Add one cup of powdered sugar and mix slowly
Add 2 tsp espresso and 3tbls of milk mixing on low
Add remaining powdered sugar and continue to mix till combined.
Test the icing for consistency. I put a small amount of icing on a spatula then tap it with one finger and look for a peak to form. If its to thick I add remaining milk. Remember you can always add but you can’t take out.
Decorating your cupcake
To decorate you will need a piping bag and a 2m icing tip. Place the 2m tip into the icing bag.
Fill the icing bag about 3/4 full any more some icing may come out the top of the bag.
To pipe squees from the top of the bag firmly but not so firm that icing comes out the top or to fast. You can test out by piping the icing onto a plate or back into the bowl.
After your done, you can top the cupcakes with whatever you like. In this example, we did not add anything.
Special Thanks to Light Photography for taking these photos.