I am shocked it took me this long to write another cupcake recipe. After all, I am the self-proclaimed king of cupcakes! What flavor pairings do I crave? What kind of frosting would I want? How do Dark Chocolate Coffee Cupcakes sound!? (Now I just have to figure out how to stop myself from eating them all!)
Amplifying the problem was a dwindling feeling of satisfaction when I did cook or bake. I had been following the same, basic recipes for so long that I grew uninterested.. I fit nicely in my box and was fearful to venture outside. Especially with something I held so dearly!
I knew that I needed to change. Why not be adventurous with my cooking? What could I lose!? (Other than 5 cups of flour..) Chronicling my experiments along the way could very well be the final push I need to fall back in love with the art of cooking.
Presenting the only Chocolate Cupcake Recipe you will ever need!!
Moist, fluffy, light, and… most importantly, chocolately deliciousness. I’m talkin’ Chocoholics Anonymous here. This is on account of adding a bit more Chocolate Extract in place of Vanilla and it delivers big time.
*(Don’t stress if you don’t have chocolate extract! Vanilla will work fine, but the all-natural, real stuff is well worth the effort to find)
I also replaced half of the all-purpose flour with pastry flour, which definitely adds a lighter texture to the cupcake. In further efforts to play with the recipe, I sifted the flour using a small mesh strainer. You could see the difference it made with the dry ingredients! Perfectly blended and light, it incorporated effortlessly with the wet, resulting in an even softer final product.
Lastly, you may notice the faint tint of pink on the tip of the frosted cupcakes.. I tried dying the frosting with strawberry purée, with semi-successful results. Next time I would completely replace the milk with the preserves, as it was too runny with both.
(Variation not noted in recipe)