This is for the chocoholic in your life. The one who says yes, your dessert was great, but wouldn’t it have been better with more chocolate? The one who thinks that chocolate ice cream needs chocolate chips and chocolate syrup, and that whipped cream is better when it’s chocolate-flavored. Everyone’s got one of those people in their lives, and you need a go-to cake that really lets the chocolate shine.
This recipe doesn’t let the chocolate flavor drown in the sugar or the flour. The dark brown sugar and crazy amounts of butter make for a rich, fluffy, chocolate-y cake that your chocolate addict will thank you for, if they’re able to speak through mouthfuls of cupcake.
Chocolate Cake (adapted from Deb Perelman) Ingredients:
- 1 cup unsalted butter, at room temperature
- 2 cups firmly packed dark brown sugar
- 2/3 cup granulated sugar
- 4 large eggs
- 2 cups buttermilk
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 1 1/3 cups Dutch-process cocoa
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 teaspoon table salt
- Preheat oven to 325 degrees F. Prepare muffin pan with cupcake liners or use a silicone mini muffin pan.
- Beat butter and sugar in a large bowl until light and fluffy. Add eggs, beating until just incorporated. Scrape down sides of bowl if necessary. Add vanilla and buttermilk and mix. Mixture may look grainy or lumpy.
- Sift flour, cocoa powder, baking soda, baking powder and salt over mixture. Beat or stir dry ingredients into batter until just combined; scrape down bowl again.
- Pour batter into prepared cupcake tins and bake 20 – 22 minutes. A toothpick inserted in the center should come out clean.
- Chocolate cupcakes go well with many frostings: vanilla buttercream, chocolate, whipped cream, salted caramel, cream cheese, etc. But if you need some especially chocolate-y suggestions, check out tomorrow’s post!
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