To celebrate the re-launch of our Cupcake Crawl this spring, we’ve decided that there’s no better way to say goodbye to winter and head into the season than with some gooey treats! Judging by the amount of sold out tours we have every year, we know how much everyone loves cupcakes! And, being the home of the original chocolate walking tour, we know how much everyone loves chocolate! So, we decided – let’s combine all things great and teach you how to make your very own, Cupcake Crawl Chocolate-Chocolate Cupcakes!
Although the sun being out means that everyone wants to be spending as much time outside as they can…we still want the benefits of sweet treats, right? At least I know I do! It’s always nice to have that extra chocolate treat under the sun, and knowing it was easy to make adds an extra sweetness in your mouth. So, that’s why I’m suggesting you try this simple recipe before you slap on that sunscreen! It is definitely one that you’ll want to share with all your friends!
With that in mind, we bring you this Super Easy, Super Moist Chocolate Cupcake recipe courtesy of our friends at Pinterest! This recipe is easy to follow – meaning, you can make these cupcakes before hitting the road for a perfect spring day in the sun! Check it out, let us know what you think and don’t forget to join us this Spring for the relaunch of The Great Boston Cupcake Crawl!
Super Easy, Super Moist Chocolate Cupcakes
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup brewed coffee (or 1 cup of warm water mixed with 1 1/2 teaspoons of espresso powder or instant coffee granules)
- 1 Tbsp white vinegar
- 2 teaspoons vanilla extract
- 6 Tbsp (1/4 cup plus 2 Tbsp) olive oil
- 4 Tbsp butter
- 1/3 cup unsweetened cocoa powder
- 1 1/2 cup powdered sugar
- 3 tablespoons milk
- 1 tablespoon vanilla extract
- Preheat oven to 350°F with a rack in the middle position. Prepare a muffin tin with cupcake liners.
- In a large bowl, vigorously whisk together the flour, cocoa powder, sugar, baking soda, and salt until there are no visible clumps (cocoa tends to clump up).
- In a separate bowl, mix together the coffee (or water plus coffee granules), vinegar, vanilla extract, and olive oil.
- Pour the wet ingredients into the dry ingredients and stir only until they just come together. The mixture should be thin and rather lumpy.
- Ladle the batter into the cupcake liners, filling them about two-thirds of the way full. Place in oven and bake for 18 to 20 minutes, until a bamboo skewer inserted in the center comes out clean.
- Remove from oven and let cool in the pan for 5 minutes, then remove from pan and let cool on a rack. Once cool, you can eat plain, sprinkle with powdered sugar, or drizzle or coat with frosting.
While the cupcakes are cooking, make the frosting. Melt butter in a small saucepan and remove from heat. Stir in the cocoa until smooth. Sprinkle in about a third of the powdered sugar, stir, then sprinkle in about a half of the milk. Keep alternating with the powdered sugar and either milk or vanilla, stirring after each addition, until the frosting is the consistency you want, and smooth. If it’s too runny, add more powdered sugar. If too stiff, add a little more milk or vanilla extract.
To pipe in a decorative pattern, scoop the frosting into the corner of a ziplock freezer bag. Use scissors to cut away 1/4-inch or so from the tip of the corner. Then just squeeze the frosting out of the bag onto the cupcakes in any design you like.
- Yield: Makes 12 cupcakes.
Until next time!