You can’t eat just one. In fact, you’ll probably eat half a dozen. Or a dozen. Or even all 24 if you are having a serious chocolate attack. They taste that good. In fact, they taste more than that good. These taste divine. Heavenly. Rich yet light. Fudge-y flavor. Moist cake. Melt in your mouth delight. You’ll begin to crave them regularly. You’ll make them often. You’ll feel guilty as all heck that you’ve eaten so many. But you won’t stop. And you won’t care. You’ll just want to satiate the desire that these divine cupcakes create.
Okay, have I sold you yet?
Well let me share some more:
I LOVE THESE CUPCAKES!!!
I love them so much I’m hardpressed to even consider making any other chocolate cupcake let alone actually make another recipe. I do have others bookmarked, however, but I always find my way back to these delectably divine creations.
They entered my life when hubby and I visited his family in Ohio several winters ago. His stepmom, Judy, has made these forever. Hubby remembers frosting duty when he was a kid, so they’ve been around that long and longer.
Anyhow, we visited Ohio for Christmas, and all the adult children and spouses simply inhaled these the entire time we were there. Had Judy not graciously shared the recipe with me, I would have crawled after her begging for it.
I’m excited to finally post about them and share the recipe. I sincerely hope you try these. The cupcake part is easy. The frosting part isn’t hard but takes some time, especially if you do the stirring part by hand. Trust me, though, you’ll be glad you took the time.
If you have pastry bags and tips and like making the fancy swirly-looking frosting, you’ll need to double or triple the icing recipe as well as stir it longer. Otherwise, just slather it on with a butter knife. Tastes great either way.
Now, go make these and remember, I warned you about their addictive quality!
Chocolate Cupcakes with Chocolate Fudge Frosting
- 1 ½ cups cake flour (or 1 ¼ cups + 1 tbsp. all-purpose flour)
- 1 ¼ cups sugar
- ½ cup unsweetened cocoa
- 1 tsp. salt
- ½ tsp. baking soda
- ⅔ cup milk
- ⅔ cup oil
- 1 ½ tsp. baking powder
- 2 eggs, unbeaten
- ⅓ cup milk
- 1 tsp. vanilla
- 1 ½ cups sugar
- 1 tbsp. unsweetened cocoa
- ⅓ cup milk
- 1 stick margarine or butter
- ½ tsp. vanilla
- one 1-ounce square Baker’s unsweetened chocolate, chopped
- one 1-ounce square Baker’s sweetened chocolate, chopped
- Mix flour, sugar, cocoa, salt, baking soda, ⅔ cup milk, & oil in bowl; beat 2 minutes.
- Blend in baking powder.
- Add eggs, ⅓ cup milk, & vanilla; beat 2 minutes.
- Fill cupcake pans slightly more than ½ full. Bake at 375 degrees F for 15 minutes. Cool on wire racks.
- For frosting, mix sugar & cocoa in saucepan. Add milk & margarine. Bring to boil; continue boiling until mixture forms soft ball when dropped into water, about 3 minutes.
- Remove from heat; add vanilla and chocolates. Beat until mixture cools and thickens, either by hand (which will take about 30 minutes) or using a self-standing mixer (much easier!). Frost cupcakes and enjoy.
By the way, these freeze well. From what I’ve read online, the best way to freeze cakes and cupcakes is to double wrap in plastic, then place in either a Ziploc bag or wrap in foil. And it’s best to freeze unfrosted but frosted can be frozen, too. To thaw, remove wrapping; otherwise, you risk condensation and gumminess.
SOURCE: thank you Judy for allowing me to share your recipe : )