Chocolate Cupcakes – a Secret POY Recipe
Sharing my ultimate recipe for Chocolate Cupcakes with you this week seemed quite fitting because it is (or actually was) Philosophy of Yum Blog’s 1-year Birthday!! Yayyyy! 😀 I wanted to share a super special recipe on this special occasion and also to just thank you for your support over the last year. It means so much to me.
Many of you have asked me why I don’t share my bakery's “claim to fame” recipes like Double Chocolate Brownies, German Apple Cake or Dark Chocolate cake. The simple reason behind this is that my home bakery (Philosophy of Yum) is by FAR my main source of income. These recipes are my bread and butter so sharing them with the world is still a little bit risky at this point.
This week however, I’m making an exception because of my blog’s birthday 😀 So I am sharing with you my top-secret recipe for Chocolate Cupcakes!
Chocolate Cupcakes are really just one of those classic and sacred baked goods that ring nostalgic notes for ALL of us. They were and are always present at every kid’s birthday party, every bake sale, every church bazaar, every bakery and every grocery store.
I’ve probably tried out about 15 different recipes for chocolate cupcakes in my life. You know me by now. If cake doesn’t melt me with its powers of YUM, then I’ll stop eating it. Why waste the calories? I tried recipe after recipe. Often tweaking a recipe 3 times before finally moving on to the next one. It became my mission for many years to finally find THE ONE!
I’ve found that butter based recipes are just not ideal for any kind of chocolate cake. Oil locks in a great deal more moisture! The method is also absolutely critical. Once a hot liquid is added, you really want to keep the mixing low and slow.
The chocolate cupcakes recipe I was finally and fully pleased with ended up being a combination of a few plus some added tweaks I made on the spur of the moment. It worked perfectly and I am so grateful!
The base recipe was from Homemade by Holman. One huge perk about this recipe is that you can mix it in one bowl from start to finish which means less dishes – yes please!
The texture of these chocolate cupcakes is very moist, soft and creamy. And the flavour is SUPER chocolatey! The smooth chocolate ganache and slightly tangy chocolate frosting round off an indulgent texture and flavour experience.
The chocolate frosting recipe I shared in my previous post here. You can also make your own fancy Dark Chocolate shavings like I did! I posted a whole step by step tutorial here. I didn’t think I would share one of my best recipes this soon, but here it is…
My top-secret Philosophy of Yum recipe for Chocolate Cupcakes!
- 240 g Granulated White Sugar
- 190 g Cake Flour
- 50 g Cocoa Powder, best quality you can find
- ⅓ tsp Baking Powder
- ¾ tsp Bicarbonate of Soda
- 1 tsp salt
- 55 g Egg (out of shell)
- 115 g Milk (4-5% Fat)
- 125 g Canola Oil
- 2 tsp Vanilla Extract
- ½ cup Water (just boiled)
- FOR GANACHE: 140 g Cream (about 35% fat content)
- FOR GANACHE: 140 g Dark Chocolate (at least 65% cocoa solids)
- Preheat your oven to 170°C.
- Line a cupcake/muffin tin with cupcake liners.
- In the mixing bowl of a stand mixer, add in the sugar, oil, vanilla and eggs.
- Sift together the flour, cocoa powder, baking powder, bicarbonate of soda and salt into the same mixing bowl.
- Warm the milk in the microwave for 20 seconds to bring it more or less to room temperature. Add it to the mixing bowl with the rest of the ingredients.
- Beat all the ingredients together with the paddle attachment on a low speed for 20 seconds to roughly combine. Stop the machine and scrape down the sides of the bowl and the paddle.
- Switch on your kettle at this point for the boiling water.
- Beat the batter once more on medium high speed for 2 minutes. The batter will be very stiff! As the sugar dissolves, it will become a bit looser.
- Pour the ½ cup boiling water into the batter.
- Mix in light pulses on super low speed to stop the boiling liquid from splashing everywhere. After a few light turns it should be safe to turn up the speed to a steady low. Mix until liquid is no longer separate.
- Remove the mixing bowl from the machine and stir the batter thoroughly with a metal spoon till you have an even and smooth consistency.
- Divide the batter evenly between 14 lined cupcake holes.
- Make sure your oven has two oven racks inside. One rack should be in the top half of your oven, and one in the bottom half of your oven so that your oven cavity is basically divided into 3 equal spaces. Place an empty muffin tin, roasting tray or any other baking tin on the top rack. Place your cupcakes on the lower rack.
- Pour about ½ cup water into the bottom of your oven to create some steam. If your oven has an element right on the bottom or if you have a gas oven, pour 1 cup of water into the baking tin on the top rack in your oven.
- Bake the cupcakes for 15-20 minutes, turning after 8 minutes. Test with a skewer to see if the cupcakes are cooked. Ideally there should be a few moist crumbs sticking to the skewer… Remember, they will continue to cook for a minute or two more after you remove them from the oven.
- Read below for decorating instructions with chocolate ganache.
Decorating the Chocolate Cupcakes:
I love the combination of chocolate ganache and frosting! The chocolate frosting I used here is my signature low sugar chocolate frosting I use in my bakery every day. Although it's “low sugar” use it BY CHOICE, because it's the tastiest frosting in the whole world!
Place a round tip nozzle in your piping bag and fill with the low sugar chocolate frosting. Hold the piping bag directly over the top of the cupcake (about 2 cm away from the surface) and squeeze out the frosting while keeping the bag stationary.
Once you are satisfied with the AMOUNT of frosting, stop. Use a teaspoon to flatten out the surface and spread the frosting more to the edges.
Place the frosted cupcakes in the fridge for at least 30 minutes before you make the chocolate ganache. To make the ganache, simply heat the cream till it starts to simmer and add it to the chopped dark chocolate. Allow it to stand for 5 minutes and stir till smooth & dreamy.
Just spoon the semi-runny ganache over the frosting and work it around the top till you are happy with the look. Do not dunk the frosted cupcakes in the ganache! This frosting is a lot softer than traditional frosting and it will probably fall off.
Finally, I topped the chocolate cupcakes with some beautiful dark chocolate shavings. Click here to see how to make your own!
I really hope you make these yourself at home! They are just DIVINE. If you give this recipe a go, tag me on facebook, twitter or instagram #philosophyofyum because I would LOVE to see!
What is YOUR favourite Chocolate Cake Memory? Tell me below!