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The only thing I love more than a piece of chocolate cake is a chocolate cupcake.  It’s the perfect indulgence for when there’s no special occasion, but I still want a piece of cake (it happens to be more often than I care to admit).  These small wonders also serve as the perfect desert for a formal or informal get-together.  I love this Double Chocolate Cake recipe from miette that can be used to make cupcakes. So for this July 4th, why not serve up a chocolate cupcake with a little red and white? Cheers!     RajibyDesign Miette Chocolate Cupcake    Ingredients: This recipe yields 24 large cupcakes.

  • 1.5 cups (7.5 ounces) all-purpose flour
  • 1.25 cups (4.5 ounces) natural unsweetened cocoa powder
  • 1.5 tsp baking soda
  • 0.75 tsp kosher salt
  • 2 ounces 70% cacao chocolate, coarsely chopped
  • 1 cup boiling water
  • 1 cup buttermilk
  • 0.5 tsp vanilla extract
  • 2 large eggs, at room temperature
  • 0.5 cup vegetable oil
  • 2.25 cups (15 ounces) sugar
  1. Place cupcake liners in pans.
  2. Preheat the oven to 350 degrees F.  Make sure all ingredients are at room temperature.
  3. Sift together the flour, cocoa powder, baking soda, baking powder, and salt into a bowl and set aside.
  4. Put the chocolate in a heatproof bowl and pour the boiling water over it. Whisk until the chocolate is melted. Let the mixture cool for 15 minutes.
  5. In a separate bowl, whisk together the buttermilk and vanilla. Set aside.
  6. In the bowl of a stand mixer fitted with the whisk attachment, whisk the eggs on high speed until foamy (about 2 minutes), then reduce the speed to low. Slowly pour in the oil, whisking until combined, about 30 seconds. Raise the speed to medium and whisk until fully incorporated, about 30 seconds longer.
  7. Reduce the speed to low and slowly pour the cooled chocolate mixture into the egg mixture. Slowly pour in the buttermilk and vanilla mixture. Add the sugar and whisk until the batter is smooth and liquid, about 2 minutes.
  8. Stop the mixer. Remove the bowl and add the sifted dry ingredients and mix until just incorporated, preferably by hand, lifting and folding in from the bottom center. Using a rubber spatula, scrape down the sides of the bowl and mix again just briefly by hand. The batter may still look a little lumpy, but stop mixing.
  9. Pour the batter through a medium-mesh sieve into a large measuring cup or bowl to remove any lumps. Press against the solids in the sieve with a rubber spatula to push through as much batter as possible, then discard the lumps. Divide the batter evenly into the cupcake liners. Bake until the tops spring back when lightly pressed and a tester inserted in the centers comes out clean, about 45 minutes.
  10. Take the cupcakes out of the oven and  cool completely before decorating.  Wrap the cupcakes tightly in plastic wrap and refrigerate to ensure that the interiors are completely cooled before decorating, at least 1 hour or for up to 3 days. To freeze, wrap tightly in a second layer of plastic and store in the freezer up to 2 months.
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