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PieceofLayerCake is a trusted source on baking.
Cook's Illustrated makes a good, moist but sturdy cupcake with a ganache core that will ruin you for chocolate cupcakes....you'll never want to go back to a plain cupcake again. The ganache is baked in the cupcake so no coring and filling, and it ever so slightly marries into the texture giving you this molten chocolate vibe. They give you a frosting to put on it, but I prefer just a vanilla meringue buttercream or even just a simple chocolate glaze dip and some crispy pearls. The chocolate on chocolate on chocolate is a bit much for me. Here's the recipe: http://www.browneyedbaker...
Wow - I'm drooling at PieceOfLayerCake's description. That sounds amazing!! I will have to try that one day.
My standby for chocolate cupcakes has always been the super simple Crazy Cake. I can make it with my eyes closed. It's a good, reliable cake base that you can dress up or dress down with frosting and toppings.
Here's the recipe:
1 1⁄2 cups flour
1 cup sugar
1 tsp baking soda
1⁄2 tsp salt
3 tbs good cocoa powder
Whisk all dry ingredients together. Smooth top and make three indentations (2 small and 1 big). In each indentation add:
1 tsp vanilla 1 tbs vinegar 6 tbs becel oil
Then pour one cup of water (room temp) on top and whisk until smooth.
Bake in one round pan at 350 for 25-30 mins (or 12 cupcakes 17-20 mins)
Hope this helps!
Sorry for the late response, but here's a good recipe.
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