Name: Incredibly Moist Chocolate Cupcakes
Yield: Makes 18 cupcakes
Cuisine: United States
Ingredients: 1½ teaspoons vanilla extract; 1 cup boiling water; 4 ounces (100 grams) unsweetened chocolate, cut into ¼-inch (6-mm) pieces; 2 large eggs; 8 tablespoons (1 stick) unsalted butter, melted; 1 cup heavy (whipping) cream; ½ cup sour cream; ¼ cup light corn syrup; 12 ounces (350 grams) semisweet chocolate, melted and cooled; ¾ teaspoon baking soda; ½ teaspoon salt; 1½ cups all-purpose flour (spoon flour into a dry-measure cup and level off); 6 tablespoons (¾ stick) unsalted butter, very soft; 2 cups sugar; 1 teaspoon vanilla extract

Preparation info

Makes
18
cupcakes

Difficulty
Medium

Appears in

The Modern Baker

By Nick Malgieri

Published 2008

About

These are the best chocolate cupcakes I have ever tasted. They never succumb to the great cupcake fault of dryness. If you want a really intense chocolate experience, use the chocolate icing recipe here. For a more traditional approach, try the Fluffy White Icing from the Devil’s Food Cake recipe, or a confectioners’ sugar-based cupcake icing like the one.