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.
These need no accompaniment.
For advance preparation, wrap and freeze the cupcakes for up to a month. Keep iced cupcakes at room temperature—the paper cases and icing keep the surface from becoming dry, but they are best on the day they are baked.
© 2008 Nick Malgieri. All rights reserved.