We have a cupcake shop in town that makes the most delicious, moist cupcakes. My sister, Pam and I like to go there. We've decided the frosting is delicious and beautiful, but it's the moist, delicious cupcake that makes them winners.I was out pinterest-ing one evening, and found this recipe for chocolate cupcakes that claimed they were "insanely moist," so I had to try them. They were really yummy and moist, and oh-so- chocolatey. These might measure up to our local shop- especially if I eat them with my sister! The frosting is really delicious, too.
Insanely Moist Chocolate Cupcakes
2 cups sugar
1 1/2 cups flour
3/4 tsp. baking soda
1/2 tsp. salt
4 oz. unsweetened baking chocolate, cut into small pieces
1 cup boiling water
8 T. butter, melted
2 large eggs
1 1/2 tsp. vanilla extract
1/2 cup sour cream
Preheat oven to 350. Put cupcake liners in muffin tins- 18 of them.
Mix the dry ingredients together in a mixing bowl. Set aside.
Put the cup chocolate in another mixing bowl and pour the boiling water over the top. Let stand for a couple of minutes, then stir with a wooden spoon until smooth. Whisk in the butter, then the eggs, whisking well after each addition. Whisk in the vanilla and sour cream. Now you have two mixtures. Put about 1/3 of the dry into the wet and mix well. Add another 1/3 of the dry and mix well, then the last 1/3 and mix until smooth. Divide the batter into the 18 baking cups. Bake about 20 minutes until done. Press the center of one. It should feel firm.
Cool in pan for a few minutes, then transfer cakes to a cooling rack and cool completely. In the meantime, make the delicious frosting:
1 cup heavy whipping cream
1/4 cup light corn syrup
12 oz. semisweet chocolate, melted
6 T. butter, very soft
1 tsp. vanilla
Combine the cream and corn syrup in a small saucepan and whisk well. Place over low heat and simmer. Pour into a bowl and cool til baby bottle temperature.
Add the cream to the melted chocolate and whisk until smooth. Cut the soft butter into small pieces and add to the chocolate, whisking until the butter is melted and blended in. Add the vanilla. Cool until the icing is firm enough to spread. You can put it in the fridge to cool it. I had to add some confectioner's sugar to get it frosting consistency. When it's the proper consistency, spread on the cupcakes.