It took almost a year, but the 50 persistant explorers from the Cupcake Project finally succeeded in finding the #1, best tasting, best textured, Densest, Moistest Chocolatiest, easiest to make Chocolate Cupcake in the World!!!
Click here, or on the link above for all the details, and try the recipe there, or here:
Chocolate Cupcake Recipe – The Ultimate Chocolate Cupcake Test Baked by 50 Bakers and Counting
Yield: 16 cupcakes
1/4 cup (2 ounces) unsalted butter, room temperature
1 cup (7 ounces) sugar
2 ounces of your favorite chocolate (You can use any plain chocolate
that you like except white chocolate or candy melts. The chocolate
doesn't have to be one typically earmarked for baking - any chocolate
bar that isn't flavored and doesn't contain mix-ins like nuts, Rice
Krispies, nougat, etc. will work.)
2 large eggs, room temperature
2 large egg yolks, room temperature
1/2 cup + 1 tablespoon (4 1/2 fluid ounces) vegetable or canola oil, measured in a liquid measuring cup
2 teaspoons vanilla extract
1/3 cup (2 3/4 ounce) full-fat sour cream
1 cup (5 ounces) all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup (2 ounces) cocoa powder (natural or dutched will both work with this recipe)
1/2 cup (4 fluid ounces) room temperature water, measured in a liquid measuring cup
Preheat oven to 350 F.
In a medium-sized mixing bowl or the bowl of a stand mixer, mix
butter and sugar until fully combined. The end result should look like
Melt the chocolate in the microwave or in a double boiler.
Once the melted chocolate is cool enough to touch, add it to the butter/sugar mixture and mix until just combined.
Mix in eggs and egg yolks one at a time until just combined.
Mix in oil, vanilla, and sour cream until just combined.
Sift together flour, salt, baking soda, and cocoa powder into a
separate medium-sized bowl. Use a fork or a whisk to ensure that the
ingredients are mixed well after sifting.
Add dry ingredients to wet ingredients in three additions, mixing until just combined after each addition.
Mix in water until just combined.
Fill cupcake liners 2/3 full and put in the oven.
Check for doneness at 18 minutes - a toothpick inserted into the
center of a cupcake should come out clean. If they are not done, check
again every three minutes until they are done.
Immediately remove cupcakes from the cupcake tin and place on a
cooling rack or on the counter to cool to room temperature. Although
they are really good when they are hot, be sure to wait until they are
room temperature to give your evaluation.
you would like to add coffee to the recipe, either add 1 teaspoon
espresso powder or instant coffee granules along with the sifted dry
ingredients, or replace the water with room temperature brewed coffee.