Black Magic Chocolate Cupcake

The original recipe came out of the Hershey’s box, and till today it is still my favorite chocolate cake recipe..! I have tried many recipes of chocolate cake, and I have to say this one is still the best. Turns out someone also did a full comparison (The Pancake Princess wrote a really awesome article comparing 12 different chocolate cakes here!), and I was fully convinced.

And it’s one bowl, too easy, and too good to be true. This is definitely the recipe I’d give everyone who asks for an easy recipe to make. They say the trick is in the coffee, but I say that the trick is that there really is no trick. No fear, just bake, and don’t distrust Hersheys.

After years of making this recipe, I cut the sugar to 1 1/3 cup instead of 2 cups in the original recipe, and it the perfect balance for myself and for people who’s tried this cake. I’ll write more about how to cut sugar in a separate post some other time. For now just try it out and enjoy!

For the frosting, I used a chocolate fudge icing from Gretchen’s Bakery – she’s also another baker that experiments with recipes in detail. Her fudge icing looks so lucious and glossy and chocolatey and I knew I wanted to try! Still on a lookout on how to replicate Awfully Chocolate’s nostalgic chocolate fudge icing. This fudge icing is pretty thick without being overly sugary, which is great for recipes like mini cupcakes, or to frost layers in between cakes. A little goes a long way, and it does leave people wanting more, especially the chocolate lovers.

Black Magic Chocolate Cupcake
Makes 16 cupcakes
Ingredients

Black Magic Chocolate Cake adapted from Hershey’s Kitchen

1-3/4 (224g) cups all-purpose flour
3/4 cup Hershey’s Cocoa
1 1/3 cups sugar
1 teaspoon baking powder
2 teaspoons baking soda
1 cup buttermilk
1 cup strong black coffee
2 eggs
1 teaspoon salt
1/2 cup vegetable oil
1 teaspoon vanilla extract

Chocolate Fudge Icing from Gretchen’s Bakery

4 cups (680g) Bittersweet Baking Chocolate
½ cup (120ml) Hot Water
1 cup (226g) Unsalted Butter
½ cup (63g) Confectioners Sugar
¼ cup (80g) (60ml) Light Corn Syrup

To make Chocolate Cupcakes

Heat oven to 350°F. Line cupcake pans with cupcake liners

Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (Batter will be thin). Pour batter evenly into prepared pan

Bake 20 minutes until wooden pick inserted in center comes out clean. Cool 10 minutes. Loosen cake from side of pan and remove from pans to wire racks. Cool completely

To make Chocolate Fudge Icing

Melt the chocolate and add the hot water all at once. Mix until well combined. It may get stiff and seems to “sieze” up so be sure to mix it vigorously with a hand whisk.

Transfer the mixture to a stand mixer with the paddle attachment. Add the softened butter and mix well. Add the confectioners sugar and mix well. Add the corn syrup last. Beat until smooth and glossy. Makes 3 cups of Chocolate Fudge Icing

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