Chocolate Cupcake

I recently discovered the best lighting in the house. The spot is perfect for flash-less pictures. Unfortunately, the spot happens to be in the family room, aka Cati's playroom. Usually she's distracted enough playing with her toys that she doesn't notice me, but this time she did. She was all about trying to get a piece of this chocolate cupcake. I don't blame her either. This is my favorite chocolate cupcake recipe because of how deeply chocolaty and incredibly moist it is. Because I have become an extreme chocolate lover in my adulthood I throw chocolate chips into the batter.

One Bowl Chocolate Cupcakes
Source:
Makes 12 cupcakes
Chocolate Cupcakes
Source: Sticky, Chewy, Messy, Gooey
Yields 12 cupcakes

Cupcakes
1 1/2 cups all-purpose flour
1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
1/4 cup cocoa powder
1 tsp baking soda
1/4 tsp salt
1 cup boiling water
1/3 cup vegetable oil
1 Tbsp apple cider vinegar
1 tsp vanilla extract

Chocolate Glaze
4 oz semisweet chocolate, finely chopped
6 Tbsp unsalted butter, cut into 6 pieces
2 Tbsp light corn syrup
1/2 tsp pure vanilla extract

Preheat oven to 350 degrees F. Line one standard 12-cup cupcake tins with paper cup liners.

In a large bowl, whisk together the flour, brown sugar, granulated sugar, cocoa powder, baking soda, and salt. In a 2-cup measuring cup, combine the boiling water, oil, vinegar, and vanilla. Make a well in the center of the dry ingredients and pour in the liquid ingredients. Stir together until smooth.

Fill each cupcake cup 3/4 full of batter. Divide it evenly and use it all. Bake cupcakes until puffed and firm, about 20 minutes.

Meanwhile, make the glaze. Combine all the ingredients in a microwave safe bowl and microwave on high for 45 seconds. Remove from microwave and stir until smooth. If the chocolate is not completed melted, continue to microwave for 20-second intervals and stir until smooth. Alternately, heat glaze ingredients in the top of a double boiler and stir until smooth.

Transfer the cupcakes in the pans to a wire rack and let cool completely. When cool, dip the top of each cupcake in the chocolate glaze (feel free to double dip). Let the excess glaze drip from the cupcakes for a few seconds and then place the cupcake right-side up on the wire rack until the glaze firms up before serving.

Enjoy!