I have an unhealthy obsession with a fellow food blogger. I have mentioned the site in question here before but it stands to be repeated. Joythebaker.com is awesome! She is what inspires me to do a better job with my blogs and explore different avenues of cooking. Because we have this close relationship ;)she recently sent me a gift package including a recipe and the ingredients to make said recipe. Therefore, in her honor I am dedicating this post to Joy.
Deep Dark Mocha Cupcakes with Homemade Chocolate Sauce
recipe courtesy of joythebaker.com
yields 1 dozen cupcakes
1 C plus 2 Tbs AP flour
1 C packed brown sugar
1/2 C double-dutch cocoa
1 tsp baking soda
1/4 tsp baking powder
1 tsp instant espresso
1/4 tsp salt
1/3 C vegetable oil
1 C buttermilk
2 tsp vanilla extract
Preheat oven to 350F. Line cupcakes pan with paper liners and set aside. In a large bowl, sift the dry ingredients together. Set aside. In a medium bowl, whisk together the oil, buttermilk, and vanilla extract. Slowly whisk the wet ingredients into the dry ingredients being careful not to over-mix.
Spoon the batter into the prepared cups and place in the oven for 20-24 minutes or until a toothpick inserted into the center of the cup comes out clean. Cool in the pan for 10 minutes then place on a wire rack until completely cool before frosting, if choosing to do so.
These cupcakes are not for the faint of heart. If you enjoy chocolate or mocha anything you will love these! They have a deep rich chocolaty taste and are very cakey and soft in the middle. Be sure to fill the liners 3/4 of the way up and no further because they will overflow. I had a few that did. I love chocolate and do not understand people who don’t, but that’s just me. You will see a chocolate sauce on these cupcakes, but I am saving that recipe for my next posting. So check back soon for the many ways to swoon the sauce with not only these chocolate beauties but other delicacies as well!