Chocolate Cupcakes

This recipe is adapted from Satin Nosrat’s Salt, Fat, Acid, Heat. When I say “adapted” I mean I asked Chat GPT to write it for cupcakes (instead of cake) and to include imperial and metric measurements. If you have a weight scale this is a one-bowl (plus coffee) recipe.

I love European deserts, but grew up with a special appreciation for the stand-alone richness of American cakes. And for my taste, oil > butter, all else equal.

This recipe is a standout not only for its relative ease, but for the triple threat of rich cocoa (preferably Valrholna), coffee (use really good coffee), and the oil-based crumb.

The batter is drippy, so be careful with the scoop. I will return with more info on the icings shown here (French buttercream🤯).

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Midnight Cupcakes Recipe

Ingredients:

  • ½ cup (2 oz / 60 g) Dutch-process cocoa powder, preferably Valrhona

  • 1½ cups (10½ oz / 300 g) sugar

  • 2 teaspoons kosher salt or 1 teaspoon fine sea salt

  • 1¾ cups (9¼ oz / 245 g) all-purpose flour

  • 1 teaspoon (5 g) baking soda

  • 2 teaspoons (10 ml) vanilla extract

  • ½ cup (4 fl oz / 120 ml) neutral-tasting oil (e.g., vegetable or canola oil)

  • 1½ cups (12 fl oz / 360 ml) boiling water or freshly brewed strong coffee

  • 2 large eggs (at room temperature, lightly whisked)

  • 2 cups (480 ml) Vanilla Cream or frosting of your choice

Instructions:

  1. Preheat the oven to 350°F (175°C). Line two 12-cup muffin tins with cupcake liners.

  2. Prepare the dry ingredients:
    In a medium bowl, whisk together the cocoa powder, sugar, salt, flour, and baking soda. Sift the mixture into a large bowl to ensure there are no lumps.

  3. Combine the wet ingredients:
    In another bowl, mix the oil, boiling water (or coffee), and vanilla extract. Gradually add the wet mixture to the dry ingredients, whisking until smooth.

  4. Add the eggs:
    Stir in the lightly whisked eggs until just combined. Avoid overmixing.

  5. Fill the cupcake liners:
    Divide the batter evenly among the cupcake liners, filling each about 2/3 full

  6. Bake until you can remove a toothpick neatly. Time varies based on your oven.

  7. Place what you do not use in the trashcan.