Wednesday, September 4, 2013


Just the other day, I was DESPERATE for something rich and chocolaty; and as they say desperate times call for desperate measures. It was the ultimate craving of soft and gooey chocolate that pushed aside all other plans of what I was going to bake that day... These were not even on the short-list!

Heck to be honest, I didn't even have a clue where to begin, but as the Lord would have it, (or maybe it was just my pre-diabetic sugar-craving pancreas)  they made their way from a mishmosh of ingredients, then to my oven, and straight into my heart. 

So I frantically found a recipe online for chocolate muffins (yes, muffins not cupcakes) and used it as a guide.  I made some significant changes, like adding greek yogurt, coffee (like the stuff you drink, not the grounds), and dark chocolate. The results are sinful, but to be honest I couldn't be more pleased with myself. #iamsohumble #pffft

So here's the thing-- these lil cupcakes are so stinking good you could sell them like crack on a downtown-east-side-street-corner. Or you could just be a normal person and share them with friends and family. weirdo. They have melty pillows of dark chocolate chunks scattered throughout a rich and luscious chocolate cake. And like all baked goods I post on here, they are moist, not the slightest bit dry or heavy. 

What you need:
1 3/4 C all purpose flour
2/3 C unsweetened cocoa 
1 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
3/4 C sugar
1/2 C packed brown sugar
1/2 C margarine, melted and cooled
2 eggs
1 C buttermilk (don't have any? no problem. I tell you how it's made below)
2 tsp. vanilla extract
3 heaping tsps. greek yogurt
2 tbsps. coffee (adds a certain dimension of richness) 
3/4 C coarsely chopped dark chocolate (don't leave these out!!)

What you need to do:
Prep Work:
A: Preheat the oven to 325.  Seems low, 'cause it is. But go with it. 

B: Line your cupcake pan with paper liners.

C: Prepare your buttermilk if you don't have any on hand. It's EASY PEASY LEMON SQUEEZY. Which is funny, because you can actually use squeezed lemons to make it...Just take about 1 tablespoon lemon juice OR white vinegar, and place it into 1 Cup of regular milk. Slightly stir it in and let it set for about 5 mins; it will look curdled a bit but it's okay. 

D: Also, you'll wanna melt your margarine at this point and give it ample time to cool down. 

Step one:
In a medium mixing bowl, combine and whisk the flour, cocoa, baking powder, baking soda, and salt. Set aside.

Step two:
In a separate large mixing bowl, combine the white sugar, brown sugar,and melted margarine. Mix well. Beat in the eggs, one at a time. Then stir in the buttermilk, vanilla extract, greek yogurt, and coffee

Step three:
Add the dry ingredients into the bowl of wet ingredients, gradually stirring to combine. 
Gently fold in the chocolate chunks with a spatula. OR you can place the chocolate chunks into each individual cupcake after you've distributed the batter into the tins. 

Step four:
Evenly distribute the batter into the muffin tins... At the time I was making this, I went ahead and made them really full to get big ol' muffins, but for the less domed muffin style and more cupcake look, only fill them about 1/2 full~.

Bake for about 20-25 mins. or until the tops bounce back when patted lightly, and a toothpick inserted comes out clean. 

Feel free to add icing! I think they are great on their own though.

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