LimeCake

If I had a penny for every one bowl chocolate cake recipe on LimeCake, I’d have, well, five. Do we have a recurring theme here? No – chocolate needs no excuse.

These turned out soft and moist, very chocolatey, but not overly rich – sort of an everyday chocolate cupcake.

Frost with simple chocolate ganache, and the world will fall into place.

Recchiuti’s Devil’s Food Cupcakes (recipe from Chocolate Obsession)

2 cups all purpose flour

2/3 cup unsweetened natural cocoa powder

1 teaspoon kosher salt

1 teaspoon baking powder

1 teaspoon baking soda

2 cups granulated sugar

2 extra large eggs

1 cup whole milk

½ cup flavorless vegetable oil

1 teaspoon pure vanilla extract

2 Tablespoon espresso powder dissolved in 1 cup boiling water

Preheat the oven to 325 degrees. Line cupcake pans with 24 cupcake liners.

Sift flour, cocoa powder, salt, baking powder, baking soda, and sugar together into a medium bowl.

Combine the egg, milk, oil, vanilla, and dissolved espresso powder in a medium bowl and whisk by hand until well mixed. Pour wet ingredients into the dry ingredients and whisk to combine.

Divide the batter evenly among the muffin cups, filling them about half full.

Bake for about 15-20 minutes, until the cupcakes are puffed and feel springy. Let cool completely in the pan on a wire rack.

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