I.M. Chocolate Cupcake Recipe

I.M. Chocolate Cake

I’m not sure if anyone has had a problem with chocolate cake recipes like i have. I’m constantly trying to perfect a recipe. I believe I have finally achieved it!

My “secret” ingredients are a dash of cinnamon and a splash of Amaretto liqueur in my chocolate mixture. Not everyone likes Amaretto, so use @ your own discretion. I must admit, I’m not as precise with measurements as I would like to be. I gave a rough estimate of the cocoa mix. I like chocolate so I may go a little overboard.

I also use this recipe for my Dark Chocolate Mint Cupcakes. I substitute the vanilla extract for pure mint extract.

I.M. Chocolate Cake

Ingredients:

DRY MIX

• 2 1/2 cups Cake Flour
• 1 1/2 cup Granulated Sugar
• 1 teaspoon Baking Soda
• 1 teaspoon Fine Salt
• a dash of Cinnamon

COCOA MIX

• 3/4 cup Semisweet (or Milk Chocolate) Chips
• 1/4 cup Cocoa Powder
• 1-2 tablespoons Amaretto Liqueur OR
• 1-2 tablespoons Milk

WET MIX

• 1 teaspoon White Vinegar
• 1 teaspoon Vanilla Extract
• 1 cup Buttermilk
• 1 1/2 cup Vegetable Oil
• 2 eggs

Prep:

Pre-heat oven @ 350 degrees. Sift together all of the dry ingredients in a separate bowl. Set aside. In a double broiler (or you can use a glass bowl over a pot of water brought to a boil) add all of the cocoa mix ingredients. Stir until all is melted & smooth. Set aside bowl to cool (be careful, its going to be hot!). Add all wet ingredients to a mixing bowl. Blend until thoroughly mixed. Add dry mix ingredients a couple of spoonfuls at a time. Finally add the cocoa mix and blend well.

This is a wet batter so I suggest that you transfer the batter to a large measuring cup (its much easier to handle while filling the cupcake liners). Bake until toothpick comes out clean. I usually check them after 12-15 minutes in the oven.

Once the cupcakes are done, let them sit in the pan for 10 minutes. After, transfer the cupcakes to a cooling rack to completely cool before frosting them.

ENJOY!