Recipe: Not Just Another Cupcake

Before leaving the Fernandina Harbor Marina, I wanted to share one last snapshot from this area of Amelia Island (Florida).

When I spied this boat while strolling along the dock at sunset, my mind immediately ran through a list of fellow bloggers, foodie friends and Inn Cuisine readers who would appreciate the significance of this photo.

I’m not sure who else could get a kick out of a boat being named Another Cupcake quite like a food blogger can, and when I saw this cruiser, I felt I was in the right spot at the right time (although my trip to Amelia Island had me feeling that way in general). And while perhaps this boat’s name is meant more figuratively than literally, I couldn’t have imagined a better introduction to this post or the following cupcake recipe.

Because I love chocolate treats that aren’t overly sweet or sickeningly rich (i.e. treats that allow me to indulge a bit without feeling nauseated, sick or guilty afterwards), this delightful snack has officially earned the title Not Just Another Cupcake.

Moist, delicate yet dense and full of light chocolate flavor, these cupcakes don’t need to be iced in order to taste great. Go ahead and ice them if you prefer (might I suggest a chocolate ganache glaze or homemade chocolate butter frosting), but rest assured, if you are interested in a chocolate cupcake that tastes phenomenal all on its own, this is your dessert—a dusting of confectioner’s sugar is all you need to top off these beauties and send your taste buds and sweet tooth into a luscious, heavenly orbit.

FYI – Because these chocolate cupcakes are perfectly balanced in flavor, they are ideally suited to serving with breakfast (yes, I said with breakfast), with brunch, or even as a light snack left out for guests. For party purposes, these cupcakes would be ideal for showers, picnics, potlucks and reunions.

Little Light Chocolate Cakes a.k.a. Not Just Another Cupcake

(recipe adapted from The Fannie Farmer Cookbook (13th Addition) with Marion Cunningham)

• 1/4 cup vegetable shortening
• 1 cup sugar
• 1/4 cup unsweetened cocoa
• 1/2 cup boiling water
• 1&1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 egg, slightly beaten
• 1 teaspoon vanilla
• 1/2 cup sour cream
• optional – 1 teaspoon instant coffee granules

Preheat oven to 350 degrees F for baking.

Assembly

Line a 12 cup muffin tin with paper liners or grease thoroughly with non-stick cooking spray. Begin boiling water for the 1/2 cup required for recipe.

In a mixing bowl, add shortening, sugar and cocoa; pour in the boiling water; beat until smooth. Combine the flour, salt, baking powder and baking soda, sifting all into the bowl containing the shortening mixture. Beat with rotary mixer until well blended. Add egg, vanilla, sour cream and instant coffee granules (if using), and beat mixture until smooth and creamy.

Spoon batter into prepared muffin tin, filling each cup approximately 3/4 full.

Bake 20-25 minutes, or until a toothpick inserted in the center of a cake comes out clean.

Remove from oven and let cool in pan for a moment before removing to a rack to cool completely.

Serve plain, dust with confectioner’s sugar, or top each cupcake with a thin layer of icing or glaze if desired. This recipe will produce approximately 10-12 full-size cupcakes when filling cups 3/4 full.

Note: The original author of this recipe warns that these cupcakes will get stale quickly, and suggests freezing immediately unless consuming all within the same day as being baked. If baking for a crowd, rest assured you’ll have nothing to worry about.

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Tagged as: chocolate cupcake recipe, chocolate cupcakes, cupcake recipes, cupcakes, little light chocolate cakes recipe