Granny Twichell’S Secret Chocolate Cupcake Recipe

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Servings: 18 Difficulty: Advanced
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Rich, dense chocolate cupcakes with a deep fudgy flavor and tender crumb
Granny Twichell's Secret Chocolate Cupcake Recipe recipe image
Granny Twichell's Secret Chocolate Cupcake Recipe recipe image
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Granny Twichell’S Secret Chocolate Cupcake Recipe

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 18 Calories: 1365.0

Description

These decadent chocolate cupcakes deliver an intense cocoa experience with every bite. By melting a combination of semisweet and unsweetened chocolate, the batter achieves a deep, complex flavor profile that simple cocoa powder cannot match. The addition of heavy cream creates a luxurious, moist texture, while cake flour ensures the cupcakes remain tender rather than heavy. Perfect for birthdays, holiday gatherings, or an indulgent weekend treat, these cupcakes are best enjoyed warm with a dusting of powdered sugar or a dollop of whipped cream.

Ingredients

Directions

  1. Preheat the oven to 325 degrees Fahrenheit (163C).
  2. Heat 1 inch of water in the bottom half of a double boiler over medium heat.
  3. Place the 10 ounces semisweet chocolate, 1 cup heavy cream, and 2 ounces unsweetened chocolate in the top half of the double boiler.
  4. Tightly cover with plastic wrap and allow to heat for 8 minutes.
  5. Remove from the heat and stir until the mixture is completely smooth.
  6. Set the chocolate mixture aside until needed.
  7. Place the eggs, sugar, and vanilla extract in the bowl of an electric mixer fitted with a paddle attachment.
  8. Beat on medium speed until the mixture is lemon-colored and slightly thickened, about 4 minutes.
  9. Add the melted chocolate mixture and beat on medium for 15 to 20 seconds more.
  10. Add the cake flour, baking soda, and chocolate chips, and beat on low speed for 10 seconds.
  11. Increase speed to medium and beat for an additional 10 seconds.
  12. Remove the bowl from the mixer and use a rubber spatula to thoroughly combine the batter, ensuring no dry flour remains.
  13. Evenly divide the mixture into 18 muffin cups lined with paper liners, filling each cup to within 1/4 inch below the rim.
  14. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 to 30 minutes.
  15. Remove from the oven and allow the cupcakes to cool in the pan for 10 minutes before transferring to a wire rack to cool completely to room temperature.

Nutrition Facts

Servings 18

Amount Per Serving
Calories 1365.0kcal
% Daily Value *
Total Fat 75.0g116%
Saturated Fat 45.0g225%
Cholesterol 0.0mg0%
Sodium 60.0mg3%
Total Carbohydrate 147.5g50%
Dietary Fiber 27.5g111%
Sugars 115.0g
Protein 12.5g25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chocolate, cupcakes, baking, dessert, fudge, rich, moist, indulgent, semisweet, unsweetened chocolate, heavy cream, cake flour, vanilla, chips, double boiler, homemade, treat, party, snack, chocolate lover
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