So for the Kid’s birthday he said he wanted “Chocolate cupcakes. Vanilla frosting. That’s it.” Then gave me that look like, “Don’t fancy it up, mom.” Sheesh! Fine, fine – but if I’m going to do it, it’s going to be GOOD. I took the same concept at the Very Vanilla cupcake and used some good ol’ organic chocolate milk.
Since it was a knight- themed birthday I added little swords on top. Don’t poke your eye out folks, cupcakes is dangerous business.
ingredients:
3/4 cup (1-1/2 sticks) butter
1-3/4 cups sugar
3 eggs
1 teaspoon vanilla
2 cups flour
1/4 cup Valrhona cocoa powder
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup chocolate milk
Preheat oven to 350 degrees. Prep a cupcake pan with liners.
In a medium bowl, whisk the flour, cocoa powder, baking powder, baking soda and sea salt in a bowl. Set aside.
Cream the butter and sugar until fluffy. Carefully add the eggs one at a time until incorporated, then add the vanilla.
Two very important notes – One: When I bake I only use Valrhona cocoa powder. I accept nothing less. It is the best and brings so much life to your desserts you’d wonder why you ever used that canned junk from the supermarket in the first place. The people eating your desserts WILL notice the difference. Two: Chocolate milk makes this extra chocolatey – you can just use regular milk if you have no choice. Enough preaching — now alternate milk with the dry ingredients until combined.
Spoon the batter into prepped liners, bake 15-17 minutes depending on your oven. Let cool on a wire rack.
The Kid was right – I actually like this paired with a vanilla buttercream rather than a chocolate frosting. Something about the two flavors working together. Chocolate on chocolate is sometimes over the top. Anyway – frost with a vanilla buttercream and serve. Swords optional.
Kid's lunches, simple dinners and a whole lot of geeky baking.
Have you ever tried the Callebaut cocoa powder? We bought cocoa in bulk up north (just to make hot chocolate) and I’ve got a bunch left. Bet it’s better than Hershey’s! whether or not it compares to Valrhona… It was certainly good in hot chocolate!
@Jami
I have. It’s ok. I made a batch of cupcakes with Callebaut and batch with Valrhona once to see the difference. I still prefer Valrhona.
I love those cupcake wrappers..did you make them or buy?
Where can you find Valrhona? I had bought some cocoa powder from Trader Joes for a chocolate cupcakes recipe I want to try but haven’t used it yet. I’m guessing it’s not as good as Valrhona.
@Iliana You can find Valrhona at kitchen supply stores and online. I don’t know about Trader Joe’s cocoa, but I do know they repackage a lot of stuff, some of it very high quality, so read the ingredients, you never know!
@ErikaB You can buy them pre-folded!
Hi Jenn! Love your blog! Made the ice cream jello with melon fusion jello – yum! Valrhona – did you get your’s at a local place called Chef’s Paradise??? I like the jar – everywhere I’ve seen it – it’s been in a big bag – which would mean I’d have to go buy a container as well. King Arthur also sells a “black cocoa” which I’m dying to try.
Quick question: how many cupcakes does this recipe make???
Love your Star Wars party ideas – great inspiration for my son’s 6th birthday!