Chocolate Glazed Cupcakes
By Katie LeairdPublished on January 4, 2023
Time
1 hour, plus 1¼ hours cooling time
Yield
Makes 12 cupcakes
What Kids Are Saying
“Pouring the batter into the cups was fun!”—Sofie, recipe tester, age 7
Ingredients
Before You Begin
We highly recommend using Dutch-processed cocoa powder in this recipe. If you use natural cocoa powder, the cupcakes will be drier in texture and lighter in color. You can use bittersweet or semisweet chocolate chips here, but we do not recommend milk chocolate chips.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Line 12-cup muffin tin with 12 paper liners.
- In medium bowl, whisk together flour, sugar, cocoa, baking soda, baking powder, and salt.
- In large bowl, whisk milk, oil, egg, and vanilla until well combined.
- Add flour mixture to milk mixture and whisk until just combined and no dry flour is visible.
- Pour batter into large liquid measuring cup. Divide batter evenly among muffin tin cups (each cup should be filled almost to top).
- Place muffin tin in oven. Bake cupcakes until toothpick inserted in center of 1 cupcake comes out clean, 20 to 22 minutes.
- Use oven mitts to remove muffin tin from oven and place on cooling rack (ask an adult for help). Let cupcakes cool completely in muffin tin, about 1 hour.
- In small microwave-safe bowl, combine chocolate chips and butter. Heat in microwave at 50 percent power for 2 minutes. Remove bowl from microwave. Stir with rubber spatula until smooth.
- Remove cooled cupcakes from muffin tin. Turn each cupcake upside down and dip top in chocolate glaze. Turn cupcake right side up and set on serving platter (see photo, “Step-by-Step: How to Glaze Cupcakes,” below). Let glaze set and harden, about 20 minutes. Serve.
Time
1 hour, plus 1¼ hours cooling timeYield
Makes 12 cupcakesWhat Kids Are Saying
“Pouring the batter into the cups was fun!”—Sofie, recipe tester, age 7Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
Dipping chocolate cupcakes into a two-ingredient chocolate glaze makes it easy for even the youngest chefs to create an impressive-looking, chocolate-packed dessert. To make things even simpler, the cupcake batter comes together in a bowl—no mixer required. This recipe doesn’t use any melted chocolate or chocolate chips in the cupcake batter, just cocoa powder. Cocoa comes from the seeds of cacao plants. The seeds are fermented, dried, roasted, ground up, and separated from cocoa butter to make cocoa powder. While cocoa powder has tons of concentrated chocolate flavor, it has none of the sweetness of chocolate. In fact, on its own, cocoa powder is really bitter! Have kids take a tiny taste of cocoa powder and then eat a few chocolate chips (which typically contain some sugar and some cocoa butter). How do the two ingredients taste similar? How do they taste different?
Want more? Read the whole storyBefore You Begin
We highly recommend using Dutch-processed cocoa powder in this recipe. If you use natural cocoa powder, the cupcakes will be drier in texture and lighter in color. You can use bittersweet or semisweet chocolate chips here, but we do not recommend milk chocolate chips.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Line 12-cup muffin tin with 12 paper liners.
- In medium bowl, whisk together flour, sugar, cocoa, baking soda, baking powder, and salt.
- In large bowl, whisk milk, oil, egg, and vanilla until well combined.
- Add flour mixture to milk mixture and whisk until just combined and no dry flour is visible.
- Pour batter into large liquid measuring cup. Divide batter evenly among muffin tin cups (each cup should be filled almost to top).
- Place muffin tin in oven. Bake cupcakes until toothpick inserted in center of 1 cupcake comes out clean, 20 to 22 minutes.
- Use oven mitts to remove muffin tin from oven and place on cooling rack (ask an adult for help). Let cupcakes cool completely in muffin tin, about 1 hour.
- In small microwave-safe bowl, combine chocolate chips and butter. Heat in microwave at 50 percent power for 2 minutes. Remove bowl from microwave. Stir with rubber spatula until smooth.
- Remove cooled cupcakes from muffin tin. Turn each cupcake upside down and dip top in chocolate glaze. Turn cupcake right side up and set on serving platter (see photo, “Step-by-Step: How to Glaze Cupcakes,” below). Let glaze set and harden, about 20 minutes. Serve.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Keep Exploring
0 Comments