The best chocolate cupcake recipe

My love affair with watching America’s Test Kitchen (otherwise known as ATK) has significantly increased my waistline and taken 30 minutes out of each of my Saturday mornings.  Only because I now distinguish between the run of the mill products, methods and recipes and the superb, life changing, scream for more goodness than I ever have before.  Maybe I’ve been forced into public television (it’s on PBS folks) and there are better shows on cable networks but I can without a doubt say I subscribe to ATK and some of the recipes I’ve tried have put me over the top in my convictions.  Below is one you must try.  I repeat, YOU MUST TRY.  If not, come over to my house and I’ll whip up a batch.  I need someone there so that I don’t devour all 12 of these little devils in one sitting.


(click here for complete instructions)


1 cup all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon Salt

1/2 cup boiling water

1/3 cup cocoa powder

(don’t use Hersheys!  Go for the good stuff.  It makes a tremendous difference)

1/3 cup semisweet chocolate chips

1 tablespoon instant espresso

3/4 cup sugar

1/2 cup sour cream

1/2 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract


3 tablespoons water

3/4 teaspoon unflavored gelatin

4 tablespoon (1/2 stick) unsalted butter , softened

Pinch salt

1 teaspoon vanilla extract

1 1/4 cups marshmallow créme


1/2 cup semisweet chocolate chips

3 tablespoons unsalted butter

The complete recipe and Instructions can be found online here (email registration) and in Cooks Country  and the Best of Cooks Illustrated Magazines.






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