TWD: Chocolate Chocolate Cupcakes

Today's recipe was selected by Clara from I*heart*Food4Thought. I heart her choice of cupcakes!

I love cupcakes. Tiny little individual cakes - a cake all for me and I don't even have to fell guilty about it. I love it!

It seemed many other bakers had issues with this recipes. They found the cake too dry and wondered if it were a result of either overbeating or excess flour. Several people discussed the relative merits of weighing your flour versus measuring it. And, if you were measuring it, what method would yield the best result? Discussion also revolved around the type of flour used.

Personally I fall into the King Arthur's unbleached all-purpose flour club. I stir the flour and then lightly scoop it into a measuring cup. I have never weighed it and I don't plan on doing so. If my cups weigh more or less than yours do, I don't want to know about it. They are working for me as they are and I am sticking with them.

My cupcakes were until a cake taster inserted into them came out clean. I think it was 20 minutes. I pretty much bake things until they smell done. I am horrible about remembering to set the timer. I just wait until it smells right and then I stick in the cake tester. This method works for me.

I loved the icing on top. I brought these into work and put aluminum foil on top. Sadly much icing was found clinging to the foil when I got to the office. Maintaining my professional poise - I did not suck the icing off the foil. I quite maturely scraped it off with a spoon and ate it like a lady! God it was good.

Everyone loved these cupcakes. As a companion to the cupcakes (since I feed way more than 12 people) I brought in a loaf of banana bread (recipe from the Kitchen Aid cookbook). This was also well received, apparently my office-mates quite like banana bread, go figure.