Our Japanese class held a Tanabata party, and we were all supposed to be bring a food item. I decided to bring American style cupcakes, and got the recipe off the internet. Who can resist the ultimate chocolate cupcakes?  Not I.

Anyway, they were delicious.  Moist, not too chocolatey.

Here are the ingredients, minus the water.  Plus I forgot to include salt in the photo.  The recipe said you could use any chocolate you wanted, so I used “Dars”.  However, each package contains twelve blocks, and I calculated that I actually needed fourteen blocks.  I was too lazy to go to the store for more, so I used slightly less chocolate than the recipe required.  (Perhaps that is why the cupcakes weren’t too chocolatey?)

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Here are the actual cupcakes.  I sprinkled powdered sugar on top.  I used Japanese cupcake liners from the 100 yen shop, and it made exactly twelve cupcakes.

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The party.  Lots of international food!

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Our Tanabata Tree.  Our Japanese class wrote our wishes in Japanese.  I wished I would pass N2!

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A fruit from Thailand?  Tamarind?  Like I said, lots of international food!

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Here is the recipe for the Ultimate Chocolate Cupcakes.  Go to the original site, though, for lots of helpful pointers!

Ingredients

  • 1/4 cup (2 ounces) unsalted butter, room temperature
  • 1 cup (7 ounces) sugar
  • 2 ounces of your favorite chocolate (You can use any plain chocolate that you like except white chocolate or candy melts. The chocolate doesn’t have to be one typically earmarked for baking – any chocolate bar that isn’t flavored and doesn’t contain mix-ins like nuts, Rice Krispies, nougat, etc. will work.)
  • 2 large eggs, room temperature
  • 2 large egg yolks, room temperature
  • 1/2 cup + 1 tablespoon (4 1/2 fluid ounces) vegetable or canola oil, measured in a liquid measuring cup
  • 2 teaspoons vanilla extract
  • 1/3 cup (2 3/4 ounce) full-fat sour cream
  • 1 cup (5 ounces) all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup (2 ounces) cocoa powder (natural or dutched will both work with this recipe)
  • 1/2 cup (4 fluid ounces) room temperature water, measured in a liquid measuring cup

Instructions

  1. Preheat oven to 350 F.
  2. In a medium-sized mixing bowl or the bowl of a stand mixer, mix butter and sugar until fully combined. The end result should look like wet sand.
  3. Melt the chocolate in the microwave or in a double boiler.
  4. Once the melted chocolate is cool enough to touch, add it to the butter/sugar mixture and mix until just combined.
  5. Mix in eggs and egg yolks one at a time until just combined.
  6. Mix in oil, vanilla, and sour cream until just combined.
  7. Sift together flour, salt, baking soda, and cocoa powder into a separate medium-sized bowl. Use a fork or a whisk to ensure that the ingredients are mixed well after sifting.
  8. Add dry ingredients to wet ingredients in three additions, mixing until just combined after each addition.
  9. Mix in water until just combined.
  10. Fill cupcake liners 2/3 full and put in the oven.
  11. Check for doneness at 18 minutes – a toothpick inserted into the center of a cupcake should come out clean. If they are not done, check again every three minutes until they are done.
  12. Immediately remove cupcakes from the cupcake tin and place on a cooling rack or on the counter to cool to room temperature. Although they are really good when they are hot, be sure to wait until they are room temperature to give your evaluation.

Read more at http://www.cupcakeproject.com/2013/06/chocolate-cupcake-recipe-the-ultimate-chocolate-cupcake-test-baked-by-50-bakers-and-counting.html#VuqQ5iHppG0oVG5i.99