Chocolate is essential in my diet. Does it provide nutrients like fruit and veggies? No. Does it make my day just a little bit sweeter? Yes. We usually have some type of chocolate goodie on hand. One day last week we were fresh out. No cookies, no ice cream, no chocolate bars to nibble on. I contemplated making a fruit smoothie but I wanted chocolate. A fruit smoothie wasn’t going to cut it.
I didn’t feel like diving into a complicated recipe. I searched around for a few minutes and then I found the best recipe for chocolate cupcakes! The best? Really? Yes! It’s my favorite recipe because it is so stinkin’ easy. All the ingredients go into one bowl. It’s already dairy free and egg free. It was easy to adapt it to gluten free. Guess what? If you don’t have to make it dairy free it can be adapted to include dairy. It’s so versatile!
There is one thing I must admit. It’s the only downside to this recipe. It’s not a lick the bowl kind of creation. The batter is not as sweet as most cake batters. However, you can adapt it to be sweeter. That’s totally up to you. I like the batter as is because I always use sweet frosting on my cupcakes. The balance of the modest flavor of the cake with the sweetness of the icing worked for me.
I decided to practice my frosting skills on the cupcakes. I wasn’t thrilled with how they turned out. I have a terrible habit of holding my breath and frosting the cake as if it is a race. It’s hard for me to work slowly.
My solution to my frosting debacle was to hide my mistakes with my favorite Strawberry Balsamic Jam and some fresh strawberries. I’ve admitted in the past that I’m not a fan of fruit in desserts but this combination was phenomenal. I got the idea from a cupcake exchange party I attended last year. I wanted to use peanut butter frosting with the jam and strawberries but I didn’t have all the ingredients to pull it off. Instead, I used this recipe from Kittencal. Sidebar, do you know Kittencal? She is one of my favorite bloggers. Her recipes are easy to make and always a hit with my family. She’s super sweet too. Pay her a visit if you get a chance.
You can see I played around with how to cut the strawberries. I think my favorite way is the one with the greens still on the strawberry. Clearly not entirely edible that way but it creates a beautiful cupcake.
If you find a fun way to adapt the recipe stop back and let me know what changes you made. I hope you enjoy the cupcakes as much as I did!
Adapted from Mom’s Chocolate Cupcakes