Black Magic Cake
Never going back to a box again! I have never had much success with homemade, they were either dry or too dense. This recipe is PHENOMENAL! Deep, rich chocolatey flavor, almost fudgy. Light and fluffy and so moist, not dense at all. I followed the recipe to a T except I added about 2 tblsp extra cocoa (I ran out of the good stuff and was trying to compensate). I made cupcakes, 24 exactly, cooked for 18 minutes (I also only baked one pan at a time).
A couple of tips:
I used cupcake liners but next time will ALSO add cooking spray. (they were so moist, when I used a small knife around the edge to loosen, I destroyed a few).
You must know these are SO delicate! I'm not sure how people are doing layers and decorating for bdays, I barely survived cupcakes!
The cocoa I used was 1/2 c Ghiradelli and 1/4 c Hershey. Will use all Ghiradelli next time
Do not overbake
If your cupcakes runneth over, quickly & gently take a paring knife around the edges to loosen while warm, put on a rack to cool
I had no problems with them running over and out of my pans at all. I filled my cupcakes up about 2/3 of the way. They do not "mound" on the top but they also did not fall in the center when cooled. Sort of just perfectly flat on top. Needless to say I wouldn't change a thing. May make some homemade caramel to drizzle over the top with a sprinkling of sea salt.
1 user found this review helpful
Mar. 29, 2014