I don’t want a ‘plain chocolate cupcake’. I want a phenomenal, rich, delectable, ‘better than sex’ chocolate cupcake. Milk chocolate? White chocolate? Dark chocolate? All of the the above. Not EVERY cupcake needs to have an unusual flavor or a quirky ingredient. There’s no reason that traditional has to mean boring. If I wanted a boring chocolate cupcake, I’d got to the store and buy a box mix and do it myself. I want the Cupcake
This was my friend’s demand and I couldn’t let him down. I had to create a Better than Sex Cupcake that lived up to his hopes.
The Five Chocolate Parts of the Better Than Sex Cupcakes
- Chocolate cupcake recipe by Chockylit. On their own, these may be the best chocolate cupcakes you’ve ever had.(Update 6/213: I’d now suggest using my Ultimate Chocolate Cupcakes as the cupcake recipe. They are even better!)
- Mini semi-sweet chocolate chips mixed into the recipe.
- Rich, decedent chocolate mousse filling.
- Dark chocolate ganache made with 67 percent Patric chocolate.
- White chocolate drizzle.
Were the Better Than Sex Cupcakes Better than Sex?
What Cocoa Powder and Chocolate Should I Use?
Although the text below is from my post on Ultimate Chocolate Cupcakes, the same information applies. And, as noted above, I recommend using the Ultimate Chocolate Cupcake as the cupcake recipe for the Better Than Sex Cupcakes.
- Cocoa Powder
- This chocolate cupcake recipe has been tested with many different kinds of cocoa powder, both Dutch-processed and natural. All varieties work well! I asked my Explorers to tell me what cocoa powder they used when they baked. Those who voted these cupcakes the Ultimate used Hershey’s Cocoa, Natural Unsweetened, Hershey’s Cocoa, Special Dark, Nestle Toll House Cocoa, Bensdorp Dutch-process cocoa, Ghirardelli Chocolate Baking Cocoa, Unsweetened, Cadbury Fry’s Premium Cocoa, Penzeys Dutch-processed Cocoa Powder, Scharffen Berger Unsweetened Natural Cocoa Powder, Pernigotti Cocoa, Penzeys Natural Cocoa Powder, Trader Joe’s Cocoa Powder, Unsweetened, and Valrhona Chocolate Cocoa Powder.
- Yes, using different cocoa powders will alter the taste of the cupcakes, but you really can’t go wrong – it’s all chocolate! If you’ve only ever tried one brand of cocoa powder, I suggest experimenting with some new ones to see which flavor profile you prefer.
- I have about ten different cocoa powders in my pantry right now – including many of the ones on the list above – and I happily switch between them. The only one I would also mention is Cacao Barry for fans of really dark chocolate.
- The Ultimate Chocolate Cupcake recipe uses both cocoa powder and melted 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. This way, you can choose whatever type of chocolate you prefer to eat: milk, dark, or even flavored chocolate bars. I asked my Explorers to tell me which chocolate they used when they baked. Those who voted these cupcakes the Ultimate used Ghirardelli Chocolate Baking Chips, 60% Cacao Bittersweet Chocolate, Callebaut Chocolate Callets Semisweet (small discs), Lindt Classic Recipes Milk Chocolate, Hershey’s Unsweetened Chocolate Baking Bar, Guittard French Vanilla Semisweet Chocolate, E. Guittard Bittersweet Chocolate 72% Cacao Disc Wafers, Baker’s Semi-Sweet Baking Chocolate Squares, Hershey’s Milk Chocolate Bar, Whole Foods 365 Dark Chocolate, 56%, Ghirardelli Chocolate Baking Chips, Milk Chocolate, Olive & Sinclair 75% Cacao, Toll House Semi Sweet Morsels, Trader Joe’s Fair Trade Organic Belgian Milk Chocolate Bar, Green & Black’s Organic Milk Chocolate Bar, and Mast Brothers.
- I’ve personally baked this recipe with a huge variety of chocolate and it’s all been great. So, if the only chocolate you have in your house is leftover chocolate chips from a batch of cookies, that’s fine. But, when I want something extra special and I’m willing to spend a little more money, I reach for chocolate with less sugar and a more complex flavor. A melted Patric Chocolate bar yielded my favorite version of these cupcakes to date. I also enjoy TCHO, Scharffen Berger, and often buy Callebaut discs since they are sold at the Whole Foods near my house.
Better Than Sex Cupcake Recipe
The chocolate cake recipe came from Chockylit’s cupcake blog. I am reprinting it below with my added step of mixing in chocolate chips. Chockylit points out that this recipe will make flat cupcakes, not domed ones. Do not try to overfill your cupcake liner. She recommend filling it 2/3 full. I changed the recipe to reflect the fact that I only filled mine about 1/2 way. (Update 6/213: I am leaving this recipe here because many of you love it. But, you’ll see in the comments that people have had problems with this recipe. If you are making this for the first time, I’d now suggest using my Ultimate Chocolate Cupcakes with 2/3 cups chocolate chips mixed in instead of the cupcake recipe below. You can still follow the instructions for the mousse, ganache, and white chocolate drizzle found below.)
Better Than Sex Cupcakes: Chocolate Times Five
- 1/2 cup unsalted butter room temperature
- 1-1/4 cups sugar
- 2 large eggs room temperature
- 3/4 cup flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsweetened cocoa powder
- 1/2 cup milk
- 1 teaspoons vanilla
- 2/3 cup mini semi-sweet chocolate chips
- You can fill these cupcakes with any chocolate mousse recipe you like. I strongly recommend trying my homemade chocolate mousse.
Dark Chocolate Ganache Ingredients
- 3.5 oz of dark chocolate broken into small pieces I used Patric chocolate
- 1/3 C heavy cream
White Chocolate Drizzle Ingredients
- 2 ounces white chocolate.
- Preheat oven to 350 F.
- Beat butter until softened.
- Add sugar and beat until light and fluffy, about 3 minutes.
- Add eggs, one at a time, beating until well combined.
- Measure the flour, baking powder, baking soda, salt, and cocoa powder into a small sized bowl and whisk to combine.
- Measure out the milk and vanilla and stir to combine.
- Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk/vanilla and beat to combine.
- Continue adding, alternating between dry and wet and finishing with the dry.
- Stir in chocolate chips.
- Scoop batter into cupcake cups about 1/2 full.
- Bake for 22-25 minutes or until a cake tester comes out clean.
- To fill the cupcakes, use a small paring knife to cut a cone into the cupcake. Spoon or pipe (I found piping to be easier) chocolate mousse into the hole. Replace the top. Don't worry if the top of the cupcake doesn't look pretty any more, you are going to frost over it so no one will know the difference.
Dark Chocolate Ganache Instructions
- Place the chocolate in a small glass bowl.
- Heat the cream in a small saucepan until it just starts to boil.
- Pour the cream over the chocolate and stir until all the chocolate is melted and integrated with the cream.
- While it is still warm, spread a thin layer of it over the cupcakes. It will harden when it cools.
White Chocolate Drizzle Instructions
- Melt white chocolate. You can do this on the stove, but I find it easier to do in the microwave. I do it for 20 seconds at a time. Stir after each round. When it is all melted, you are done. It should take about a minute.
- Pour the melted chocolate into a plastic sandwich bag or a disposable pastry bag. Cut a very small hole at the tip of the bag and draw whatever kind of funky pattern you want onto your cupcakes!