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Chocolate Cake

Chocolate Cupcake With Chocolate Ganache Frosting and Mini Marshmallows
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Serves 12 (or makes 24 cupcakes)| Hands-On Time: | Total Time:

Ingredients

  • 1 cup (2 sticks) unsalted butter, at room temperature, plus more for the pan(s)
  • 3/4 cup unsweetened cocoa powder, spooned and leveled, plus more for the pan(s)
  • 2 cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 1/2 cups sugar
  • 2 teaspoons pure vanilla extract
  • large eggs, at room temperature
  • 1 1/2 cups whole milk

Directions

  1. Heat oven to 350°F. Butter the pan(s), line the bottoms with parchment, butter again, and dust with cocoa, tapping out the excess. (For cupcakes, there is no need for parchment or rebuttering.) In a medium bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt; set aside.
  2. Using an electric mixer, beat the butter and sugar on medium-high until fluffy, 2 to 3 minutes. Beat in the vanilla, then the eggs one at a time, scraping down the sides of the bowl as necessary.
  3. Reduce mixer speed to low. Add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour mixture. Mix just until combined (do not overmix).
  4. Transfer the batter to the prepared pan(s) and bake until a toothpick inserted in the center comes out clean (see baking times, below). Cool the cake(s) in the pan(s) for 15 minutes, then turn out onto rack(s) to cool completely.
  5. Baking times: For two 8-inch rounds: 30 to 35 minutes. For two 9-inch rounds: 25 to 30 minutes. For one 9-by-13-inch rectangle: 35 to 40 minutes. For 24 cupcakes: 20 to 25 minutes.
By May, 2011

Nutritional Information

  • Per Serving
  • Calories 367Calories From Fat 171
  • Fat 19g
  • Sat Fat 12g
  • Cholesterol 99mg
  • Sodium 344mg
  • Protein 6g
  • Carbohydrate 46g
  • Sugar 27g
  • Fiber 2g
  • Iron 2mg
  • Calcium 65mg
What does this mean? See Nutrition 101 .

Quick Tip

Cup of flour leveled with a chopstick
Don’t scoop your flour directly from the bag with a measuring cup—the flour will become compacted, and you’ll get more than you need for the recipe. Instead, spoon it into the cup, then sweep off the excess with a knife.

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