Chocolate Medallion Cupcakes
Decadent chocolate medallion cupcakes featuring rich cocoa flavor, moist crumb, and a tender crumb, perfect for chocolate lovers and special occasions.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Cream butter and vegetable shortening together; gradually add sugar, beating until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Sift cake flour and salt together; set aside.
- Make a smooth paste of cocoa and boiling water; let cool slightly.
- Stir baking soda into buttermilk.
- Alternate adding the flour mixture and the buttermilk to the creamed mixture, beginning and ending with the flour.
- Add the cocoa-water mixture and blend well.
- Stir in vanilla extract.
- Pour batter into cupcake tins and bake for 15 minutes.
Tips & Substitutions
For the best results, ensure your butter is at room temperature before creaming it with the shortening. You can substitute buttermilk with a mix of regular milk and a teaspoon of vinegar or lemon juice if needed. Using Dutch-processed cocoa can enhance the chocolate flavor, and for a richer taste, consider adding a pinch of espresso powder. Always use fresh baking soda for proper leavening.
Serving Suggestions
These Chocolate Medallion Cupcakes are perfect on their own, but you can elevate the experience by pairing them with a scoop of vanilla ice cream or drizzle of Easy Dill Sauce for a unique twist. They also make a delightful dessert after serving a hearty meal like Colin's Favorite Meat Loaf. For a fun presentation, top each cupcake with whipped cream and chocolate shavings.
Storage & Reheating
Store leftover cupcakes in an airtight container at room temperature for up to three days. If you want to keep them longer, refrigerate them for up to a week. To reheat, simply warm them in the microwave for about 10-15 seconds, or let them come to room temperature on the counter before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Medallion Cupcakes contains roughly 45 calories, with 1g protein, 3g carbohydrates, and 3g fat. Note that it is relatively high in sodium, at 833mg per serving (36% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use all-purpose flour instead of cake flour?
Yes, you can use all-purpose flour, but the texture may be slightly denser. To mimic cake flour, replace two tablespoons of all-purpose flour with cornstarch for every cup used, then sift them together before adding to the recipe.
What can I do if my cupcakes sink in the middle?
Cupcakes may sink due to underbaking or too much liquid in the batter. Make sure to measure your ingredients accurately and check for doneness by inserting a toothpick into the center; it should come out clean when the cupcakes are fully baked.
How can I make these cupcakes more chocolatey?
To intensify the chocolate flavor, you can increase the cocoa powder by a couple of tablespoons or add chocolate chips to the batter before baking. Alternatively, topping the cupcakes with a rich chocolate ganache or frosting can also enhance their chocolatey goodness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).