My sweet DH brought be home a copy of Cook's Illustrated American Classics because it had cupcakes on the front

Just wondering if anyone has made the dark chocolate cupcake recipe from this issue.

It sounds yummy!!

I haven't been around much as I've moved. Still not all sorted out. I'm suffering baking withdrawal for sure!

Anyone had a chance to make this recipe yet?

I'm new to reading cook's illustrated, haven't made one recipe yet. It sure is fun to read through though.

I did just make a Chocolate Cake recipe from there - not sure if it was the same one. I think it was called - Old Fashion Chocolate Cake- it is made w/ a pudding mixture. I am going to work on how to make it denser for tiered / carved cakes.

It was sooo delish. I made cupcakes and an 8in cake for my Course 1 Class one to test out on the store associates.

I will have to look it up when I get home tonight and get back to you to be sure.

Oh man, I forgot to bring it into work. I will remember for tomorrow unless I am online tonight. They smelled so good that I ate three cup cakes that night - lol. It is a french recipe.

I haven't tried that recipe, but I've tried a lot of recipes from CI and I've always had great results.

Okay, punkinpie, I was actually at the book store during my lunch hr today and found the issue that you actually have and of course I just had to buy that issue too. I love Cooks. They are great and provide great instructions and guidence.

Funny, I was thinking I just have to post this recipe it is so good.
So, the recipe I have is similar to the cupcake one you have. And is light and fluffy.

Read through entire recipe and instructions FIRST before attempting to make. If you following these directions the batter will appear like a moose texture, thick and creamy.

1 1/2 Tbls (1 1/2) sticks) unsalted butter, very soft, plus extra for greasing pans
1 3/4 C unbleached all-purpose floer, pluss extra for dusting pans
4 oz unsweetend chocolate, corsely chopped
1/4 c Dutch-processed cocoa
1/2 c hot water
1 3/4 c sugar
1 1/2 tsp baking soca
1 tsp table salt
1 c buttermilk
2 sps vanilla extract
4 large eggs, pluss 2 large egg yolks

This is for 2 9in x 2in pans
** 350 temp. Grease pans

1) Combine chocolate, cocoa powder and hot water in medium heatproof bowl; set bowl over saucepan containing 1 in of simmering water and stir w/ rubber spatuala until chocoalte is melted, about 2 minutes. Add 1/2 cup sugar to chocolate and stir until glossy, 1 to 2 minutes. Remove bowl from heat and set aside to cool.

2) Wisk flour, baking soda and salt in medium bowl. Combine buttermilk and vanilla in small bowl. In bowl of stand mixer fitted w/ whisk attachement whisk eggs and yoks on med-low speed until combined, about 10 seconds. Add remaining 1 1/4 cups sugar, increase speekd to high and whisk until fluffy and lightened in color, 2 to 3 min. Replace whisk w/ paddle attachment. Add cooled chocolate mixture to egg/ sugar mixture and mix on med. speed until thorogughly incorporated, 30 - 45 sec's, pausing to scrape down sides of bowl w/ rubber spatula as needed. Add softened butter 1 tbls at a time ixing about 10 sec.'s after each addition. Add about 1/3 of flour mixture followed by half of buttermilk bixutre, mixinguntil incorporated after each addition (about 15 sec's). Repeat usinghalf of the remaining flour mixture and allof remaining buttermilk mixture (batter may appear separated). Scrape down sides of bowl and add remaining flour mixture; mix at medium-low speed until batter is thoroughly combined, about 15 sec. Remove blow frommixter and fold batter once or twice w/ ruber spatula to incorporate any remainign flour. Divide batter evenly betweenprepared cake pans. smooth batter to edges of pan w/ spatula.

3) Bake cakes until toothpick inserted into center comes out w/ few crumbs attached, 25 to 30 mins. Cool cakes in pans 15 min. then remove.

Please excuse all my typo's --