Better Than Sex Cupcakes: Chocolate Times Five

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.

1. 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 [paid link], Hershey’s Cocoa, Special Dark [paid link], Nestle Toll House Cocoa [paid link], Bensdorp Dutch-process cocoa, Ghirardelli Chocolate Baking Cocoa, Unsweetened [paid link], Fry’s Premium Cocoa [paid link], Penzeys Dutch Process Cocoa Powder, Scharffen Berger Unsweetened Natural Cocoa Powder [paid link], Pernigotti Cocoa [paid link], Penzeys Natural Cocoa Powder, Trader Joe’s Cocoa Powder, Unsweetened [paid link], and Valrhona Chocolate Cocoa Powder [paid link].
   • 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 [paid link] for fans of really dark chocolate.
2. 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 [paid link], Callebaut Chocolate Callets Semisweet (small discs) [paid link], Lindt Classic Recipes Milk Chocolate [paid link], Guittard French Vanilla Semisweet Chocolate, E. Guittard Bittersweet Chocolate 72% Cacao Disc Wafers [paid link], Baker’s Semi-Sweet Baking Chocolate Squares [paid link], Hershey’s Milk Chocolate Bar [paid link], Whole Foods 365 Dark Chocolate, 56%, Ghirardelli Chocolate Baking Chips, Milk Chocolate [paid link], Olive & Sinclair Cacao, Toll House Semi Sweet Morsels [paid link], Green & Black’s Organic Milk Chocolate Bar [paid link], 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 [paid link], and often buy Callebaut discs [paid link] since they are sold at the Whole Foods near my house.