Annie wants these

cupcakes for her Splish Splash Party.

I made the cupcakes (not the frosting) beforehand, but thought I better use a recipe that would hold up a little better than my chocolate one that I love.  The problem with my favorite recipe is that it is so moist that it doesn't hold its shape too well.  So I tried this one that has been tested by 50+ bakers and said to be the Ultimate Chocolate cupcake.

It does hold its shape really well but is not as moist.  

I think next time I will use darker chocolate.

Chocolate Cupcake Recipe – The Ultimate Chocolate Cupcake Test Baked by 50 Bakers and Counting

Yield: 16 cupcakes

Ingredients

• 1/4 cup (2 ounces) unsalted butter, room temperature
• 1 cup (7 ounces) sugar
• 2 ounces of your favorite 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.)
• 2 large eggs, room temperature
• 2 large egg yolks, room temperature
• 1/2 cup + 1 tablespoon (4 1/2 fluid ounces) vegetable or canola oil, measured in a liquid measuring cup
• 2 teaspoons vanilla extract
• 1/3 cup (2 3/4 ounce) full-fat sour cream
• 1 cup (5 ounces) all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup (2 ounces) cocoa powder (natural or dutched will both work with this recipe)
• 1/2 cup (4 fluid ounces) room temperature water, measured in a liquid measuring cup

Instructions

1. Preheat oven to 350 F.
2. In a medium-sized mixing bowl or the bowl of a stand mixer, mix butter and sugar until fully combined. The end result should look like wet sand.
3. Melt the chocolate in the microwave or in a double boiler.
4. Once the melted chocolate is cool enough to touch, add it to the butter/sugar mixture and mix until just combined.
5. Mix in eggs and egg yolks one at a time until just combined.
6. Mix in oil, vanilla, and sour cream until just combined.
7. Sift together flour, salt, baking soda, and cocoa powder into a separate medium-sized bowl. Use a fork or a whisk to ensure that the ingredients are mixed well after sifting.
8. Add dry ingredients to wet ingredients in three additions, mixing until just combined after each addition.
9. Mix in water until just combined.
10. Fill cupcake liners 2/3 full and put in the oven.
11. Check for doneness at 18 minutes - a toothpick inserted into the center of a cupcake should come out clean. If they are not done, check again every three minutes until they are done.
12. Immediately remove cupcakes from the cupcake tin and place on a cooling rack or on the counter to cool to room temperature. Although they are really good when they are hot, be sure to wait until they are room temperature to give your evaluation.

Notes

Read more at http://www.cupcakeproject.com/2013/06/chocolate-cupcake-recipe-the-ultimate-chocolate-cupcake-test-baked-by-50-bakers-and-counting.html#vxUI0erzzyKTrigm.99