Small Recipes...Chocolate Cupcakes for a Compact Food Processor

I've looked at this recipe from "Cuisinart’s The Connoisseur's Choice” in the June/July 1991 issue for a long time and never made it.  However, I decided it looked so easy, and we were so unhappy with the chocolate cupcakes I made from a well-known mix last year, that I had to try it.  Although the batter was thin, this recipe made a delicious, fudgy cupcake - perfect for a quick chocolate "fix."
This uses a compact food processor.  I would suggest a regular size food processor if your compact doesn't have a feed tube.  Don't use the smaller bowl inside your larger processor; it's too shallow and makes a mess on the lid.
If you use a large processor, reduce the 10 second last blend to 5 seconds, as it’s more powerful.
This is so fast to make, you need to have your ingredients ready before you start.  Don’t over-process; I use a stopwatch.  I was amazed at how easily this method melted the chocolate.  I used my microwave to heat the water and butter for a minute.  I baked these in my good toaster oven to make them extra fast.
I do hate recipes that divide the ingredients but don’t tell you in the ingredient list.  This is one of those; the sugar is added in two ¼ cup amounts.                       
Chocolate Cupcakes for a Compact Food Processor
  1        Ounce  Unsweetened Chocolate -- quartered
 1/2     Cup  Sugar -- divided
  3        Tablespoons  Water
  2        Tablespoons  Butter
1/2      Cup  Flour, All-purpose
1/4      Teaspoon  Salt
1/8      Teaspoon  Baking Powder
  3        Tablespoons  Buttermilk
1/4      Teaspoon  Vanilla Extract
  1        Large  Egg
Line a 6 cup cupcake pan.
Preheat oven to 350°.
Insert metal blade.  Pulse-chop chocolate and 1/4 cup sugar 8 times; then process until finely chopped, about 45 seconds.
Bring water and butter to a boil in a small saucepan or microwave.  While machine is running, pour liquid through feed tube and process 15 seconds.  Add remaining ingredients and process until blended, about 10 seconds (5 seconds in a regular processor).  Use spatula to scrape work bowl.
Divide batter among cups in muffin pan (about 1/4 cup each) and bake until toothpack inserted in cake comes out clean, 20-25 minutes.
Cool in pan for 10 minutes.  Transfer to wire rack to cool.
6 cupcakes
Frost with any favorite chocolate frosting or dust with powdered sugar.


  1. Thanks for the recipe.
    Chocolate cupcakes are one of my husband's favorites.

  2. Perfect size. Can't wait to try it. Thanks


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