Ingredients: |
Ingredients: For the Cupcakes:
5-ounces bittersweet baking chocolate, finely chopped
⅓ cup Dutch-process unsweetened cocoa
1 teaspoon instant espresso powder
½ cup boiling water
¾ cup unbleached all-purpose flour
½ cup granulated sugar
½ cup packed light brown sugar
½ teaspoon fine Sea salt
½ teaspoon baking soda
½ cup full fat sour cream or full fat plain yogurt, at room temperature
¼ cup vegetable oil
2 large eggs, room temperature
1 egg yolk, room temperature
2 teaspoons white vinegar
1 teaspoon pure vanilla extract
Softened butter for greasing the pans
Non-stick cooking spray
For the Frosting:
½ cup cold heavy whipping cream
4-ounces finely chopped semisweet chocolate, do not use chocolate chips
3 sticks unsalted butter, at a cool room temperature
2 cups powdered sugar, sifted
1 cup Dutch process unsweetened cocoa powder, sifted
2 teaspoons pure vanilla extract
¼ teaspoon fine Sea salt
|
Directions: |
Directions:1). To make the cupcakes, in a medium heatproof bowl add the chocolate, cocoa powder, and espresso powder. Pour the hot water over the mixture. Cover and let stand for 5 minutes. Whisk the mixture gently until smooth then set aside to cool.
2). Meanwhile, preheat oven to 350 degrees. Grease a standard 12-cup muffin tin with softened butter, making sure to get the butter into the crevices, then spray with non-stick cooking spray. In a small bowl, whisk together the flour, both sugars, salt, and baking soda.
3). Whisk the sour cream, oil, eggs, egg yolk, vinegar, and vanilla into the cooled chocolate mixture until smooth. Stir in the flour mixture until smooth, being careful not to overmix.
4). Using a spring-loaded scoop, divide the batter evenly among the prepared muffin cups until ¾-full. Bake until the cupcakes are set and firm to the touch and a toothpick inserted into their center comes out clean, about 17 to 18 minutes.
5). Let the cupcakes cool in the pan on a wire rack for 10 minutes before removing from the pan to cool completely, about 1 hour. The cupcakes can be stored in an airtight container at room temperature for up to 1 day.
6). To make the frosting, in a small saucepan, bring the cream to a simmer. Remove from the heat and add the chopped chocolate. Let stand for a few minutes, then stir until smooth. Set aside and cool to approximately 75°F on a candy thermometer and until thickened but still pourable.
7). In the bowl of an electric mixer fitted with the paddle attachment on low speed, add the butter, powdered sugar, cocoa, vanilla, and salt. Mix on low until well blended and then increase the speed to medium and beat for another 3 minutes, or until very well blended, scraping down the sides of the bowl as needed.
8). Reduce the speed to medium-low and add the cooled chocolate and cream mixture. Continue beating until the frosting has lightened in color and texture, about 2 minutes more, scraping down the bowl as needed.
9). To frost the cupcakes, place the frosting in a piping bag. Starting at the center of the cupcake and using your dominant hand, squeeze the bag firmly to form a star or dot. Without releasing pressure, raise the tip slightly as you drop a tight line of icing around the star in a complete rotation. Cover the top of the cupcake completely.
Cook's Note: The frosting can be made 1 day ahead and stored in an airtight container in the refrigerator. You can warm the frosting in the microwave for 5 to 10 seconds and stir until creamy again before the frosting cupcakes. The frosting can also be transferred to a zip lock bag and frozen for up to 1 month. Defrost in the refrigerator overnight then rewhip it in an electric mixer until light and smooth. |
This recipe for Chocolate Cupcakes is from