ATK Chocolate Cupcakes for Two
By GratefulSea
We recommend using a small offset spatula to easily and neatly frost the cupcakes.
- 4
Ingredients
- 1/4 cup (1-1/4 ounces) all-purpose flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- 4 Tablespoons unsalted butter , cut into 3 pieces
- 1-1/2 ounces bittersweet chocolate , chopped
- 3 Tablespoons unsweetened cocoa powder
- 1/4 cup (1 3/4 ounces) sugar
- 1 large egg , room temperature
- 1/2 teaspoon vanilla extract
- 1 cup frosting
Preparation
Step 1
1. Adjust oven rack to middle position and heat oven to 325 degrees. Line 4 cups of muffin tin with paper or foil liners. Whisk flour, baking powder, baking soda, and slat together in bowl.
2. In separate bowl, microwave butter, chocolate, and cocoa at 50 percent power, stirring occasionally, until melted and smooth, about 1 minute; let cool slightly. Whisk sugar and egg together in medium bowl until smooth. Whisk in milk and vanilla until combined. Whisk in cooled chocolate mixture until well combined. Sift flour mixture over chocolate mixture in 2 additions, whisking gently after each addition until a few streaks of flour remain (batter will be thick). Continue to whisk batter until most of lumps are gone (do not overmix).
3. Using dry measuring cup or ice cream scoop, divide batter evenly among prepared muffin cups. Bake cupcakes until toothpick inserted into center comes out clean, 18 to 22 minutes, rotating muffin tin halfway through baking.
4. Let cupcakes cool in pan on wire rack for 10 minutes. Remove cupcakes from muffin tin and let cool completely on rack, about 1 hour. Spread 3 to 4 tablespoons frosting over each cooled cupcake and serve.