Ingredients
- large eggs
- 115 grams (1/2 cup and 1 tablespoon) white granulated sugar
- 85 grams (3 oz.) dark chocolate
- 160 grams (3/4 cup) unsalted butter
- 1 teaspoon vanilla essence
- 65 grams (1/2 cup) all-purpose white flour
- A pinch of salt
- 14 grams (2 tablespoons) unsweetened cocoa powder
- 1 teaspoon baking powder
Preparation
Step 1
A – Make the Batter
1- In a sifter, combine the flour, cocoa powder, and baking powder. Sift into a large bowl.
2- Place a separate bowl over a saucepan with simmering water. Add the butter and dark chocolate in the bowl, and let them melt over this hot water bath, or what we call “bain-marie”.
3- Once melted, remove the bowl from the saucepan and place it on your kitchen counter. Stir together the butter and chocolate into a smooth mixture of heaven.
4- Add the sugar and a pinch of salt, and whisk with love until all ingredients are well integrated.
5- Add the eggs one at a time to the chocolate mixture while mixing with an eggbeater.
6- Next, add vanilla paste and continue beating for a few minutes until you get a smooth fluffy texture.
7- Add the dry mixture, little by little, to the chocolate heaven and use your spatula to fold the ingredients in a gentle circular movement, from top to bottom, so we keep the nice fluffy volume of the whipped eggs.
B – Bake the Cupcakes
8- Place the batter in a piping bag and pipe it in cupcake liners that you already placed in your cupcake baking pan.
9- Fill the cupcakes liners 2/3 of the way full as the cupcakes will puff up when baked!
10- Bake in a preheated oven to 360 F / 180 C for about 25 minutes.
11- Once done, gently press in the center of the cupcakes. They should feel firm and springy.