cupcakes Chocolate

There are two secrets to these cupcakes. They get their rich, extra-chocolaty flavor from a combination of unsweetened cocoa powder and bittersweet chocolate, and their soft, moist texture from a simple hand-mixing method.

cupcakes Chocolate
cupcakes Chocolate

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Ingredients:

  • 2/3

    cup all-purpose flour

  • 2 1/2

    Tbs. unsweetened cocoa powder

  • 3/4

    tsp. baking powder

  • 1/4

    tsp. salt

  • 3

    oz. bittersweet chocolate, chopped

  • 11

    Tbs. unsalted butter, cut into pieces

  • 3/4

    cup plus 2 Tbs. sugar

  • 3

    eggs, at room temperature

  • 1

    tsp. vanilla extract

  • Chocolate or vanilla buttercream for frosting cupcakes (see related

  • recipes at left)

  • Grated chocolate for garnish (optional)

Directions

Directions: Preheat an oven to 350°F. Line a standard 12-cup muffin pan with paper or foil liners. In a bowl, whisk together the flour, cocoa powder, baking 'powder and salt. Place the chocolate and butter in a large heatproof bowl and set over but not touching simmering water in a saucepan; stir frequently until melted and smooth, about 5 minutes. Remove the bowl from the saucepan and let the chocolate mixture cool to room temperature, 10 to 15 minutes. Using a wooden spoon, stir the sugar into the chocolate mixture until combined. Stir in the eggs one at a time, beating until combined after each addition, then beat in the vanilla. Gently fold in the flour mixture just until no traces of flour remain; do not over mix. Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full. Bake until a toothpick inserted into the center of a cupcake comes out with only a few moist crumbs attached, 22 to 24 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Then transfer the cupcakes to the rack and let cool completely, about 1 hour. Frost the cupcakes with the buttercream, garnish with grated chocolate and serve. (The frosted cupcakes can be refrigerated in an airtight container for up to 3 days; bring to room temperature before serving.) Makes 12 cupcakes. Adapted from Cupcakes, by Shelly Kaldunski (Weldon Owen, 2008).

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