cupcakes Chocolate

By á-27150

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.

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)

Preparation

Step 1

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).