Chocolate Cupcakes.
Recipe adapted from America’s Test Kitchen “Dark Chocolate Cupcakes”.
Makes 12
Time: 45 minutes, plus cooling time
Ingredients:
Cupcakes:
8 tablespoons unsalted butter, cut into 4 pieces
2 ounces bittersweet chocolate, chopped
1/2 Dutch-process cocoa
3/4 cup unbleached all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon kosher salt
2 large eggs
3/4 cup sugar
1 teaspoon vanilla extract
*1/4 cup brewed coffee, or instant coffee
1/2 cup sour cream
Frosting:
10 tablespoons unsalted butter, softened
1 cup confectioners’ sugar
Pinch of salt
4 ounces semisweet chocolate, melted and cooled
1/2 teaspoon vanilla extract
*The coffee is optional, but enhances the chocolate flavor.
Instructions:
For the cupcakes:
1. Adjust oven rack to rack position 3; heat oven on bake mode at 350°. Line standard-sized muffin tin with baking cup liners.
2. Combine butter, chocolate, and cocoa in medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until butter and chocolate are melted and whisk until smooth. Set aside to cool until just warm to the touch. Alternatively, melt the chocolate, butter, and cocoa on the Wolf induction burner on melt mode.
3. In a small bowl, whisk flour, baking soda, baking powder, and salt.
4. In a medium bowl, whisk eggs, sugar, vanilla, and coffee until fully incorporated. Whisk in the cooled chocolate. Add the flour mixture and whisk until just combined. Fold in sour cream, do not over mix.
5. Divide batter evenly among muffin tin cups. Bake until skewer inserted into center of cupcakes comes out clean, 18-20 minutes.
6. Allow cupcakes to cool completely before frosting, about 45 minutes.
For the frosting:
1. In standing mixer fitted with whisk attachment, beat butter at medium-high speed until smooth. Add confectioners’ sugar and salt; beat until most of the sugar is moistened. Add vanilla and beat at medium speed until incorporated. Add chocolate and beat on medium-high until light and fluffy, about 2-3 minutes, scraping down bowl once or twice.
3. Frost cupcakes with a small spatula or piping bag.