Chocolate Chocolate Cupcakes
Baking From My Home To Yours Copyright 2006
For the cupcakes
1 cup all-purpose flour
¼ cup unsweetened cocoa powder
¼ tsp baking powder
¼ tsp baking soda
¼ tsp salt
1 stick (8 tbs) unsalted butter, at room temperature
¾ cup sugar
1 large egg
1 large egg yolk
½ tsp pure vanilla extract
½ cup buttermilk I used soured milk (milk & vinegar)
2 oz bittersweet chocolate, melted and cooled
For the glaze I didn't make the glaze.
3 oz bittersweet chocolate, coarsely chopped (Valrhona bittersweet 70%)
1 tbs confectioners’ sugar, sifted
2 tbs cold unsalted butter, cut into 6 pieces
Center a rack in the oven and preheat the oven to 350 degrees F. Fit the 12 molds in a regular-size muffin pan with paper muffin cups, or butter them, dust them with flour and tap out the excess.
Whisk together the flour, cocoa, baking powder, baking soda and salt.
Working with a stand mixer, preferably fitted with the paddle attachment, or with a hand mixer in a large bowl, beat the butter at medium speed until soft and creamy. Add the sugar and beat for about 2 minutes, until it is blended into the butter. Add the egg, then the yolk, beating 1 minute after each addition and scraping down the sides and bottom of the bowl with a rubber spatula as needed. Beat in the vanilla, then reduce the mixer speed to low and add half the dry ingredients, mixing only until they disappear. Scrape down the bowl and add the buttermilk, mixing until incorporated, then mix in the remaining dry ingredients. Scrape down the bowl, add the melted chocolate and mix it in with the rubber spatula. Divide the batter evenly among the muffin molds.
Bake for 22 to 25 minutes, or until the tops of the cakes are dry and springy to the touch and a knife inserted into their centers comes out clean. Transfer the muffin pan to a rack and let the cakes cool for 5 minutes before unmolding. Cool to room temperature on the rack before glazing.
To make the Glaze
Melt the chocolate in a heatproof bowl over a saucepan of simmering water. Transfer the bowl to the counter and let stand for 5 minutes.
Using a small whisk or rubber spatula, stir the confectioners’ sugar into the chocolate, followed by the pieces of cold butter. The glaze may be very thin at this point or may be perfectly spreadable. If it is too thin to spread or use as a dip, stir it over ice water for a few seconds – really less than a minute. With a small metal icing spatula, give each cupcake a crown of shiny ganache, and let the glaze set at room temperature (or in the fridge if you are in a hurry). If the ganache loses its gloss and you miss it, give the tops of the cakes a puff of hot air from a hairdryer right before serving.
I've not had good luck with chocolate cupcakes. For my son's birthday, the first batch was a messy disaster and the second batch was dry. I've skipped over this recipe in the past because Dorie describes them as 'adult' but oh my, am I ever glad I finally made these.
These really hit the spot for me. They weren't too sweet and they had a very nice texture that I can't quite describe. They weren't dry nor were they particularly moist but they seemed just right. The tops were a bit chewy like a brownie and I thought they were great plain. I made these to freeze for my son who often needs a cupcake on the fly due to his peanut allergy (he can't have bakery cake or cupcakes) but not many made it into the freezer. I ate five of these! Not at once but over the course of a couple of days.
Blast From The Past: Pineapple Oatmeal Muffins from September 2007. I haven't been making many muffins these days but I should get back into the habit.
Question of the Day: Have you made any of Dorie's recipes?