Chocolate Cupcakes


1-3/4 cups plus 2 tablespoons sugar
4 ounces unsweetened chocolate
2 sticks (1/2 pound) unsalted butter
3/4 cup water
1 cup milk
1 teaspoon balsamic vinegar
2 large eggs
1 teaspoon vanilla
2 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 batch Vanilla Frosting



Heat oven to 350°. In a large double boiler over simmering water, melt sugar, chocolate, butter, and water, and whisk well to combine. Let cool to room temperature. Stir in milk, vinegar, eggs, and vanilla, and set aside. In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Fold into chocolate mixture.

Pour to the rim of lined muffin tins and bake 15 to 20 minutes (tops will spring back when lightly touched). Let cool completely, and top with Vanilla Frosting.

Adapted from Joanne Chang, Flour Bakery & Cafe


Vanilla Frosting


1/2 cup sugar
2 large egg whites
3 sticks (3/4 pound) unsalted butter, cut into 1-inch pieces
2 teaspoons vanilla
Pinch of salt



In a medium bowl, combine ingredients until smooth.


Cooking & Recipes


16 cupcakes

Preparation Method


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