Chocolate Cupcakes with Crispy Magic Frosting

Ingredients

2 ounces (56 grams) unsweetened chocolate, chopped
1/4 cup (30 grams) Dutch-processed cocoa powder
1 cup (200 grams) granulated sugar
1/2 cup (1 stick/114 grams) unsalted butter
1/3 cup (80 grams) water
1/2 cup (120 grams) milk
1 egg
1 egg yolk
1/2 teaspoon vanilla extract
1 cup (140 grams) unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt

Instructions

Position a rack in the center of the oven, and heat the oven to 350 degrees F. Butter and flour a standard 12-cup muffin tin, or line with paper liners.

In a small heatproof bowl, combine the chocolate and cocoa powder. In a small saucepan, heat the granulated sugar, butter, and water over medium-high heat, whisking occasionally, for 3 to 4 minutes, or until the butter is melted and the sugar is dissolved. Pour the hot butter-sugar mixture over the chocolate-cocoa mixture and whisk until the chocolate is completely melted and the mixture is homogeneous.

Whisk the milk, egg, egg yolk, and vanilla into the chocolate mixture until thoroughly combined.

In a bowl, stir together the flour, baking powder, baking soda, and salt until well mixed. Dump the flour mixture on top of the chocolate mixture. Whisk until the dry ingredients are totally mixed into the chocolate mixture. Let the batter sit for at least 1 hour at room temperature, or transfer to an airtight container and store in the refrigerator for up to 3 days. (This allows the liquid to be totally absorbeci into the batter, so the batter thickens up a bit and isn't so soupy.)

Spoon the batter into the prepared muffin cups, dividing it evenly and filling the cups to the rim. Bake for about 30 minutes, or until the tops spring back when pressed with a fingertip. Let cool completely in the pan on a wire rack.

Crispy Magic Frosting

Yield: 

12 cupcakes

Course

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