Deep dark chocolate cupcakesPosted: January 12, 2010
This year I will be baking for H work each month for the meeting where they also celebrate that month’s birthdays. To start off I wanted to make basic cupcakes with deep flavor. I found these on Cook’s Illustrated and they were FABULOUS! The batter was deep, dark, flavorful while still being a velvety batter. Once baked they were super soft and super chocolatey especially with the super smooth chocolate frosting. With the melted chocolates in the batter and frosting, it gave them the deepest darkest chocolate flavor yet wasnt overpowering at all. These are wonderful!
|8||tablespoons unsalted butter , cut into 4 pieces|
|2||ounces bittersweet chocolate , chopped|
|1/2||cup Dutch-processed cocoa (1 1/2 ounces)|
|3/4||cup unbleached all-purpose flour (3 3/4 ounces)|
|1/2||teaspoon baking soda|
|3/4||teaspoon baking powder|
|3/4||cup sugar (5 1/4 ounces)|
|1||teaspoon vanilla extract|
|1/2||teaspoon table salt|
|1/2||cup sour cream (4 ounces)|
Adjust oven rack to lower-middle position; heat oven to 350 degrees. Line standard-sized muffin pan (cups have 1/2-cup capacity) with baking-cup liners.
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 and combined. Set aside to cool until just warm to the touch.
Whisk flour, baking soda, and baking powder in small bowl to combine.
Whisk eggs in second medium bowl to combine; add sugar, vanilla, and salt and whisk until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift about one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined, then sift remaining flour mixture over and whisk until batter is homogenous and thick.
Divide batter evenly among muffin pan cups. Bake until skewer inserted into center of cupcakes comes out clean, 18 to 20 minutes.
Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 15 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before icing, about 30 minutes. (To frost: Mound about 2 tablespoons icing on center of each cupcake. Using small icing spatula or butter knife, spread icing to edge of cupcake, leaving slight mound in center).
Chocolate frosting-Martha Stewart:
Makes about 5 cups
1/2 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder
1/2 cup plus 1 tablespoon boiling water
2 1/4 cups (4 1/2 sticks) unsalted butter, room temperature
1/4 cup confectioners’ sugar, sifted
1/4 teaspoon salt
1 1/2 pounds best-quality semisweet chocolate, melted and cooled
Combine cocoa and the boiling water, stirring until cocoa has dissolved. With an electric mixer on medium-high speed, beat butter, confectioners’ sugar, and salt until pale and fluffy. Reduce speed to low. Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed. Beat in the cocoa mixture. If not using immediately, frosting can be refrigerated up to 5 days, or frozen up to 1 month, in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again.