Chocolate Cupcakes Recipe

Chocolate Cupcakes Recipe

Prep Time

 

Cook Time

24 minutes

Serves

 
Chocolate Cupcakes Recipe

Chocolate Cupcakes Recipe. There are two secrets to these cupcakes. They get their rich, extra-chocolaty flavor from a combination of unsweetened cocoa powder and bittersweet chocolate, and their soft, moist texture from a simple hand-mixing method.

This recipe courtesy of Williams-Sonoma.

Adapted from Cupcakes, by Shelly Kaldunski (Weldon Owen, 2008).

Ingredients

  • 2/3 cup all-purpose flour
  • 2 1/2 tablespoons unsweetened cocoa powder
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 ounces bittersweet chocolate, chopped
  • 11 tablespoons unsalted butter, cut into pieces
  • 3/4 cup plus 2 tablespoons sugar
  • 3 eggs, at room temperature
  • 1 teaspoon vanilla extract
  • Chocolate or vanilla buttercream for frosting cupcakes (see related "Williams Sonoma" recipes)
  • Grated chocolate for garnish (optional)

Preparation

  • 1 Preheat an oven to 350°F. Line a standard 12-cup muffin pan with paper or foil liners.
  • 2 In a bowl, whisk together the flour, cocoa powder, baking powder and salt. Place the chocolate and butter in a large heatproof bowl and set over but not touching simmering water in a saucepan; stir frequently until melted and smooth, about 5 minutes. Remove the bowl from the saucepan and let the chocolate mixture cool to room temperature, 10 to 15 minutes.
  • 3 Using a wooden spoon, stir the sugar into the chocolate mixture until combined. Stir in the eggs one at a time, beating until combined after each addition, then beat in the vanilla. Gently fold in the flour mixture just until no traces of flour remain; do not overmix.
  • 4 Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full. Bake until a toothpick inserted into the center of a cupcake comes out with only a few moist crumbs attached, 22 to 24 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Then transfer the cupcakes to the rack and let cool completely, about 1 hour.
  • 5 Frost the cupcakes with the buttercream, garnish with grated chocolate and serve. (The frosted cupcakes can be refrigerated in an airtight container for up to 3 days; bring to room temperature before serving.)

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