Rich Dark Chocolate Cupcakes
Makes 24 cupcakes
Cupcake batter:
2-1/2 cups flour
1-1/4 cups cocoa powder
2 cups granulated sugar
3-1/2 teaspoons baking soda
1-1/4 teaspoons baking powder
1-1/4 teaspoons salt
2 large eggs
1 large egg yolk
1-3/4 cups milk
1/2 cup plus 2 tablespoons oil
2 teaspoons pure vanilla extract
1-1/4 cups warm water
Frosting:
1 pound semisweet chocolate, finely chopped
6 tablespoons cocoa powder
1/2 teaspoon baking soda
6 tablespoons boiling water
1-1/2 cups unsalted butter, at room temperature
1/2 cups confectioners' sugar
Pinch of salt
Preheat oven to 350 degrees F. Line 2 12-cup muffin pans with paper liners.
Combine flour, cocoa, sugar, baking soda, baking powder and salt. Add eggs,
yolk, milk, oil, vanilla and water until fully combined. Pour batter into
prepared muffin pans and bake 20 to 25 minutes or until a toothpick comes
out clean. Let cupcakes cool completely on a wire rack before frosting. To
make frosting, heat chocolate in the top of a double boiler until fully
melted. Set aside to cool slightly. Meanwhile, stir together cocoa powder,
baking soda and boiling water. In a separate bowl, beat butter with
confectioners' sugar and salt until fluffy. Beat in melted chocolate and the
cocoa mixture until fully combined. Spread frosting onto cooled cupcakes.
Makes 24 cupcakes
Cupcake batter:
2-1/2 cups flour
1-1/4 cups cocoa powder
2 cups granulated sugar
3-1/2 teaspoons baking soda
1-1/4 teaspoons baking powder
1-1/4 teaspoons salt
2 large eggs
1 large egg yolk
1-3/4 cups milk
1/2 cup plus 2 tablespoons oil
2 teaspoons pure vanilla extract
1-1/4 cups warm water
Frosting:
1 pound semisweet chocolate, finely chopped
6 tablespoons cocoa powder
1/2 teaspoon baking soda
6 tablespoons boiling water
1-1/2 cups unsalted butter, at room temperature
1/2 cups confectioners' sugar
Pinch of salt
Preheat oven to 350 degrees F. Line 2 12-cup muffin pans with paper liners.
Combine flour, cocoa, sugar, baking soda, baking powder and salt. Add eggs,
yolk, milk, oil, vanilla and water until fully combined. Pour batter into
prepared muffin pans and bake 20 to 25 minutes or until a toothpick comes
out clean. Let cupcakes cool completely on a wire rack before frosting. To
make frosting, heat chocolate in the top of a double boiler until fully
melted. Set aside to cool slightly. Meanwhile, stir together cocoa powder,
baking soda and boiling water. In a separate bowl, beat butter with
confectioners' sugar and salt until fluffy. Beat in melted chocolate and the
cocoa mixture until fully combined. Spread frosting onto cooled cupcakes.
