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DEL.ICIO.USChocolate-Chocolate Cupcakes
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Just about any layer cake recipe makes good cupcakes. (Yes, you can use a cake mix, but where’s the fun in that?) Avoid poundcake recipes, unless you want very dense cakes. For nicely rounded cupcakes, defy the traditional instructions to fill cupcake molds two-thirds full and instead fill the molds about three-fourths full.
Very dark, not very sweet chocolate cake makes this a perfect dessert for grown-up parties.
-- Deborah Geering, for the Journal-Constitution
Hands on time: 20 minutes Total time: 45 minutes Serves: Makes 12 cupcakes
Ingredients:
-
1 cup all-purpose flour
1/4 cup cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup granulated sugar
1 egg
1 egg yolk
1/2 teaspoon vanilla extract
1/2 cup buttermilk
2 ounces bittersweet or semisweet chocolate, melted and cooled
Instructions:
Preheat oven to 350 degrees. Line cupcake molds with paper liners. In a small bowl, whisk the flour, cocoa, baking powder, baking soda and salt.
In a mixing bowl, cream together the butter and sugar until fluffy. Add the egg and beat for 1 minute, then beat in the egg yolk. Scrape down the sides of the bowl and beat again. Beat in the vanilla. Add 1/2 the dry ingredients and mix on low until just blended. Scrape down the bowl and add the buttermilk, mixing until incorporated, then mix in the remaining dry ingredients. Stir in the melted chocolate.
Divide the batter among the molds. Bake 22 to 25 minutes, or until the tops of the cakes are dry and springy to the touch and a knife inserted into the center comes out clean. Cool 5 minutes before removing from the pan to cool completely on a wire rack.
— Adapted from “Baking: From My Home to Yours,” by Dorie Greenspan (Houghton Mifflin, $40 )
In a mixing bowl, cream together the butter and sugar until fluffy. Add the egg and beat for 1 minute, then beat in the egg yolk. Scrape down the sides of the bowl and beat again. Beat in the vanilla. Add 1/2 the dry ingredients and mix on low until just blended. Scrape down the bowl and add the buttermilk, mixing until incorporated, then mix in the remaining dry ingredients. Stir in the melted chocolate.
Divide the batter among the molds. Bake 22 to 25 minutes, or until the tops of the cakes are dry and springy to the touch and a knife inserted into the center comes out clean. Cool 5 minutes before removing from the pan to cool completely on a wire rack.
— Adapted from “Baking: From My Home to Yours,” by Dorie Greenspan (Houghton Mifflin, $40 )
Nutrition:
Per cupcake: 199 calories (percent of calories from fat, 50), 3 grams protein, 23 grams carbohydrates, 2 grams fiber, 12 grams fat (7 grams saturated), 56 milligrams cholesterol, 100 milligrams sodium.
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