Tomorrow is our one year anniversary!! It’s been a very busy year, but a fun one for sure.

To celebrate, I was going to make us a cake, but instead we found these cupcakes that Shane really wanted and ran with them instead. I didn’t try these yet, but Shane had two and really liked them so I’d say they were a hit!

Chocolate-Chocolate Cupcakes
from Baking: From My Home to Yours, by Dorie Greenspan

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 stick (8 tablespoons) unsalted temperature, at room temperature
3/4 cup sugar
1 large egg
1 large egg yolk
1/2 teaspoon pure vanilla extract
1/2 cup buttermilk
2 ounces bittersweet chocolate, melted and cooled

For the Glaze:
3 ounces bittersweet chocolate, coarsely chopped
1 tablespoon confectioners’ sugar, sifted
2 tablespoons cold unsalted butter, cut into 6 pieces

Preheat oven to 350F. Prepare a muffin pan by lining with paper or foil liners.

Whisk together the flour, cocoa, baking powder, baking soda and salt.

Working with a stand mixer, preferably fitted with a paddle attachment, beat the butter at medium speed until soft and creamy. Add the sugar and beat for about 2 minutes, until it is blended into the butter. Add the egg, then the yolk, beating for 1 minute after each addition and scraping down the sides and bottom of the bowl with a rubber spatula as needed. Beat in the vanilla, then reduce the mixer speed to low and add half the dry ingredients, mixing only until they disappear. Scrape down the bowl and add the buttermilk, mixing until incorporated, then mix in the remaining dry ingredients. Scrape down the bowl, add the melted chocolate and mix it in with the rubber spatula. Divide the batter evenly among the muffin molds.

Bake for 22-25 minutes, or until the tops of the cakes are dry and springy to the touch and a knife inserted into their centers comes out clean. Transfer the muffin pan to a rack and let the cakes cool for 5 minutes before unmolding them. Cool to room temperature on the rack before glazing.

To Make the Glaze:
Melt the chocolate in a heatproof bowl over a saucepan of simmering water. Transfer the bowl to the counter and let stand for 5 minutes.

Using a small whisk or rubber spatula, stir the confectioners’ sugar into the chocolate, followed by the pieces of cold butter. The glaze may be very thin at this point, or it might be perfectly spreadable. If it is too thin to spread, stir it over ice water for a few seconds (less than a minute). With a small metal icing spatula, give each cupcake a crown of shiny ganache and let the glaze set at room temperature.

Makes 12 cupcakes.

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