Chocolate Cupcakes

In a fitting post to follow one about vanilla cupcakes, I present to you another staple: chocolate cupcakes, chocolate frosting. Personally, I'm not a huge fan of chocolate-on-chocolate action, but both of these recipes are good paired with other recipes. I actually like chocolate cupcakes with my vanilla buttercream; they compliment each other and produce a cookies-and-cream effect.

I should say that it took a while to find a good chocolate cupcake. I want a cupcake that rich and fudgy. The fats and use of cream in this recipe provides that delicious rich texture.

Chocolate Cupcakes, Chocolate Frosting

  2/3 cup cocoa powder

  1/2 cup hot coffee 

1 3/4 cup all-purpose flour

  3/4 tsp salt

    1 tsp baking powder

 

  1/2 cup butter, melted

  1/3 cup vegetable or canola oil 

1 3/4 cup granulated sugar

    2 large eggs

    2 large egg yolks

1 1/2 tsp vanilla extract

   

  1/2 cup heavy cream

Preheat oven to 350 degrees and line two muffin tins with 20 cupcake liners. In a medium sized bowl, combine cocoa powder and coffee until blended. In another bowl, combine the flour, salt, and baking powder.

In the bowl of a stand mixer, combine butter, oil, and sugar, beating until blended, about 2-3 minutes on medium speed. Add in eggs and egg yolks, mixing after each addition. Mix in the vanilla. Add in the cocoa mixture, scraping down the bowl as necessary.

Mix in the cream alternately with the flour mixture, beginning and ending with the flour mixture. Fill cupcake liners 3/4 full and bake 18-20 minutes, until a toothpick inserted in the center comes out with only a few moist crumbs attached.

Chocolate Frosting

1 cups salted butter, at room temperature
3 1/2 cups confectioner's sugar + 1/4 cup cocoa powder
8 oz quality dark or extra dark chocolate, chopped, melted and slightly cooled
1 tbsp vanilla
2-3 tbsp whipping cream

Combine the powdered sugar and cocoa in a bowl. In the bowl of a stand mixer, beat the butter until light and fluffy, about 3-5 minutes. Add the confectioner's sugar mixture about 1 cup at a time, beating well after each addition. With the mixer on low, stream in the melted and cooled chocolate. Add in the vanilla and 1 tbsp of whipping cream. Beat to combine, check the texture, and add more cream as necessary.