The Best Chocolate Cupcakes

handletheheat.com

Glen Raymond

subheading: For the cupcakes:

5 ounces (142 grams) bittersweet baking chocolate, finely chopped

⅓ cup (28 grams) Dutch-process cocoa

1 teaspoon instant espresso powder

½ cup boiling water

¾ cup (95 grams) all-purpose flour

½ cup (100 grams) granulated sugar

½ cup (100 grams) packed light brown sugar

½ teaspoon fine salt

½ teaspoon baking soda

½ cup (113 grams) sour cream (or plain full fat yogurt), at room temperature

¼ cup vegetable oil

2 large eggs plus one egg yolk, at room temperature

2 teaspoons white vinegar

1 teaspoon vanilla extract

subheading: For the frosting:

½ cup cold heavy whipping cream

4 ounces (113 grams) finely chopped semisweet chocolate (don't use chocolate chips)

3 sticks (340 grams) unsalted butter, at a cool room temperature

2 cups (250 grams) powdered sugar, sifted (preferably organic*)

1 cup (85 grams) Dutch process cocoa powder, sifted

2 teaspoons vanilla extract

¼ teaspoon fine sea salt

Directions at handletheheat.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer