Recipes Discovered – Recipes

Read my review of this recipe.

Ingredients:

Cake:

• 1 cup flour
• 1/4 cup cocoa powder
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 8 tablespoons butter, at room temperature
• 3/4 cup sugar
• 1 egg
• 1 egg yolk
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 2 ounces bittersweet chocolate, melted and cooled

Glaze:

• 3 ounces bittersweet chocolate, coarsely chopped
• 1 tablespoon powdered sugar, sifted
• 2 tablespoons cold butter, cut into 6 pieces

Directions:

Center a rack in the oven and preheat to 350 degrees. Grease 12 muffin tins or use paper liners.

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

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 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 mixer speed to low, and add half of 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 to 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 pan to a wire rack and cool for 5 minutes, before unmolding them. Cool to room temperature.

To make the glaze, melt the chocolate in a heatproof bowl over a saucepan of shimmering 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 may be perfectly spreadable. If it is too thin to spread or use as a dip (dip the tops of the cakes into the ganache, then give the cakes a little twirl as you pull them out, so they have a squiggle of glaze in the center), stir it over ice water for a few seconds – really 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 (or in the fridge if you are in a hurry). If the ganache loses its gloss and you miss it, give the tops of the cakes a puff of hot air from a hairdryer right before serving.

Makes 12 cupcakes.

Nutrition:

Substitutions:

Although the chocolate glaze is delicious, my love of peanut butter prevailed, so I filled and frosted the cupcakes with peanut butter frosting.

Recipe courtesy of Baking: From My Home to Yours