Dark chocolate cupcakes

These really ought to be called OMG Cupcakes, especially after I chose a peanut butter frosting — other buttercream choices included peppermint, coffee and orange. I love dark chocolate to begin with, but the complexity of Dutched cocoa with the zing of sour cream is wonderful. And whoever first paired chocolate and peanut butter is almost worthy of culinary devotion. Best of all, bittersweet chocolate is now available like semi-sweet chips.

These are from the Dark Chocolate episode of America’s Test Kitchen, and while ATK says the recipe doesn’t double well, I can tell you it reduces well. I only made half and had no problems. Yes, you’ll dirty three bowls just for the cupcakes, but they’re light and luscious and worth it. The shaved chocolate was my idea; I like the contrast.

Dark Chocolate Cupcakes

This recipe does not double very well. Cupcakes made from a doubled batch and baked side by side in the oven yield a slightly compromised rise. It’s best to make two separate batches and bake each separately. Store leftover cupcakes (frosted or unfrosted) in the refrigerator, but let them come to room temperature before serving.

Makes 12 cupcakes

8 tablespoons unsalted butter, cut into 4 pieces
2 ounces bittersweet chocolate, chopped
1/2 cup Dutch-processed cocoa (1 1/2 ounces)
3/4 cup unbleached all-purpose flour (3 3/4 ounces)
1/2 teaspoon baking soda
3/4 teaspoon baking powder
2 large eggs
3/4 cup sugar (5 1/4 ounces)
1 teaspoon vanilla extract
1/2 teaspoon table salt
1/2 cup sour cream (4 ounces)

1. Adjust oven rack to lower-middle position; heat oven to 350 degrees. Line standard-sized muffin pan (cups have 1/2-cup capacity) with baking-cup liners.

2. Combine butter, chocolate, and cocoa in medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until butter and chocolate are melted and whisk until smooth and combined. Set aside to cool until just warm to the touch. (I microwaved them.)

3. Whisk flour, baking soda, and baking powder in small bowl to combine.

4. Whisk eggs in second medium bowl to combine; add sugar, vanilla, and salt and whisk until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift about one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined, then sift remaining flour mixture over and whisk until batter is homogenous and thick.

5. Divide batter evenly among muffin pan cups. Bake until skewer inserted into center of cupcakes comes out clean, 18 to 20 minutes.

6. Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 15 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before icing, about 30 minutes. (To frost: Mound about 2 tablespoons icing on center of each cupcake. Using small icing spatula or butter knife, spread icing to edge of cupcake, leaving slight mound in center.)

Easy Peanut Butter Buttercream

Can be made ahead and refrigerated; if refrigerated, however, they must stand at room temperature to soften before use. If using a hand-held mixer, increase mixing times significantly (at least 50 percent). This recipe can be doubled to make enough for a two-layer cake. (and from Ella…call me cheaper than free lunch, but I had no cream and wasn’t about to buy a whole container for such a small amount. I used milk. Also, I don’t understand their recent use of the wire whip attachment when air is not needed to be beaten into something. I used the flat beater, as KitchenAid recommends. )

Make 1 1/2 cups, enough for 12 cupcakes

8 tablespoons unsalted butter , softened
1/2 cup smooth peanut butter (don’t use old-fashioned or natural brand)
3/4 cup confectioners’ sugar 
Pinch table salt 
1/2 teaspoon vanilla extract 
1 tablespoon heavy cream 

In standing mixer fitted with whisk attachment, beat butter and peanut butter at medium-high speed until smooth, about 20 seconds. Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds; scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.

Tagged as: cupcakes