I recently received a trial issue of Cook’s Illustrated and I didn’t think it’d like it. It’s all in black and white and didn’t look very interesting at first glance. A second, longer glance proved otherwise. I think I will have to subscribe to this. There is so much good information to go with each recipe, it’s so informative! There was a recipe for the Ultimate Chocolate Cupcakes in it, and let me tell you, they are ULTIMATE! They are so freaking good.
I cut the recipe in half to just make 6, but I’m going to post the full recipe because I know most people want more than that! I made what was supposed to be the ganache filling, but it didn’t work for me, you couldn’t see any filling. This recipe WAS a little more involved, but let me assure you, it is WORTH it. Like I said, SO freaking good!
Ultimate Chocolate Cupcakes
Recipe from: Cooks Illustrated, May & June 2010, p.23
2 oz. bittersweet chocolate, chopped fine
1/4 cup heavy cream
1 tbsp confectioner’s sugar
3 oz. bittersweet chocolate, chopped fine
1/3 cup cocoa
3/4 cup hot coffee
3/4 cup bread flour
3/4 cup granulated sugar
1/2 tsp table salt
1/2 tsp baking soda
6 tbsp vegetable oil
2 large eggs
2 tsp white vinegar
1 tsp vanilla extract
1 recipe frosting
Creamy Chocolate Frosting:
1/3 cup granulated sugar
2 large egg whites
12 tbsp butter, softened and cut into 1 tbsp pieces
6 oz. bittersweet chocolate, melted and cooled to between 85-100 degrees
1/2 tsp vanilla extract
Place chocolate, cream and powdered sugar in a microwave-safe bowl. Heat on high until warm to touch. Whisk until smooth and place bowl in the refrigerator until just chilled, no longer than half an hour.
Preheat oven to 350. Line standard size muffin tin with baking cups. Place chocolate and cocoa in a bowl and pour the hot coffee over. Whisk until smooth then set in the refrigerator to cool, about 20 min. In another bowl, whisk the flour, sugar, salt and baking soda together, set aside.
Whisk oil, eggs, vinegar and vanilla into the cooled chocolate mixture until smooth, then whisk in the flour mixture. Divide batter into the baking cups and place 1 rounded spoon of ganache on top of each cupcake. Bake 17-19 minutes, until cupcakes are set and just firm to the touch. Cool completely on a rack before icing.
Creamy Chocolate Frosting:
Combine sugar, egg whites and salt in the bowl of a stand mixer. Place the bowl over a small pot of boiling water and whisk gently and constantly until the mixture reaches 150 on a thermometer, about 2-3 minutes.
Place bowl back in the stand mixer fitted with the whisk attachment. Beat at medium speed about 1-2 minutes (should look like shaving cream). One piece at a time, add the butter, then the cooled melted chocolate and vanilla. Mix until combined, then bump up the speed to med-high and beat until light and fluffy.