Name: Chocolate Cupcakes with Crispy Magic Frosting
Yield: Makes 12 cupcakes
Ingredients: 1 teaspoon baking powder; 2 ounces (56 grams) unsweetened chocolate, chopped; 1 cup (140 grams) unbleached all-purpose flour; 1 tablespoon vanilla extract; ⅓ cup (80 grams) water; ½ cup (1 stick/114 grams) unsalted butter; ½ teaspoon baking soda; 1 egg yolk; ¼ teaspoon kosher salt; ½ cup (120 grams) milk; 2 egg whites; 2 tablespoons milk; ½ teaspoon kosher salt; 1⅔ cups (230 grams) confectioners’ sugar; 1½ cups (3 sticks/342 grams) unsalted butter, at room temperature, cut into 2-inch chunks; ⅔ cup (140 grams) granulated sugar; ¼ cup (30 grams) Dutch-processed cocoa powder; 1 egg; 1 cup (200 grams) granulated sugar; ½ teaspoon vanilla extract

Preparation info

Makes
12
cupcakes

Difficulty
Easy

Appears in

Flour

By Joanne Chang

Published 2010

About

In Amanda Hesser’s lovely book Cooking for Mr. Latte, she shares an appealing recipe for chocolate cake that she calls Dump Cake. Okay, maybe the name isn’t so appealing, but after years of making cakes that involve folding two-thirds of this into one-eighth of that and timing the mixer for one minute and fourteen secon

Ingredients

Cake
Dessert
Vegetarian

Method

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of