Chocolate Cupcakes

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Preparation info

  • Difficulty

    Medium

  • Makes about

    18

    cupcakes

Appears in

New York Cult Recipes

New York Cult Recipes

By Marc Grossman

Published 2013

  • About

The following are my three favourite cupcake recipes. Feel free to mix and match the batter and frosting recipes in different ways.


Ingredients

Ingredients for Melting

  • 200 g (7 oz) dark chocolate, cut into pieces
  • 250 g (9 oz/1 cup) unsalted butter
  • teaspoons cocoa powder

Ingredients for Whisking

  • 6 eggs, separated
  • 225 g (8 oz) caster (superfine) sugar

Dry Ingredients

  • 165 g ( oz) plain (all-purpose) flour
  • 1 pinch salt

Coffee Frosting

  • 125 g ( oz/½ cup) unsalted butter, softened
  • 225 g (8 oz) icing (confectioners’) sugar
  • 25 g (1 oz) light brown sugar
  • 45 ml ( fl oz) cold espresso coffee
  • 1 teaspoon coffee extract

Method

The Chocolate Cupcake

Preheat the oven to 160°C (315°F/Gas 2–3). In a saucepan, melt the pieces of chocolate with the butter and cocoa powder, stirring regularly. Remove from heat. Whisk together the egg yolks and sugar until thick and pale. Beat the egg whites until stiff peaks form. Combine the dry ingredients in a bowl. Gradually add the combined dry ingredients to the egg yolk and sugar mixture. Mix well, then pour in the melted chocolate–butter mixture while stirring. Carefully fold in the beaten egg whites using a spatula. Fill muffin tins with paper liners and divide the batter between them. Cook in the oven for about 20 minutes. Allow to cool. Turn out the cupcakes and spread frosting on each one using a spatula.

The Coffee Frosting

Beat the butter and sugars together in a food processor or with a spatula until smooth. Add the coffee and the coffee extract and mix again vigorously in the processor or with the spatula for at least 5 minutes until the mixture becomes creamy. It is then ready to use.