Chunky Chocolate Chip Cupcakes
Source of Recipe
posted to recipecircus by catgurrl, From "Great Cakes," by Carole Walter
List of Ingredients
16 paper cupcake cups
3 ounces unsweetened chocolate coarsely chopped
3/4 cup plus 2 Tbsp boiling water
2 cups sifted cake flour
1 tsp baking soda
1/2 tsp salt
2/3 cup unsalted butter slightly softened
1 1/4 cups superfine sugar
2 large eggs
1 tsp vanilla extract
1 pkg. chocolate chips (6-oz.)
-- Cream Cheese Frosting --
2/3 cup unsalted butter (1-1/3 sticks) at room temperature
1 pkg. regular cream cheese (8-oz.) at room temperature
1 pkg. low-fat cream cheese (8-oz.) at room temperature
1/2 tsp grated orange zest
2 1/2 cups sifted powdered sugar
Optional: 2 Tbsp sour cream
1 tsp vanilla extract Recipe
1. Fill cupcake pans with paper cups and set aside. Heat oven to 375 degrees (F).
2. Put the chocolate into a bowl and add the boiling water. Let stand 5 minutes, then whisk until the chocolate is completely melted and smooth. Set aside. In a separate bowl, sift together the cake flour, baking soda and salt. Set aside.
3. Put the butter into an electric mixer and cream until smooth and light in color, about 2 minutes. Gradually add sugar, scraping down the sides of the bowl. Add the eggs one at a time, beating 1 minute after each. Beat in the vanilla. Scrape down the bowl. Reduce the mixer to low. Add the dry ingredients in three additions, alternating with the melted chocolate. Mix just until incorporated. Stir in the chocolate chips.
4. Transfer the batter to the prepared pans, filling two-thirds full. Bake on center oven rack about 22 minutes, or until the cupcakes test done. (If 2 pans don't fit in your oven at the same time, bake one at a time.)
5. Cool the cakes in the pans 5 minutes before unmolding onto a cooling rack. Let cool completely before frosting.
6. For the Cream Cheese Frosting: Using a food processor or electric mixer, cream the butter with the cream cheese until smooth. Mix in the orange zest. Add the sugar, sour cream and vanilla, mixing until smooth and creamy. Transfer to a bowl. (If not using right away, cover and refrigerate. Remove from refrigerator about 30 minutes before using.) Frost cupcakes with cream cheese frosting.
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