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Cupcakes: Mom's Chocolate Cupcakes

Source of Recipe


Food & Wine Magazine






List of Ingredients



• 2 cups all-purpose flour
  
• 2 tsp baking powder
  
• 2 tsp baking soda
  
• 1 tsp salt
  
• 2 cups sugar
  
• 4 ounces unsweetened chocolate
  
• 6 Tbsp unsalted butter
  
• 1 tsp vanilla extract
  
• 2 eggs, lightly beaten
  
• *
  
• -- Silky Chocolate Frosting --
  
• 2/3 cup heavy cream
  
• 3/4 cup sugar
  
• 3 ounces unsweetened chocolate, cut into pieces
  
• 5 Tbsp unsalted butter, cut into pieces
  
• 3/4 tsp vanilla
  
• Pinch of salt
  






Instructions



1. Preheat oven to 375 degrees. Line two 12-cup muffin pans with foil liners. In medium bowl, sift together flour, baking powder, baking soda and salt.
   
   
2. In a medium saucepan, combine the sugar with 2 cups of water and bring to a boil over high heat, stirring, until the sugar dissolves. Pour the syrup into a heat-proof bowl and add the chocolate and butter. Let stand, stirring occasionally, until melted and slightly cooled. Stir in vanilla.
   
   
3. Beat the eggs into the chocolate mixture at medium speed. Add the dry ingredients all at once and beat at medium speed until smooth. Spoon the batter into the muffin cups, filling them halfway.
   
   
4. Bake for 18 to 20 minutes, or until the tops spring back when lightly pressed. Let the cupcakes cool for 30 minutes, then turn them out onto a rack to cool completely.
   
   
5. Meanwhile, make the frosting: In a medium saucepan, bring cream and sugar to a boil over moderately high heat. Reduce heat to low and simmer for 5 minutes, stirring occasionally. Pour cream into a heat-proof bowl and add chocolate, butter, vanilla and salt. Let stand, stirring occasionally, until chocolate and butter are melted. Refrigerate until chilled, then beat at medium speed until smooth and glossy.
   
   Frost cupcakes and serve.
   
   Makes 2 dozen cupcakes.