Chocolate Cupcakes
Chocolate Cupcakes
Ingredients
- 1 1/2 cups (375 ml) unbleached all-purpose flour
- 1/3 cup (75 ml) cocoa powder, sifted
- 2 teaspoons (10 ml) baking powder
- 1/4 teaspoon (1 ml) salt
- 2 oz (55 g) dark chocolate, coarsely chopped
- 1/4 cup (60 ml) unsalted butter, cut into cubes
- 1/2 cup (125 ml) milk
- 1 teaspoon (5 ml) white vinegar
- 1 egg
- 1 cup (250 ml) sugar
- 8 oz (225 g) dark chocolate, coarsely chopped
- 3/4 cup (180 ml) 35% cream
- 3 tablespoons (45 ml) light corn syrup
Instructions
- With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line 16 muffin cups with paper or silicone liners. Set aside.
- In a bowl, combine flour, cocoa powder, baking powder and salt. Set aside.
- In another bowl over a double boiler or in the microwave oven, melt chocolate and butter. Remove bowl from the double boiler. Let cool.
- In a measuring cup, combine milk and vinegar. Set aside.
- In a bowl, beat egg and sugar until the mixture lightens. Add cooled chocolate mixture and combine well. Add dry ingredients alternately with the milk mixture until smooth.
- With a 60 ml (¼ cup) ice cream scoop, spoon batter into cups. Bake for about 22 minutes or until a toothpick inserted in the centre of a cupcake comes out clean. Cool on a wire rack.
Chocolate Cupcakes