Chocolate Cupcakes

It didn't take long to decide which cupcake to share next on High Altitude Cupcakes. Because this wouldn't be a proper collection without it and because you asked for it, it's time for chocolate! Chocolate is one of my absolute favorite flavors whether combined with others or by itself. Yet even when fused with other flavors, it can't help but stand out as a dominant one.

These Chocolate Cupcakes have an intense, deep chocolate flavor that is truly decadent. The combinations are endless with this base chocolate cake recipe. Chocolate+peanut butter and chocolate+hazelnut being a couple of my favorites.

This recipe takes a bit of preparation, but believe me its worth it! To offload some of the work, I use a mini food processor to finely chop the chocolate. It ends up being almost the consistency of the cocoa. The espresso powder is optional but definitely enhances the chocolate taste without adding coffee to the flavor of the cake.

Remember to not over mix the batter. When flour is added to water or wet ingredients, it activates the production of gluten. Gluten along with other strengtheners (i.e. eggs, water, milk) acts to give the cake structure or strength, but must be balanced with tenderizers (i.e fat, sugar, leaveners) so as to make the cake fluffy, moist, and tender. Mixing increases the production of glutens and disrupts the delicate balance.

Chocolate Cupcakes
preheat oven to 350 degrees

3/4 cup unsalted butter, divided and softened

4 oz unsweetened chocolate, finely chopped

1/4 cup Dutch-processed cocoa

1/2 tsp espresso powder (optional)

1/2 cup hot water

1 1/2 cups caster sugar, divided

8.75 oz all purpose flour

1 1/2 tsp baking soda

1 tsp salt

1 1/2 cups buttermilk

2 tsp vanilla

4 eggs

2 egg yolks

1. Combine chocolate, espresso powder, cocoa, and water in a double broiler over the stove. Stir with rubber spatula until melted.
2. Add 1/2 cup of sugar and stir until thick and glossy. Set aside and cool completely.
3. In medium bowl, combine flour, baking soda, and salt. Set aside.
4. In small bowl, combine buttermilk and vanilla. Set aside.
5. In a stand mixer, whisk eggs until combined. Add remaining sugar and whisk on high until fluffy and lighten in color. (about 2 minutes)
6. Using the paddle attachment, add chocolate mixture and mix on medium until combined. (about 30 seconds)
7. Add butter one tbsp at a time, mixing about 10 seconds between them.
8. Add 1/3 of the flour mixture, followed by 1/2 of the buttermilk mixture until just combined. Repeat with 1/2 of flour mixture, followed by the remaining buttermilk, followed by the remaining flour mixture until just combined.

Fill cupcake liners to about 3/4 full. Makes about 30 cupcakes. Bake until cake tester comes out clean, about 12 minutes. Set aside to cool.

When the cupcakes come out of the oven, they should spring up when you touch them. 

Chocolate Buttercream Frosting
1 cup unsalted butter, softened
3 1/2 cups powdered sugar
1/2 cup Dutch-processed cocoa powder
1/2 tsp salt
1 tsp vanilla extract
6 tbsp whipping cream

1. In the bowl of a stand mixer fitted with the whisk attachment, cream softened butter, salt, cocoa, and vanilla. Mix well.
2. Add powdered sugar 1 cup at a time alternating with 2 tsp of whipping cream. Add more cream or powdered sugar to achieve desired consistency.
3. Fill pastry bag with large tip and frost cupcakes.