The Very BEST Chocolate Cupcakes
Ingredients: all-purpose flour, granulated sugar, kosher salt, baking soda, cocoa powder · 55 min cook time · 380kcal · $17.60
Ingredients
180g all-purpose flour, 265g granulated sugar, 2.5g kosher salt, 6g baking soda, 25g cocoa powder, 120ml milk, 15ml white vinegar, 2whole eggs, 60g sour cream, 80ml vegetable oil, 60ml hot coffee, 10ml vanilla extract, 5whole egg whites, 300g granulated sugar for meringue, 280g bittersweet chocolate, 450g unsalted butter
Instructions
1. Sift together all-purpose flour, granulated sugar, salt, and baking soda into a bowl.
2. Add cocoa powder and sift it into the dry mixture, then whisk to combine.
3. Prepare mock buttermilk by combining regular milk and white vinegar.
4. In a separate bowl, whisk together whole eggs, sour cream, vegetable oil, mock buttermilk, hot coffee, and vanilla extract.
5. Pour the wet ingredients into the dry ingredients and whisk until smooth and well combined.
6. Line a muffin tin with paper liners and fill each liner about two-thirds full with batter using an ice cream scoop.
7. Bake at 350°F (176°C) for 25 minutes or until cupcakes are springy and set.
8. Separate egg whites into a clean bowl and add granulated sugar and a pinch of salt to make Swiss meringue buttercream.
9. Heat the egg white mixture over a double boiler, whisking constantly, until it reaches 160°F.
10. Transfer the heated egg mixture to a stand mixer and whip on high until fluffy and cooled to room temperature.
11. Melt bittersweet chocolate over a double boiler and let cool slightly.
12. Gradually beat room temperature unsalted butter into the whipped meringue until smooth.
13. Drizzle the cooled melted chocolate into the buttercream while mixing on low to create chocolate Swiss meringue buttercream.
14. Transfer buttercream to a piping bag fitted with a large open star tip and pipe onto the cooled cupcakes.
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