Incredibly Moist Chocolate Cupcakes
Extremely moist chocolate cupcakes topped with rich chocolate fudge frosting.
Ingredients
sugar
2 cups
all-purpose flour (spoon flour into a dry-measure cup and level off)
1 1/2 cups
sour cream
1/2 cup
baking soda
1/2 teaspoon
salt
1/4 teaspoon
unsweetened chocolate (cut into 1/4-inch (6-mm) pieces)
4 ounces (100 grams)
boiling water
1 cup
unsalted butter (melted)
8 tablespoons (1 stick)
large eggs
2
vanilla extract
1 1/2 teaspoons
heavy whipping cream
1 cup
light corn syrup
1/2 cup
semisweet chocolate (melted and cooled)
12 ounces (350 grams)
unsalted butter (very soft)
6 tablespoons (3/4 stick)
vanilla extract
1 teaspoon
Instructions
1
Step 1
Set a rack in the middle of the oven and preheat to 350°F (180°C).
2
Step 2
For the cupcake batter, stir the sugar, flour, baking soda, and salt together in a mixing bowl. Set aside.
3
Step 3
Put the cut-up chocolate in a large mixing bowl and pour the boiling water over it. Let stand for 2 minutes, then whisk until smooth. Whisk in the butter, then the eggs, one at a time, whisking after each addition until smooth. Whisk in the vanilla and sour cream.
4
Step 4
Whisk in the flour and sugar mixture in 3 separate additions, whisking until smooth after each.
5
Step 5
Divide the batter equally among the cavities in the pans, spooning it in. Bake the cupcakes until they are well risen and deep golden, and feel firm when pressed in the center with a fingertip, about 20 minutes.
6
Step 6
Cool in the pans on racks for 5 minutes, then unmold, turn right side up again, and cool completely on racks.
7
Step 7
For the frosting, combine the cream and corn syrup in a small saucepan and whisk well to mix. Place over low heat and bring to a simmer. Remove from the heat and pour into a bowl to cool to lukewarm, about 110°F (45°C).
8
Step 8
Add the cooled cream mixture to the melted chocolate and whisk until smooth. Distribute the butter in small pieces all over the top of the chocolate mixture, then whisk it in smoothly. Whisk in the vanilla. Cool the icing until it is firm enough to spread.
9
Step 9
Use a small offset spatula to spread some of the icing on each cupcake. See Decorating Cakes & Cupcakes, page 267, for some ideas if you want to finish the cupcakes further.
