Dorie Greenspan's Double Chocolate Cupcakes

Dorie Greenspan's Double Chocolate Cupcakes
The recipe Dorie Greenspan's Double Chocolate Cupcakes could satisfy your American craving in roughly 5 hours. This recipe covers 4% of your daily requirements of vitamins and minerals. One serving contains 169 calories, 3g of protein, and 6g of fat. This recipe serves 12. It works well as a very affordable dessert. A mixture of butter, flour, bittersweet chocolate, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

1
Getting ready: Center a rack in the oven and preheat to 350 degrees Fahrenheit. Fit the 12 molds of a muffin tin with paper muffin cups.
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Muffin LinersMuffin Liners
Muffin TrayMuffin Tray
OvenOven
2
Place on a baking sheet and set aside.
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Baking SheetBaking Sheet
1
Whisk together flour, cocoa powder, baking soda, baking powder, and salt. Set aside. Working with a stand mixer or a hand mixer and a large bowl, beat the butter at medium speed until soft and creamy.
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Baking SodaBaking Soda
Cocoa PowderCocoa Powder
ButterButter
All Purpose FlourAll Purpose Flour
SaltSalt
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Hand MixerHand Mixer
WhiskWhisk
BowlBowl
2
Add the sugar and beat for two minutes, until it is blended into the butter.
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ButterButter
SugarSugar
3
Add the egg, then the yolk, beating for 1 minute between each addition and scraping down the sides of the bowl as needed. Beat in the vanilla, then reduce the mixer speed to low and add half the dry ingredients, mixing only until they disappear. Scrape down the bowl and add the buttermilk, mixing until incorporated, then mix in the remaining dry ingredients. Scrape down the bowl, add the melted chocolate, and mix it in by hand with a rubber spatula. Divide the batter evenly into the prepared molds.
Ingredients you will need
ButtermilkButtermilk
ChocolateChocolate
VanillaVanilla
Egg YolkEgg Yolk
EggEgg
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SpatulaSpatula
BlenderBlender
BowlBowl
4
Bake for 22 - 25 minutes, or until the tops of the cakes are springy and a tester inserted in the centers comes out clean.
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OvenOven
5
Transfer the muffin pan to a cooling rack and allow the cakes to cool for 5 minutes before unmolding them. Cool to room temperature before glazing.
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Muffin TrayMuffin Tray
6
Make the glaze: Melt the chocolate in a heatproof bowl over a saucepan of simmering water.
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ChocolateChocolate
GlazeGlaze
WaterWater
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Sauce PanSauce Pan
BowlBowl
7
Transfer the bowl to the counter and allow it to sit for five minutes. Stir in sifted confectioner's sugar, followed by pieces of cold butter. Stir until the butter completely disappears into the chocolate. Use a small spatula to spread the glaze on the cupcakes or dip them if the glaze seems very thin (if you'd prefer, allow the glaze to cool more, then spread.)
Ingredients you will need
ChocolateChocolate
CupcakesCupcakes
ButterButter
DipDip
SugarSugar
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SpatulaSpatula
BowlBowl
DifficultyExpert
Ready In5 hrs
Servings12
Health Score1
CuisinesAmerican
Dish TypesSide Dish
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