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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 60 |
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from , originally from gourmet magazine // a not-too-sweet chocolate cupcake, suggested to be frosted with butterscotch icing // yet to try Ingredients:
1/3 cup dutch-processed cocoa powder |
1/2 cup water |
1 cup all-purpose flour |
1/2 teaspoon baking soda |
1 pinch salt |
6 tablespoons unsalted butter, softened |
1/2 cup sugar |
1 whole large egg |
1 large egg yolk |
Directions:
1. Preheat oven to 350 degrees.
2. Line 12 half-cup muffin tins with paper lines.
3. Boil water.
4. In a small bowl whisk together the cocoa powder and the water until the cocoa powder is dissolved and let the mixture cool to room temperature.
5. In another bowl whisk together the flour, the baking soda, and a pinch of salt.
6. In a bowl with an electric mixer cream together the butter and the sugar and beat in the whole egg and the egg yolk, beating until the mixture is combined well.
7. Beat in the cocoa mixture alternately with the flour mixture, beating well after each addition.
8. Divide the batter among paper-lined muffin tins.
9. Bake the cupcakes for 25 to 30 minutes, or until a tester comes out clean. Turn the cupcakes out onto a rack and let them cool completely before frosting.
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