Chocolate Cupcakes with a Tall Crown

Set out all purpose flour 1 cup + 2 tablespoons, Dutch processed cocoa powder the highest quality possible, and espresso powder before you start Chocolate Cupcakes with a Tall Crown. The batch is written for 18 people.

Count on 1 hour of prep, 15 minutes of cooking, about 1 hour from the first measurement to the plate.

Ingredients Method

What goes in the bowl

For the Cupcakes

• 18 tablespoons all purpose flour 1 cup + 2 tablespoons
• ½ cup Dutch processed cocoa powder the highest quality possible
• ½ teaspoon espresso powder
• ½ teaspoon kosher salt
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ cup unsalted butter melted and slightly cooled
• 20 tablespoons granulated sugar 1 ½ cups + 2 tablespoons
• 4 large eggs room temperature
• 1 cup sour cream room temperature (not low fat…they’re cupcakes not muffins)
• 1 teaspoon vanilla extract
• ½ cup mini semi-sweet chocolate chips

For the Ganache

• 4 oz Baker’s German Chocolate chopped finely
• ¼ cup half and half
• 2 tablespoons unsalted butter softened

For the Dark Chocolate Buttercream

• 12 ounces semi-sweet chocolate finely chopped
• ¼ cup dark chocolate cocoa powder like Hershey’s Special Dark
• 2 cups unsalted butter almost room temperature
• ¼ cup half and half
• 2 teaspoons pure vanilla extract
• Large 3 finger pinch kosher salt
• 2 ½ cups pre-sifted confectioners sugar I sift 3 cups and then measure my 2 ½ cups from the pre-sifted sugar

How the cooking goes

Make the cupcakes

1. Warm the oven to 350°F (standard) or 325°F (convection). Line a muffin pan with cupcake liners, this recipe makes 18.
2. In a medium bowl, whisk together dry ingredients: flour, cocoa powder, espresso powder, baking powder, baking soda, and salt. Keep it to one side.
3. In the bowl of electric mixer fitted with the paddle attachment, beat the butter and sugar together on high for 1 minute. Let it stand for 2 minutes, and scrape down the sides of the bowl. Continue beating for 2 more minutes or until the mixture is light in color.
4. Put the eggs one at a time, beating well after each addition. Add the vanilla in with the last egg.
5. Reduce the mixer speed to low, and alternately add the flour mixture and sour cream. You find that it is best to begin and end with the flour mixture. Scrape down the sides of the bowl as needed. You did this in three additions. Stop mixing as soon as the last of the flour has incorporated.
6. Mix in the chocolate chips on low speed just until distributed. You can do this by hand with a spatula or spoon if you wish.
7. Portion the batter into the prepared cupcake tins. The liners should be about ¾ full.
8. Bake in the preheated oven for 12 to 18 minutes or until a cake tester inserted into the center comes out with a few clinging crumbs. After 2 minutes in the tin, remove to a wire rack and allow it to cool until it is no longer warm before filling and frosting.

Prepare the ganache filling

1. Microwave half and half and chocolate together just until the milk is hot and the chocolate begins to melt. Stir with a spatula until all chocolate is melted and incorporated.
2. Put the butter and continue to stir until the texture looks smooth and glossy. Allow it to cool until it is easy to spoon into the cupcakes.

Make the dark chocolate buttercream

1. In the microwave, melt chocolate in a microwave-safe bowl in 15 second intervals. Stir after each interval, being careful not to overheat it. Add the large pinch of salt and cocoa powder and stir to mix. Keep it to one side to cool slightly.
2. In the bowl of a electric mixer fitted with the paddle attachment, beat butter until creamy, about 2 minutes. Begin with the mixer on a low speed, and add the half and half and beat until mixture is light and fluffy.
3. Put all the melted chocolate mixture at once and then beat for about 3 minutes. It will start to turn a lighter brown color, and you will be able to see that the texture has become more airy. Add the vanilla and beat to incorporate.
4. In half cup increments, add your powdered sugar. Beat well to incorporate, scraping down the sides of the bowl after each addition. Beat your buttercream until it is as light as you would like it.

Assemble the cupcakes

1. Cut out the center of each cupcake and reserve the removed cake. Spoon about a teaspoon of the ganache into each hole and replace the cut out cake.
2. Fit a piping bag with your favorite tip and fill with buttercream. Frost and enjoy!

After it comes off the heat

Let the pan settle before you slice, so the crumb stays together. Cover leftovers once they are cool.

If you want another plate from Chocolate, open Flourless Chocolate Torte after Supper and Double Chocolate Caramel Ice Cream Frozen Until Scoopable.