Intensely Chocolate Cupcakes with Chocolate Frosting
This recipe has been passed around our neighborhood and circle of friends for years and we’re still making it—it’s that good. Moist with a great crumble, the super-chocolatey cupcakes are also incredibly versatile (see the Layer Cake Fillings box on here). We also provide an all-chocolate frosting that adds a perfect intensity and richness to these lovely cakes.
MAKES 18 CUPCAKES, TWO 9-INCH ROUND CAKES, OR ONE 10-INCH TUBE CAKE
3 ounces semisweet chocolate, chopped
1¾ cups unbleached all-purpose flour
1½ cups sugar
¾ cup Dutch-processed cocoa powder
1½ teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon kosher salt
1 cup room-temperature water
½ cup grapeseed or canola oil
2 extra-large eggs, beaten
2 teaspoons pure vanilla extract
1 cup boiling water
Chocolate Frosting (recipe follows)
Preheat the oven to 350°F. Place 18 liners in 2 muffin tins (you can half-fill any empty cups with water), line two 9-inch round baking pans with parchment paper, or grease one 10-inch tube pan.
Place the chocolate in the top of a double boiler, or in a glass bowl. Melt over simmering water, or in the microwave in 30-second bursts, stirring in between. (Stop when the chocolate is two-thirds melted; it will continue to melt off the heat.) Allow the chocolate to cool.
Sift together the flour, sugar, cocoa, baking powder, baking soda, and salt into a large bowl. Add the room-temperature water, oil, eggs, and vanilla and mix to combine. Add the melted chocolate and mix to combine. Stir in the boiling water. Spoon the batter into the prepared muffin tins, filling the liners two-thirds full, or scrape the batter into the round cake pans or the tube pan.
Bake, turning the pan(s) halfway through, until a tester or toothpick inserted into the center of the cupcakes or cake(s) comes out clean, 15 to 20 minutes for cupcakes, 20 to 25 minutes for round pans, and 35 to 40 minutes for the tube pan. Transfer the pan(s) to a rack and allow to cool completely before frosting.
Frost the cupcakes or cakes immediately after making the frosting.
Chocolate Frosting
The technique for making this frosting is so crazy, it’s amazing it works. But it really does. The idea for making it came from an article in the New York Times that suggested making a rich mousse by beating melted chocolate and water over ice until the mixture thickened but was still light and airy. We decided to adopt the method to make an incredibly easy frosting prepared with nothing but chocolate and water.
A few things to know: The recipe won’t work with milk chocolate or with dark chocolate that has less than 54% cacao. Also, if you beat the chocolate too long it will revert to its hard state. If that happens, the good news is that you can set it over a double boiler, melt it, and start again.
MAKES ENOUGH TO FROST 18 CUPCAKES, TWO 9-INCH CAKES, OR ONE 10-INCH TUBE CAKE
12 ounces 54% cacao bittersweet chocolate, chopped
4 ounces 70% cacao bittersweet chocolate, chopped
1 cup water
Fill a large bowl with ice and about 2 inches of cold water to make an ice bath.
In a small heavy saucepan, combine the chocolates and 1 cup water and heat over medium heat to melt the chocolates. Whisk to incorporate the water and ensure that the mixture is smooth, about 5 minutes.
Pour the melted chocolate into a small bowl and immediately transfer it to the ice bath. Begin to whisk vigorously, making sure not to allow any ice water to get into the mixing bowl. Beat until thick and mousse-like, 5 to 7 minutes. (It will seem as if nothing is happening for the first few minutes but continue to whisk until you reach the desired consistency.) Immediately remove the frosting from the ice bath and frost the cupcakes or cake. If you leave the frosting to sit it will continue to harden.