Makes 8 cupcakes
Oven Temperature: 350°F/175°C
Baking Time: 20 to 25 minutes
baking Equipment: 8 cupcake liners, coated with baking spray with flour, set in muffin pans or custard cups
This is the baby version of the Basic Chocolate Layer Cake, but extra moist as it can support a little extra water.
Makes 400 grams batter
| unsweetened alkalized cocoa powder | 21 grams | ¼ cup plus ½ tablespoon (sifted before measuring) |
| boiling water | 59 grams | ¼ cup (59 ml) |
| canola or safflower oil | 13 grams | 1 tablespoon (15 ml) |
| unsalted butter | 57 grams | 4 tablespoons (½ stick) |
| 1 large egg | 50 grams | 3 tablespoons plus ½ teaspoon (47.5 ml) |
| water | 22 grams | 1½ tablespoons (22.5 ml) |
| pure vanilla extract | . | ¾ teaspoon (3.7 ml) |
| bleached cake flour | 83 grams | ¾ cup (lightly spooned into the cup and leveled off) |
| OR | OR | |
| bleached all-purpose flour | ⅔ cup (lightly spooned into the cup and leveled off) | |
| sugar, preferably superfine | 100 grams | ½ cup |
| baking powder | 4.5 grams | 1 teaspoon |
| baking soda | 0.3 gram | ¹⁄₁₆ teaspoon |
| fine sea salt | . | ¼ teaspoon |
Preheat the Oven
▪ Twenty minutes or longer before baking, set an oven rack in the lower third of the oven. Set the oven at 350ºF/175ºC.
Mise en Place
▪ One hour or longer ahead, in a 1 cup glass measure with a spout, whisk the cocoa and boiling water until smooth. Add the oil and cover with plastic wrap. Cool to room temperature.
▪ About 1 hour ahead, set the butter and egg on the counter at room temperature (65º to 75ºF/19º to 24ºC).
Make the Batter
1. Into another 1 cup or larger measure with a spout, weigh or measure the egg. Add the water and vanilla and whisk just until lightly combined.
2. In the bowl of a stand mixer fitted with the flat beater, mix the flour, sugar, baking powder, baking soda, and salt on low speed for 30 seconds.
3. Add the butter and cocoa mixture and mix on low speed until the flour mixture is moistened. Raise the speed to medium and beat for 1½ minutes. Scrape down the sides of the bowl.
4. Starting on medium-low speed, gradually add the egg mixture in two parts, beating on medium speed for 30 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides of the bowl.
Fill the Cupcake Liners
5. Spoon the batter into the cupcake liners, three-quarters full (50 grams each). Smooth the tops.
Bake the Cupcakes
6. Bake for 20 to 25 minutes, or until a wire cake tester inserted into the centers comes out clean and the cupcakes spring back when pressed lightly in the centers.
Cool the Cupcakes
7. Set the pans on wire racks and cool the cupcakes for 10 minutes. Remove the cupcakes from the pans and set them on another wire rack. Cool completely.
Store Airtight: room temperature, 2 days; refrigerated, 5 days; frozen, 2 months.
Baking Pearls
It is important to cover the cocoa mixture to prevent evaporation, which would cause the cupcakes to be dry. Adding the oil, which floats to the top, helps as well.
Baking soda is added only for the cupcakes and not the larger cakes as it is needed to prevent them from dipping.