These are by far the most lovely baked item I have made lately. They set up perfectly and were spongey and light just as they should be. The icing was also nice, it set up perfectly and had a very nice sheen. I got the recipe from The Food Network website, but made a few slight changes.
1 C all-purpose flour
6 T natural unsweetened cocoa - I added a little more
1/2 t baking soda
1/4 t baking powder
1/4 t salt
8 T unsalted, softened butter
1 C sugar
2 large whole eggs
1 large egg yolk
1/2 t vanilla
1/2 C water (to be used at boiling temperature)
8 oz semi sweet chocolate chips
3/4 c heavy cream
Directions for the cupcakes:
- Heat the oven to 350 degrees with a rack placed in the middle, place liners in the muffin cups
- Whisk all dry ingredients together in a separate bowl
- Beat the butter at med speed until smooth, about 2 minutesIncrease the speed to med-high and gradually add the sugar, beat until the mixture is light and smooth, about 2 minutes.
- Reduce the speed to med-low and add the two whole eggs and one egg yolk one at a time
- Beat in the vanilla
- Add the dry ingredients in gradually
- Add the boiling water to the mixture gradually to make the batter smooth
- Bake for 18 - 20 minutes, the cupcakes should be spongey when finished
- Let them cool in the pan for about 10 minutes
Directions for the frosting:
- Heat the heavy cream until boiling
- Pour over the chocolate chips and let sit for 3 - 5 minutes
- Whisk the mixture together until smooth
- This was way too much icing for the number of cupcakes that this recipe makes, you could cut it back or freeze the remaining icing, which is what I did.
- I added: 4 - 5 T of coffee to half of the icing which gave it just a hint of coffee. I topped part of the cupcakes with m & ms and the other part with chocolate covered espresso beans.
- Mint extract or coffee liqueur could also be added to the icing, as well as berries or peppermint crumbles added atop the icing.