Best Chocolate Cupcakes (Print Version)

# Ingredients:

→ Cupcakes

01 - 5 ounces (142 grams) bittersweet baking chocolate, finely chopped
02 - 1/3 cup (28 grams) Dutch-process cocoa powder
03 - 1 teaspoon instant espresso powder
04 - 1/2 cup (118 grams) boiling water
05 - 3/4 cup (95 grams) all-purpose flour
06 - 1/2 cup (100 grams) granulated sugar
07 - 1/2 cup (100 grams) packed light brown sugar
08 - 1/2 teaspoon fine salt
09 - 1/2 teaspoon baking soda
10 - 1/2 cup (113 grams) sour cream or plain full-fat yogurt, at room temperature
11 - 1/4 cup (56 grams) vegetable oil
12 - 2 large eggs plus one egg yolk, at room temperature
13 - 2 teaspoons white vinegar
14 - 1 teaspoon vanilla extract

→ Frosting

15 - 1/2 cup (119 grams) cold heavy whipping cream
16 - 4 ounces (113 grams) finely chopped semisweet chocolate (not chocolate chips)
17 - 3 sticks (340 grams) unsalted butter, at a cool room temperature
18 - 2 cups (250 grams) powdered sugar, sifted
19 - 1 cup (85 grams) Dutch-process cocoa powder, sifted
20 - 2 teaspoons vanilla extract
21 - 1/4 teaspoon fine sea salt

# Instructions:

01 - Combine the chocolate, cocoa powder, and espresso powder in a medium heatproof bowl. Pour the boiling water over the mixture, cover, and let stand for 5 minutes. Whisk gently until smooth and set aside to cool.
02 - Preheat oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
03 - In a small bowl, whisk together the flour, granulated sugar, brown sugar, fine salt, and baking soda.
04 - Whisk sour cream, vegetable oil, eggs, egg yolk, vinegar, and vanilla into the cooled chocolate mixture until smooth, scraping the sides and bottom of the bowl.
05 - Stir the flour mixture into the wet ingredients until smooth, being careful not to overmix.
06 - Using a spring-loaded scoop, divide the batter evenly among the prepared muffin cups, filling them 3/4 full.
07 - Bake in the preheated oven for 17 to 18 minutes or until cupcakes are set and firm to the touch.
08 - Let cupcakes cool in the pan on a wire rack for 10 minutes before transferring to a wire rack to cool completely, about 1 hour.
09 - In a small saucepan, bring the heavy cream to a simmer. Remove from heat and add the finely chopped semisweet chocolate. Let it stand for a few minutes, then stir until smooth. Cool to approximately 75°F or until thickened but still pourable.
10 - In a stand mixer using a paddle attachment, combine the butter, powdered sugar, cocoa powder, vanilla, and fine sea salt. Mix on low until blended, increase the speed to medium, and beat for 3 minutes. Scrape down the bowl as needed.
11 - Reduce the mixer speed to medium-low and add the cooled chocolate cream mixture. Beat until the frosting lightens in color and texture, about 2 minutes, scraping the bowl as needed.
12 - Frosting can be made 1 day ahead and stored in an airtight container in the refrigerator. Rewarm slightly and stir or rewhip before use.

# Notes:

01 - Cupcake yield depends on the size of muffin tin cavities; you may need two pans if making 15 cupcakes.
02 - For enhanced flavor, use hot brewed coffee instead of espresso powder and water.
03 - Use organic powdered sugar with tapioca starch for a smoother frosting texture.

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