Skill required: Confident Beginner
Chocolate Cupcakes
2 1/2 cups all-purpose flour
1 1/4 cup Dutch-process cocoa powder
2 1/2 cups granulated sugar
2 1/2 teaspoons baking soda
1 1/4 teaspoons baking powder
1 teaspoon salt
2 whole eggs
1 egg yolk
1 1/4 cup whole milk
2/3 cup vegetable oil
1 teaspoon vanilla extract
1 cup brewed coffee (with 2 teaspoon instant espresso powder dissolved in the coffee)
Espresso-Mascarpone Filling
8 ounces mascarpone cheese
2 tablespoons milk
1/2 teaspoon vanilla extract
2 teaspoons finely ground espresso beans
2 cups confectioners’ sugar, sifted
Chocolate Glaze
2 cups (6 ounces) semi or bittersweet chocolate, chopped
6 tablespoons (3 ounces) unsalted butter
1/4 cup light corn syrup
1 teaspoon vanilla extract
Cupcakes:
1. Preheat oven to 350 degrees F.
2. Line 30 standard muffin cups with paper liners.
3. In the bowl of a stand mixer, sift together flour, cocoa, sugar, baking soda, baking powder, and salt.
4. Add the eggs, egg yolk, milk, oil, vanilla and coffee and beat on low speed until well combined.
5. Fill your prepared muffin cups about 2/3 full.
6. Bake until a cake tester comes out clean, about 18-23 minutes.
7. Leave cupcakes in pan for 5 minutes then remove from pan and cool completely on cooling rack.
Filling
1. In the bowl of a stand mixer, beat the mascarpone, milk, vanilla and espresso until fluffy.
2. On low speed, slowly beat in the sugar until smooth.
3. Transfer filling to a pastry bag fitted with a 1/4-inch plain tip.
4. Insert tip into the top center of cooled cupcake and dispense about 2 teaspoons filling into the cupcake.
Glaze:
1. Combine chocolate, butter and corn syrup in a small saucepan.
2. Stir over low heat until well combined about 2-3 minute.
3. Remove from heat and stir in vanilla extract.
4. Frost the filled cupcakes with the warm glaze.
Yield: 30 cupcakes
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