I got to use my new Christmas presents for this recipe! So for Christmas, my parents gave me a new electric handheld mixer, a 30-piece cake decorating kit, and a two tiered cupcake caddy that carries 24 cupcakes. I was super excited about the mixer, because finally I could make fluffy creamy meringue/frosting. I just had to put it to use for the surprise 21st birthday/NYE party we had for my friend, and the caddy worked perfectly for me to bring the cupcakes to New York. I didn't take too many pictures during the process of this one because my hands got too chocolatey to handle the camera.
Ingredients
- 2 ounces unsweetened chocolate, chopped
- 1/4 cup Dutch processed cocoa powder
- 1 cup granulated sugar
- 1/2 cup unsalted butter
- 1/3 cup water
- 1/2 cup milk
- 1 egg
- 1 egg yolk
- 1/2 teaspoon vanilla extract
- 1 cup unbleached all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
For the Crispy Magic Frosting:
- 2/3 cup granulated sugar
- 2 egg whites
- 1 1/2 cups unsalted butter, at room temperature, cut into 2-inch chunks
- 1 2/3 cups confectioners sugar
- 1/4 teaspoon kosher salt
- 2 tablespoons milk
- 1 tablespoon vanilla extract
Makes 12 cupcakes
Start by positioning a rack in the center of the oven and preheat the oven to 350 degrees F and place paper liners in a 12-cup muffin tin. In a small heatproof bowl, combine the chocolate and cocoa powder. Then in a small saucepan, heat the granulated sugar, butter, and water over medium-high heat, whisking occasionally, for 3 to 4 minutes, until the butter is melted and the sugar is dissolved. Pour the hot butter-sugar mixture over the chocolate-cocoa mixture and whisk until the chocolate is completely melted and the mixture is homogeneous. Whisk the milk, egg, egg yolk, and vanilla into the chocolate mixture until thoroughly combined.
In a separate bowl, stir together the flour, baking powder, baking soda, and salt until well mixed. Dump the flour mixture on top of the chocolate mixture. whisk until the dry ingredients are totally mixed into the chocolate mixture. Whisk until the dry ingredients are totally mixed into the chocolate mixture. Let the batter sit for at least 1 hour at room temperature to allow the liquid to be totally absorbed into the batter, so the batter thickens up a bit and isn't too soupy, or transfer to an airtight container and store in the fridge for up to 3 days. When ready to bake, spoon the batter into the prepared muffin cups, dividing it evenly and filling the cups to the rim. Bake for about 30 minutes, or until the tops spring back when pressed with a fingertip (I start checking the cupcakes after 20 minutes because my oven bakes unusually fast). Let cool completely in the pan on a wire rack.
While the cupcakes are cooling prepare the frosting. In a small heatproof bowl, whisk together the granulated sugar and egg whites to make a thick slurry. Place the bowl over (not touching) simmering water in a saucepan and heat, whisking occasionally, for 3 to 5 minutes, or until the mixture is hot to the touch and has thinned out a bit. Remove the bowl from the heat. Use an electric mixer, and whip on medium-high speed for 6 to 8 minutes until the mixer has become a light, white meringue and is cool to the touch. Turn down the speed to medium and add the butter, a few chunks at a time, and beat for 3 to 4 minutes until the butter is full incorporated. Add the confectioners' sugar, salt, milk, and vanilla and continue to beat on medium speed until the mixture is smooth and satiny. You should have about 3 1/2 cups of frosting. Use it immediately or store in an airtight container in the refrigerator for up to 2 weeks. When frosting the cupcakes, make sure they're completely cooled, or the frosting will melt on the cakes and make a mess. You can spread the frosting right on them, or fit a pastry bag with a small round or star tip and fill the bag, then pipe the frosting onto the cupcakes.
This was my first time ever using a pastry bag, so I didn't do an excellent job on mine, but I can guarantee it tasted fantastic nonetheless.
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