By The Los Angeles Times | Posted: Sunday, June 21, 2009 12:00 am
Chocolate cupcakes
Note: Dutch-process cocoa refers to a treatment whereby the cocoa is treated with alkali (alkali neutralizes cocoa's acidity); this cocoa can be found at cooking and baking stores as well as at many well-stocked markets.
¾ cup unsweetened Dutch-process cocoa
¾ cup hot, strong brewed coffee
1½ cups (6.4 ounces) all-purpose flour
1 cup (4 ounces) cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup sugar
½ cup brown sugar
1 cup (2 sticks) plus 1 tablespoon butter, room temperature
2 eggs, room temperature
2 egg yolks, room temperature
1½ teaspoons vanilla extract
1. Heat the oven to 350 degrees. In a medium bowl, whisk together the cocoa and coffee until combined and smooth. Set aside until the mixture comes to room temperature.
2. In a separate medium bowl, sift together the flours, baking powder and salt. In a small bowl, whisk together the sugars, making sure there are no lumps.
3. In the bowl of a stand mixer using the paddle attachment, or in a large bowl using a hand mixer, cream together the butter and sugars until the mixture is light and airy, about 5 minutes. Scrape the sides as needed for even mixing.
4. With the mixer running, mix in the whole eggs, then the yolks, one at a time, until fully incorporated. Mix in the vanilla until just combined.
5. Mix in the combined dry ingredients and cocoa mixture, alternating between the two (one-third of the dry, then half of the cocoa, in stages) until both are thoroughly combined, being careful not to over-beat.
6. Evenly spoon the batter into 20 cupcake liners; the batter should fill each liner two-thirds to three-fourths full. Bake the cupcakes, one pan at a time, in the center of the oven, until the cupcakes have risen and a toothpick inserted into the center comes out clean, 15 to 20 minutes. Rotate the pan at about the halfway mark for even baking.
7. Remove the pan to a rack for the cupcakes to cool before frosting. Cupcakes are best eaten the same day they are made.
Total time: 50 minutes
Servings: 20 standard cupcakes
Each cupcake: 226 calories; 3 grams protein; 30 grams carbohydrate; 1 gram fiber; 11 grams fat; 7 grams saturated fat; 68 milligrams cholesterol; 143 milligrams sodium