For the first five minutes after taking a bite of one of these cupcakes, we couldn’t speak. Partly because they were so delicious, and partly because they are such a dense chocolate cupcake. I recommend a glass of milk with one of these, or a litre of milk with six of them.
Chocolate-Chocolate Cupcakes (Makes 12 Cupcakes)
1 Cup All-Purpose Flour
1/4 Cup Unsweetened Cocoa
1/4 Tsp Baking Powder
1/4 Tsp Baking Soda
1/4 Tsp Salt
1/2 Cup Unsalted Butter, at room temperature
3/4 Cup Sugar
1 Lg Egg
1 Lg Egg Yolk
1/2 Tsp Vanilla Extract
1/2 Cup Buttermilk
2 oz Bittersweet Chocolate, melted and cooled
3 oz Bittersweet Chocolate, coarsely chopped
1 Tbsp Confectioners’ Sugar, sifted
2 Tbsp Cold Unsalted Butter, cut into 6 pieces
Center a rock in the middle of the oven. Preheat the oven to 350F. Line a 12-cup muffin tin with paper liners.
Whisk together the flour, cocoa, baking powder, baking soda, and salt. Set aside.
Working with a stand mixer fitted with the paddle attachment, or with a hand mixer, beat the butter at medium speed until soft and creamy. Add the sugar and beat for about 2 minutes, until it is blended into the butter. Add the egg, then the yolk, beating for 1 minute after each addition and scraping down the bowl as needed. Beat in the vanilla, then reduce the mixer speed to low and add half of the dry ingredients, mixing only until they disappear. Scrape down the bowl and add the buttermilk, mixing until incorporated, then mix in the remaining dry ingredients. Scrape down the bowl, add the melted chocolate, and mix it in with the rubber spatula. Divide the batter evenly among the muffin molds.
Bake for 22 to 25 minutes, until a knife inserted in the center of a cupcake comes out clean. Transfer the muffin tin to a cooling rack for 5 minutes before unmolding them. Allow them to cool to room temperature.
To make the glaze: Melt the chocolate in a double boiler. Transfer the bowl with the melted chocolate to the counter and let it sit for 5 minutes.
Using a whisk or rubber spatula, stir the confectioners’ sugar into the chocolate, followed by the pieces of cold butter. When the glaze is an icing consistency (it may take a few minutes to cool down to the right temperature). You may also be able to dip the cupcakes into the glaze to ice them.