This recipe is based on my calssic chocolate cake recipe but modified slightly (replacing oil with butter, decreasing buttermilk, for example) to accomodate for baking the batter in the muffin tins. These are absolutely delicious!
Before we start:
- Preheat the oven to 325 and place the racks to the centre position.
- Place 3.5 ounces of dark chocolate in a heat safe bowl over a pot of simmering water (you just created a double boiler.) Melt it stirring occasionally. When melted, set aside and allow to cool.
- Make the coffee and keep it warm, If you have a quick making Tassimo or Keurig machine, get everything ready, but make it last minute.
- Line 2 muffin pans (this will make 18-24 cupcakes) with the paper liners. Gently grease the top of the muffin pans so they don't get stuck.
Sift all of your dry ingredients into a large bowl. Sugar is included with the dry ingredients in this preparation. The goal here is to incorporate everything and aerate it. If you used kosher salt, it will not get through your fine-mesh-sieve. No worries, just dump the trapped kosher salt into the rest of the sifted ingredients. Give everything a nice stir with a whisk.
In the bowl of a stand mixer mix butter, vanilla and buttermilk on low. Increase it to medium low and beat for about 30 seconds. Stop the mixer and add 3 eggs, one at a time, ensuring the egg is fully incorporated before adding the next one. Continue mixing on low until homogenous off-white mixture.
With the mixer on low, start adding your sifted dry ingredients one tablespoon at a time. Mix only until the mixture comes together; as overmixing will result in a tough cake. You will basically be adding spoonfuls of flour almost continuously as each tablespoon will incorporate quite fast.
When incorporated, stop your mixer and go get your hot coffee and your chocolate. Turn the mixer to low and slowly pour your hot coffee in a continuous stream. Pouring it fast will cook the eggs, but slow steady stream will gradually warm up the batter and avoid cooking the eggs. Pour in your melted chocolate. Mix everything on low for 30-60 seconds. Divide the batter among two prepared muffin tins. Fill each muffin paper liner about three quarters full.
Bake in preheated oven for 17-23. Check after 17 minutes. The middle of the muffins will likely be still wet and jiggly (alternatively, it might be ready, check and see.) It that's the case, it's not ready yet, keep baking. When the middle feels more firm and more set, and when you press with your finger, a little indentation is left - the muffins should be about done. For me, somewhere between 18-19 minutes is when that happens (but due to varying oven temperatures/difference in the way you measure your ingredients, etc. your timing may be slightly different.) The internal temperature of this cake should be 202-205 in the centre of the cake measured with a good digital thermometer. Test a few spots and insert at 45° angle to avoid testing errors. Do not overcook this case as the texture and moisture level will be compromised.
Remove the cupcakes from the oven and cool on wire racks in their pans. Do not try to remove them while warm – the cakes are very delicate with a fine crumb. If removed while warm – they will break and fall apart.
In a bowl of a stand mixer, mix all of the icing ingredients on low at first (to avoid all of the sugar and cocoa from splashing everywhere.) When everything is incorporated, increase the speed to high and beat for a few minutes until fluffy and lightened in colour. Remember to adjust consistency of the buttercream with more heavy cream, if needed. Stop the mixer, scrape the sides of the bowl and beat on high for another minute or two. Set aside.
NOTE:
- More expensive Dutch-process cocoa powder makes a huge difference in this cake, compared to the yellow round boxes sold at a grocery store. It's not necessary but does make a remarkable difference.
- Measuring the internal temperature of the cake makes a huge difference. Getting the cake out of the oven in 202-205 range will result in a moist out of this world cake and avoid any possibility of overcooking the cake.
-Consider variations such as a sheet cake or cupcakes.
- No buttermilk? No problem. Put one tablespoon of white vinegar or fresh lemon juice in your cup measure. Fill the rest with milk. Allow it to sit at room temperature for 10 minutes to thicken and turn into "homemade buttermilk"
Ingredients
Directions
Before we start:
- Preheat the oven to 325 and place the racks to the centre position.
- Place 3.5 ounces of dark chocolate in a heat safe bowl over a pot of simmering water (you just created a double boiler.) Melt it stirring occasionally. When melted, set aside and allow to cool.
- Make the coffee and keep it warm, If you have a quick making Tassimo or Keurig machine, get everything ready, but make it last minute.
- Line 2 muffin pans (this will make 18-24 cupcakes) with the paper liners. Gently grease the top of the muffin pans so they don't get stuck.
Sift all of your dry ingredients into a large bowl. Sugar is included with the dry ingredients in this preparation. The goal here is to incorporate everything and aerate it. If you used kosher salt, it will not get through your fine-mesh-sieve. No worries, just dump the trapped kosher salt into the rest of the sifted ingredients. Give everything a nice stir with a whisk.
In the bowl of a stand mixer mix butter, vanilla and buttermilk on low. Increase it to medium low and beat for about 30 seconds. Stop the mixer and add 3 eggs, one at a time, ensuring the egg is fully incorporated before adding the next one. Continue mixing on low until homogenous off-white mixture.
With the mixer on low, start adding your sifted dry ingredients one tablespoon at a time. Mix only until the mixture comes together; as overmixing will result in a tough cake. You will basically be adding spoonfuls of flour almost continuously as each tablespoon will incorporate quite fast.
When incorporated, stop your mixer and go get your hot coffee and your chocolate. Turn the mixer to low and slowly pour your hot coffee in a continuous stream. Pouring it fast will cook the eggs, but slow steady stream will gradually warm up the batter and avoid cooking the eggs. Pour in your melted chocolate. Mix everything on low for 30-60 seconds. Divide the batter among two prepared muffin tins. Fill each muffin paper liner about three quarters full.
Bake in preheated oven for 17-23. Check after 17 minutes. The middle of the muffins will likely be still wet and jiggly (alternatively, it might be ready, check and see.) It that's the case, it's not ready yet, keep baking. When the middle feels more firm and more set, and when you press with your finger, a little indentation is left - the muffins should be about done. For me, somewhere between 18-19 minutes is when that happens (but due to varying oven temperatures/difference in the way you measure your ingredients, etc. your timing may be slightly different.) The internal temperature of this cake should be 202-205 in the centre of the cake measured with a good digital thermometer. Test a few spots and insert at 45° angle to avoid testing errors. Do not overcook this case as the texture and moisture level will be compromised.
Remove the cupcakes from the oven and cool on wire racks in their pans. Do not try to remove them while warm – the cakes are very delicate with a fine crumb. If removed while warm – they will break and fall apart.
In a bowl of a stand mixer, mix all of the icing ingredients on low at first (to avoid all of the sugar and cocoa from splashing everywhere.) When everything is incorporated, increase the speed to high and beat for a few minutes until fluffy and lightened in colour. Remember to adjust consistency of the buttercream with more heavy cream, if needed. Stop the mixer, scrape the sides of the bowl and beat on high for another minute or two. Set aside.
NOTE:
- More expensive Dutch-process cocoa powder makes a huge difference in this cake, compared to the yellow round boxes sold at a grocery store. It's not necessary but does make a remarkable difference.
- Measuring the internal temperature of the cake makes a huge difference. Getting the cake out of the oven in 202-205 range will result in a moist out of this world cake and avoid any possibility of overcooking the cake.
-Consider variations such as a sheet cake or cupcakes.
- No buttermilk? No problem. Put one tablespoon of white vinegar or fresh lemon juice in your cup measure. Fill the rest with milk. Allow it to sit at room temperature for 10 minutes to thicken and turn into "homemade buttermilk"
