Chocolate Cupcakes
Ingredients
- 66.7 gWheat flour (sifted)
- 16.7 gUnsweetened cocoa powder (pure)
- 60 gWhite sugar (granulated)
- 0.3 tspBaking powder
- 0.3 tspBaking soda
- 0.3 pinchGray sea salt
- 0.7 pcEgg (whole)
- 50 mlWhole milk (at room temperature)
- 33.3 gUnsalted butter (melted)
- 0.3 tspVanilla extract
- 50 gDark chocolate (chopped)
- 50 mlCream (liquid)
Method
A dark, dense sponge with a moist crumb, topped with a smooth ganache that shines under the light. The bitterness of the cocoa balances the sugar for a bold dessert.
- 1
In a large bowl, mix the flour, cocoa, sugar, baking powder, baking soda, and salt. Sift everything to ensure there are no lumps in the final batter.
- 2
Whisk the eggs with the milk, melted butter, and vanilla extract. The mixture must be perfectly homogeneous before being incorporated.
- 3
Pour the wet ingredients over the dry ones. Whisk from the center outwards. Stop as soon as the batter is smooth and glossy to avoid overworking the gluten.
- 4
Fill the liners two-thirds full. Bake at 180°C. The cake should be springy and bounce back slightly when pressed with a finger after 20 minutes.
- 5
Melt the chocolate into the hot cream. Let it cool until the ganache coats the spoon and is firm enough to be piped onto the cold cakes.
Frequently asked questions
How do you get this dish right?
- Never fill the liners to the top; the dome should be even.
- Wait for complete cooling before frosting, otherwise the ganache will split.
How long does this dish keep?
Store in an airtight container at room temperature for 2 days or 4 days in the fridge.
