This isn't actually my birthday cake. It's not even actually a cake. Which you probably have figured out by now. But my birthday celebration is the perfect time to share Wizenberg's cupcake recipe. Because everyone needs a little celebrating in their life. I actually made these for "Teacher Appreciation Day" at Thatkid's preschool. Because those women definitely deserve appreciation. And chocolate.
As someone who thinks frosting is the best part of the cupcake, I wasn't prepared to enjoy these as much as I did. Thatboy said the glaze reminded him of the top of a Hostess Cupcake (which is not a selling point for me, but to each their own). I appreciated the simplicity of these cupcakes. Nothing fancy, nothing over the top. The "frosting" is simply melted chocolate. And the cake itself is a very basic chocolate cake recipe. Sure it has hot coffee in it, but coffee isn't such a strange addition to chocolate cake. It always helps to bring out the depth of the chocolate. And I also feel it tempers the cake from being cloyingly sweet.
Chocolate Cupcakes with Bittersweet Glaze (From A Homemade Life)
1 oz semisweet chocolate, finely chopped
1/2 cup hot brewed coffee
1 cup sugar
3/4 cup plus 1 Tbsp flour
1/2 cup cocoa powder
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/4 cup canola oil
1/2 cup plain yogurt
1/4 tsp vanilla extract
8 oz bittersweet chocolate, finely chopped
- Preheat oven to 300. Line a muffin tin with paper liners. Put the semisweet chocolate in a medium bowl with the hot coffee. Let stand, stirring occasionally, until the chocolate is melted and the mixture is smooth and opaque.
- In a separate bowl whisk together the sugar, flour, cocoa powder, baking soda, baking powder, and salt.
- Beat the egg on medium speed in a stand mixture about 1 minute.
- Add the oil, yogurt, and vanilla, beating well.
- Pour in the melted chocolate mixture and beat to thoroughly combine.
- Add the dry ingredients and beat on low until the batter is just combined. Spoon the batter into the muffin tin. Bake for 25 minutes. Transfer to a wire rack adn cook for 20 minutes before removing the cupcakes.
- Once the cupcakes are cool, melt the bittersweet chocolate in a metal or glass bowl over a pan of gently simmering water until chocolate is completely smooth.
- Spoon a heaping teaspoonful of chocolate on top of each cupcake, tilting and rotating the cupcake to get the chocolate all the way to the edges.