These are not for the faint at heart! Rich chocolatey yummy good deliciousness! There just aren't words to describe. I got this recipe from a book I read, and for the life of me I cannot remember the name of the book or the author! I can picture the cover, but I just can't see the title! I like to give credit where credit is due, and I'm so sorry I am not holding up to that. But I promise that when it comes to me I will edit the post and add her name.
1 oz semisweet chocolate, finely chopped
1/2 cup hot brewed coffee
1 cup sugar
3/4 cup plus 1 tbs unbleached all purpose flour
1/2 cup unsweetened cocoa powder, sifted
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 large egg
1/4 cup canola oil
1/2 cup well stirred plain whole-milk yogurt (not lowfat or nonfat)
1/4 tsp vanilla extract
For the glaze
8 oz bittersweetchocolate, finely chopped
Preheat the oven to 300. Line the wells of a standard-sized 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.
Meanwhile, in anothermedium bowl, whisk together the sugar, flour, cocoa powder, baking soda, baking powder and salt.
In the bowl of a stand mixer beat the egg on medium speed until it is pale yellow, aobut 1 minute. Add the oil, yogurt, and vanilla, beating well. Gradually pour in the melted chocolate mixture, and beat to thoroughly combine. Add the dry ingredients all at once, and beat on low speed until the batter is just combined. Using a rubber spatula, scrape down the sides of the bowl and briefly stir to make sure that all thedry ingredients are absorbed.
Spoon the batter into the wells of the muffin tin, making sure that it is evenly distributed. Bake for 20-25 minutes, or until a toothpick inserted in the center of one comes out clean. Transfer the pan to a wire rack and cool for 20 minutes before---carefully, they're tender!--removing the cupcakes. Allow them to cool comletely before glazing.
To make the glaze, melt the bittersweet chocolate in a metal or glass bowl set over a pan of gently simmering water. Stir frequently to preven scorching. When the chocolate is comletely smooth, it's ready. Working with one cupcake at a time, spoon a heaping teaspoonful of melted chocolate on top. Tilt and rotate the cupcake to coax the chocolate out to the edge. Alternatively, use a knife or icing spatula to spread the chocolate. The top of the cupcake should be entirely covered with a thin layer ofchocolate. Spoon on more chocolate as needed.
Set the cupcakes aside at room temperature until ready to serve, at least an hour. The chocolateglaze will firm up a bit and become matte. You can, of course serve them with the chocolate still warm and soft if you just can't possibly wait any longer!
store in anairtight container at room temperature, these cupcakes are even better thesecond day.