Dorie's Chocolate Chocolate Cupcakes

Oh, boy.  I am slowly making my way through this cookbook.  It never disappoints.  This cupcake has a moist, (sorry L), tender crumb, and a rich chocolate flavor.  The ganache is perfect for those of us with husbands who hate frosting.  *I know* but I adore him regardless...

It's nothing fancy- no espresso powder, no secret heat, no tricks.  Just good.  Reliable.  And quick!

Chocolate Chocolate Cupcakes
Adapted from Baking: from my home to yours


Makes 12 cupcakes

For the cupcake:

1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 stick (8 tbsp) unsalted butter, at room temperature
3/4 cup sugar
1 large egg
1 large egg yolk
1/2 tsp pure vanilla extract
1/2 cup buttermilk
2 oz bittersweet chocolate, melted and cooled
For the glaze
3 oz bittersweet chocolate, coarsely chopped
1 tbsp confectioners’ sugar, sifted
2 tbsp cold unsalted butter, cut into 6 pieces

INSTRUCTIONS
Center a rack in the oven and preheat the oven to 350 degrees F. Spray cupcake pan with baker's joy.

For the cupcakes:
Whisk together the flour, cocoa, baking powder, baking soda and salt. Working with a stand mixer, preferably fitted with the paddle attachment, or with a hand mixer in a large bowl, 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 1 minute after each addition and scraping down the sides and bottom of the bowl with a rubber spatula as needed. Beat in the vanilla, then reduce the mixer speed to low and add half 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.  Do not overfill or your cupcakes will look like their jeans are too tight.

Bake for 22 to 25 minutes, or until the tops of the cakes are dry and springy to the touch and a knife inserted into their centers comes out clean. Transfer the muffin pan to a rack and let the cakes cool for 5 minutes before unmolding. Cool to room temperature on the rack before glazing.

To make the glaze—
Melt the chocolate in a heatproof bowl over a saucepan of shimmering water. Transfer the bowl to the counter and let stand for 5 minutes.
Using a small whisk or rubber spatula, stir the confectioners’ sugar into the chocolate, followed by the pieces of cold butter. The glaze may be very thin at this point or may be perfectly spreadable. If it is too thin to spread or use as a dip (I often dip the tops of the cakes into the ganache, then give the cakes a little twirl as I pull them out, so they have a squiggle of glaze in the center), stir it over ice water for a few seconds – really less than a minute. With a small metal icing spatula, give each cupcake a crown of shiny ganache, and let the glaze set at room temperature (or in the fridge if you are in a hurry).

Dorie's too much information suggestion:  If the ganache loses its gloss and you miss it, give the tops of the cakes a puff of hot air from a hairdryer right before serving.