Chocolate Glazed Cupcakes
Serves: 5
Irwin Berge
1 January 1970
Based on User reviews:
48
Spice
54
Sweetness
55
Sourness
43
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 cup
Granulated Sugar1 cup
Light Brown Sugar3
Eggs1 tbsp
Cocoa Powder2 tsps
Baking Powder1 tsp
Salt1 tsp
Ground Cinnamon2 cups
Whole Milk Yogurt230 g
Semisweet Chocolate3 cup
Sour Cream1 tsp
Vanilla Extract4 tbsps
Light Corn SyrupDirections:
1
Preheat the oven to 350 degrees F
2
Spray the bottoms 24 the cupcake molds with nonstick spray
3
Fill each with a double layer of cupcake papers
4
Alternatively, use a nonstick cupcake tin and spray the sides and bottoms with nonstick spray
5
Set aside
6
In the bowl of a stand mixer fitted with a whisk attachment, "cream" together the butter and granulated sugar until smooth, 3 to 5 minutes
7
Scrape down the sides with a rubber spatula and mix to blend
8
Add the brown sugar and continue mixing until both sugars are fully integrated and the butter soft, 3 to 5 additional minutes
9
With the mixer on a slow speed, add the eggs, 1 at a time
10
In a medium bowl, sift together the flour, cocoa powder, baking powder, salt and cinnamon
11
With the mixer still on low speed, gradually incorporate about half of the flour mixture
12
When fully mixed, add half of the yogurt
13
Add the remaining flour and the remaining yogurt
14
The batter will be fairly dense and thick
15
Fill the tins a little more than 3/4 full
16
For a mold that has between 3 and 4-ounce holes, I like to use a 1/3 cup measure, leveled, to fill each one with the same amount of batter
17
When the tray(s) are full, tap the tray a few times on a flat surface to level the batter out and put the tray(s) in the center of the oven
18
Bake for 8 minutes then rotate the cupcakes halfway
19
Bake for an additional 10 minutes
20
A cake tester, when inserted into the center of a cupcake, should emerge clean
21
Remove the cupcakes from the oven and allow them to cool for 5 minutes
22
Gingerly remove them from the tins so the heat from it doesn't continue to cook the cupcakes and risk drying them out
23
Set aside to cool completely
24
In a small, heatproof bowl, melt the chocolate over a pot of simmering water (a double boiler)
25
In a small saucepan, gently heat the sour cream over low heat
26
When the cream begins to simmer, shut off the heat and whisk in the vanilla
27
Use the tablespoon measure to measure out the cocoa powder and add it to the sour cream
28
Whisk to blend
29
Without cleaning the spoon, measure the corn syrup and add it to the chocolate
30
The layer of cocoa powder on the spoon will prevent the corn syrup from clinging to the spoon making it easier to add the precise amount of syrup
31
When the chocolate has melted, remove from the heat and allow the cream and chocolate to "rest" for 5 minutes
32
Gently stir them together and set aside
33
When the cupcakes are cooled, spread the chocolate glaze over the tops and serve