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Bittersweet Chocolate Cupcakes

Bittersweet Chocolate Cupcakes

Ingredients

  • 24 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
  • 1/4 cup (1/2 stick) unsalted butter, cut into pieces

Recipe Preparation

  • Preheat oven to 375°F. Lightly butter eighteen 1/3-cup muffin cups. Stir 16 ounces chopped bittersweet chocolate in top of double boiler set over simmering water until melted and smooth. Cool slightly. Using electric mixer, beat eggs, egg yolks and sugar in large bowl until pale yellow and tripled in volume, about 5 minutes. Add melted chocolate and beat until blended. Divide cupcake batter equally among prepared muffin cups, filling cups about 3/4 full.

  • Bake cupcakes until puffed and cracked on top, about 12 minutes. Cool to room temperature. Run knife around sides of muffin cups to loosen cupcakes, then carefully lift out with small metal spatula. Place chocolate cupcakes upside down on work surface.

  • Bring whipping cream to simmer in small saucepan. Remove from heat. Add remaining 8 ounces chopped chocolate and unsalted butter; whisk until melted and smooth. Cool until slightly thickened and spreadable. Spread glaze over cakes. DO AHEAD Can be prepared 8 hours ahead. Store in airtight container at room temperature. Serve cupcakes glaze side up.

Recipe by Good News Caf Woodbury CTReviews Section

Classic Chocolate Cupcakes

As my Valentine’s gift to all of you out in blog land, I present with a fluttering heart, my perfect chocolate cupcakes. I know, every recipe out there claims to be the “ultimate” or “best ever,” but stick with me here, try these little cakes and you will never go back to that hodge-podge little brownie you usually end up with when omitting animal products.

Right from the start, you have to know that this batch will be different. After all, just look at those tops – they rise in the oven, such a novel concept! A firm, almost chewy exterior protects a soft, moist cake for the body. Oh, the flavor? A chocolate to suit any tastes – not too overpowering or sweet for the mature palate, but sure to be an instant kid pleaser without any alterations neccissary.

I made a double batch of these and gave them out to some test subjects friends yesterday, all of them traditional dairy / egg consumers… and not one of them had any idea. I got rave reviews, they absolutely couldn’t get enough of them. When everyone was stuffed and couldn’t eat other bite, kids we walking out the door with two or three in their hands to horde for later! Needless to say, I returned home with only an tray, with the odd fallen sprinkle or two.


Preparation

Melt the chocolate in the top of a double boiler over barely simmering water.

While the chocolate is melting, combine the whole eggs, yolks, and sugar in the bowl of an electric mixer.

Using the balloon whisk attachment, beat on high speed until pale yellow in color and tripled in volume.

With the machine running, add the melted chocolate and mix quickly.

Turn off the machine and use a rubber spatula to scrape down the chocolate from the sides of the bowl.

Fold in until the chocolate is evenly distributed.

Preheat the oven to 350 degrees F.

Spray muffin tins with nonstick vegetable cook spray or brush with melted butter.

Spoon in the batter so the tins are three-fourths full.

Bake for about 12 minutes, until the cupcakes have risen and the tops are cooked and cracking.

Let cool to room temperature in the tins.

Remove the cupcakes carefully, tapping the tin on a counter to loosen them.

Most of the cupcakes should lift out use a paring knife or small metal spatula to nudge out any difficult ones.

To make the chocolate glaze, scald the cream in a 1-quart saucepan.

Put the chocolate chips in a food processor and, with the motor running, pour the hot cream through the feed tube and mix until smooth.

Add the butter, bit by bit, and blend in.

The mixing process should be completed in only a couple of minutes.

Remove the glaze to a small container and let cool.

Hold each cupcake by its base and dip into the glaze in one motion.

I place a dollop of whipped cream on these cupcakes and serve them on a little plate surrounded by chocolate sauce.

The recipe can be doubled or tripled to make more or larger cupcakes.

The cupcakes can be baked up to two days ahead and stored in a covered container in a cool place.


Bittersweet Chocolate Cointreau Cupcakes



I had many requests to post a chocolate cupcake recipe– so here it is! After trying three or four recipes this year, this one instantly became my favorite chocolate treat and I didn’t look up another recipe again.

The cupcakes are moist, light, and moderately sweet with a refined taste and texture. Typical chocolate buttercream frostings are heavy with butter and sickly sweet, but this whipped ganache frosting is a winner. It’s actually THE reason why these cupcakes are so successful: it’s almost mousse-like and flavored with orange liqueur which enhances the intense chocolate flavor (hey–a little booze won’t hurt!). You can also substitute it with rum, brandy, vanilla extract, or omit it completely.


Start with melting the butter and dark chocolate chips in a heatproof bowl over a saucepan with simmering water. Add sugar, eggs, and water and mix until homogeneous.

Sift the cocoa powder and the flour in a bowl, and pour in the chocolate mixture.

Divide the mixture evenly among cupcake liners, about 3/4 full.

Bake until a skewer comes out clean when inserted into the center of a cake.

Make the chocolate ganache and refrigerate for an hour or until it reaches a “spoonable” consistency.

Whip it with a whisk or a stand mixer. Note: Make sure the ganache is chilled well before whipping.

And finally pipe ganache onto cupcakes!

Makes ≈ 22 cupcakes.
Preparation time: An hour and a half (with ganache frosting). Baking Time: 20-25 minutes.

Ingredients:
(Adapted from Cupcakes, a fine selection of sweet treats)
Cakes

150 g (5½ oz, 2/3 cups) unsalted butter, chopped
200g (7 oz, 1½ cup) dark chocolate chips
285 g (10 oz, 1¼ cup) caster sugar
2 large eggs, room temperature, lightly beaten
185 ml (6 fl oz, 3/4 cup) water, room temperature
185 g (6½ oz, 1½ cup) self-raising flour (check substitute here)
30 g (1 oz, 1/4 cup) unsweetened cocoa powder

Frosting (Whipped Ganache)
200 ml (6½ fl oz, 3/4 cup) cream
250 g (9 oz) bittersweet chocolate, chopped
Optional: 1½ tablespoons Cointreau (orange-flavored liqueur) – Or Rum, Brandy, Vanilla extract.

Directions:
1. Preheat the oven to 160°C (315°F/Gas 2-3)
2. Line standard muffin holes with paper cases.
3. Place the butter and chocolate chips in a small heatproof bowl. Sit the bowl over a saucepan of simmering water, making sure the bowl doesn’t touch the water.
4. Stir the chocolate constantly until it is melted.
5. Add sugar, eggs, and water to the melted chocolate mixture. Mix well.
5. Sift the flour and cocoa into a large bowl.
7. Pour in chocolate mixture and stir until well combined.
8. Divide the mixture evenly among the case (3/4 full).
9. Bake for 20-25 minutes or until a skewer comes out clean when inserted into the center of a cake.
10. Cool for 5 minutes, then transfer onto a wire rack to cool.

Making the Whipped Ganache:
1. Finely chop the chocolate. Place in a large mixing bowl.
2. Heat the heavy cream in a saucepan until it comes to a boil.
3. Pour the hot cream over the chocolate and let it sit for 30 seconds. Then slowly whisk until smooth and shiny.
4. Add Cointreau (or optional flavoring) and mix until fully incorporated.
5. Cover the mixing bowl with plastic wrap and refrigerate for 1 hour– or until the mixture is at a “spoonable” consistency.
6. Whip mixture with a whisk or the beater attachment of your mixer for 1-2 minutes on medium speed until stiff peaks form.
8. Pipe chocolate ganache onto cupcakes.


  • 8 oz bittersweet chocolate, coarsely chopped (or 1 1/2 cups semisweet chocolate chips)
  • 6 Tbsp trans fat free margarine
  • 6 large eggs, separated, at room temperature
  • 1/4 cup granulated sugar
  • 2 Tbsp confectioners sugar
  1. Preheat oven to 275°. Line 18 cups of two 12-cup muffin pans with paper liners.
  2. In a microwave-safe bowl, combine chocolate and margarine. Microwave on high for 30 seconds, stir, and continue to microwave at 10-second intervals until melted. Add the egg yolks to the melted chocolate and whisk to combine. Set aside.
  3. With an electric mixer, whisk egg whites on medium speed until soft peaks form. Gradually add granulated sugar, beating until peaks are stiff and glossy but not dry (do not overbeat). Whisk one-third of the beaten egg whites into the chocolate mixture.
  4. Gently fold the chocolate-egg white mixture into remaining whites.
  5. With an ice-cream scoop, divide batter evenly among 18 lined cups, filling each three-quarters full. Bake, rotating pans halfway through, until cupcakes are just set in centers, about 25 minutes. Transfer pans to wire racks to cool completely before removing cupcakes (their centers may sink). Sprinkle with confectioners sugar.

Copyright 2018 © Baldwin Publishing, Inc. All rights reserved.

Health eCooking® is a registered trademark of Baldwin Publishing, Inc. Cook eKitchen™ is a designated trademark of Baldwin Publishing, Inc. Any duplication or distribution of the information contained herein without the express approval of Baldwin Publishing, Inc. is strictly prohibited.


What Is the Difference Between Bittersweet and Semisweet Chocolate?

The distinction between milk chocolate and dark chocolate may be fairly well known, but what is the difference between bittersweet chocolate and semisweet chocolate? You might surmise that one simply has more sugar, but how does that tie into cacao percentage, and why do some bittersweet bars actually have less cacao content than some semisweet ones? (And what’s the deal with white chocolate?)

Well, white chocolate is chocolate—legally speaking, even if you personally disagree—but since it does not contain any cocoa solids, it will never qualify for either bittersweet or semisweet designation the toasty, caramelized notes of blonde chocolate notwithstanding, it simply can’t achieve the intensity of flavor boasted by its bittersweet and semisweet cousins.

Milk chocolate is also out of the running and will always qualify as just plain sweet in comparison to darker bitter- and semi-sweet bars. But those two are harder to tell apart, and broadly speaking, can be substituted for each other pretty much any time.

100 Percent Delicious What Does Cocoa Percentage Actually Mean? Typically, semisweet chocolate has lower cacao content and is sweeter than bittersweet chocolate. However, there are no official guidelines about what can be called bittersweet and what can be called semisweet, and they both fall under the umbrella of dark chocolate.

The only FDA requirement is that something called dark, bittersweet, or semisweet chocolate contain at least 35 percent cacao and less than 12 percent milk solids (more milk solids, and it’s required to say it’s milk chocolate). Beyond that, labeling is entirely up to the manufacturer.

Cacao Percentage, Sugar & Bitterness

At its most basic, chocolate is made up of cocoa butter and cocoa powder—which together are called cacao liquor and determine cacao content—along with sugar (flavorings and stabilizing chemicals can also be added, but those are the main ingredients). Thus, as cacao percentage goes up, sugar content goes down, but this does not necessarily mean more bitterness, says Frankie Whitman, marketing director for Scharffen Berger. Some regions and processing methods produce cocoa beans that are bitterer than others even if used at the same concentration.

And when you get into the finer points of cocoa percentage, things get even more confusing—but at least they remain reliably delicious.

Are Semisweet and Bittersweet Chocolate Interchangeable?

For the purposes of baking, it may be easiest to think in terms of milk and dark chocolate—when you want a sweeter, milder chocolate flavor, go for milk, and when you want something more intense, use either semisweet or bittersweet. (And many dessert recipes call specifically for unsweetened chocolate, also called baking chocolate or baker’s chocolate, which adds cocoa flavor without any additional sugar.)

The best way to know which specific flavor you want for any given application is to get familiar with a range of chocolate brands beforehand. Yes, you get to eat a bunch of chocolate and call it research! Take note of different brands’ nuances and intensities and pick whichever one seems best suited to the specific dish you’re making.

Guittard Chocolate Cookbook, $21.97 on Amazon

This promises decadent chocolate recipes of all sorts, but feel free to play around with your favorite bars and brands.

One other note: While those bright yellow bags of semisweet chocolate chips are classic cookie ingredients, it’s generally preferable to use chopped chocolate bars (for batters and doughs) or chocolate wafers (for anything that calls for melted chocolate), for better flavor and texture. Basically, the fewer stabilizers and additives in the mix, the better. Beyond that, though, it’s all a matter of personal taste.

Bittersweet Chocolate Sauce

This rich sauce is based on melted bittersweet chocolate, underscored by unsweetened cocoa powder for extra depth the only additional sugar comes from a little corn syrup, which also helps add shine and smooth texture. Get our Bittersweet Chocolate Sauce recipe.

Moist Yellow Cupcakes with Bittersweet Chocolate Frosting

This bittersweet chocolate frosting is actually made with melted unsweetened baking chocolate and powdered sugar. It pairs beautifully with classic yellow cake, but if you have a sweeter tooth, you could top the cupcakes with our milk chocolate buttercream instead. Get our Moist Yellow Cupcakes with Bittersweet Chocolate Frosting recipe.

Intense Chocolate Brownies

Bittersweet chocolate is intensified with a touch of brewed espresso in these rich brownies. For double the dose of chocolate, mix roughly chopped semisweet or bittersweet chocolate into the batter before pouring it into the pan. Get our Intense Chocolate Brownies recipe.

Easy Slow Cooker Chicken Mole

Chocolate can add a great depth of flavor to savory dishes, too. Mexican mole is a classic example (but try it in chili too, for starters). Bittersweet chocolate provides a dark cocoa edge with just a hint of sweetness that marries perfectly with all the other flavors. This version is easy enough for a weeknight, thanks to being made in a Crock-Pot. Get our Easy Slow Cooker Chicken Mole recipe.

Chocolate Mousse Pie

Stepping down the chocolate intensity ladder, semisweet makes for a nicely balanced but rich chocolate mousse pie that’s crowned with whipped cream and extra chocolate shavings. As always, choose a chocolate you would happily eat on its own for all your baking projects. Get our Chocolate Mousse Pie recipe.

Chocolate Fondue

Semisweet chocolate melted down with heavy cream, a pat of butter, and just a few tablespoons of complementary liqueur makes a perfect pool of luscious fondue for dipping fruit, cake, or whatever your heart desires. As the recipe indicates, you can use a mix of semisweet and bittersweet chocolate to get the perfect balance. Get our Chocolate Fondue recipe.

Guinness Milk Chocolate Ice Cream

A mild milk chocolate isn’t overpowered by the Guinness in this ice cream from David Lebovitz, nor does it provide too much bitter competition to the roasty stout. Get the Guinness Milk Chocolate Ice Cream recipe.

Easy Made-From-Scratch Hot Chocolate

For a fantastic (and ridiculously easy) cup of hot chocolate, simply melt some eating chocolate down with whole milk and heavy cream. A classic milk chocolate will work here, but dark milk chocolates are increasingly easy to find, and make for a richer flavor with a bit less sugar. Then again, if you like even more intense chocolate taste, the same trick works wonders with semisweet! Get our Easy Homemade Hot Chocolate recipe.

Mexican Devil’s Food Cake

A classic devil’s food cake is always welcome at the table, but this Mexican chocolate-inspired twist spices things up—literally, with ancho chile powder and cayenne whisked into the dry ingredients, which include natural cocoa powder for deep chocolate flavor. Add a sprinkle of cinnamon too if you like. You can spread the layers with simple whipped cream, or double down on the cocoa with our milk chocolate buttercream. Get our Mexican Devil’s Food Cake recipe.

Marble Cheesecake Bars

We like bittersweet chocolate for these easy cheesecake bars, but semisweet would also work. With 4 1/2 teaspoons of vanilla extract in the swirled cream cheese filling, it’s a perfect mingling of two classic flavors—and the press-in vanilla wafer crust is the ideal buttery base. Get our Marble Cheesecake Bars recipe.

Chocolate of the Month Club, $40.95/month

If you like the sweet stuff straight-up, get it sent directly to your door.

Related Video: How to Make Basic Chocolate Mousse

This post was originally published in 2009 and has been updated with new links, images, and text.


SCHARFFEN BERGER Chocolate Cupcakes

1. Position a rack in the lower third of the oven. Preheat the oven to 350 degrees.

2. In a large mixing bowl, mix the flour, cocoa powder, sugar, baking soda, and salt together thoroughly. Add the butter, eggs, and vanilla and beat on medium speed for one minute.

3. Add half of the water and beat for 20 seconds. Scrape the sides of the bowl and add the remaining water. Beat for 20-30 seconds until the batter is smooth. The batter will be thin enough to pour.

4. Divide it evenly among the lined cups. Bake 18-22 minutes (rotating the pan from front to back half-way through the baking time), just until a toothpick inserted into a few of the cupcakes comes out clean. Set the pan on a rack to cool. Frost the cupcakes when they are completely cool. Store and serve at room temperature.

5. TIP: For light tender cupcakes, spoon flour and cocoa lightly into measuring cups (instead of dipping the cups into the flour or cocoa), then sweep the measures level without tapping or shaking them.


Brooklyn Blackout Chocolate Cupcakes

Week 3 of CHOCOLATE MONTH! And today we’re making chocolate cupcakes! But not just any chocolate cupcakes… BROOKLYN BLACKOUT CUPCAKES!

I’ve been dying to create a Brooklyn blackout cake recipe for years now! Have you ever had it? Heard of it?!

It’s essentially a rich chocolate layer cake cake that’s stuffed with a generous amount of bittersweet chocolate pudding between each layer and covered in fudgy chocolate frosting and chocolate cake crumbs! Intense stuff, right?!

So intense that it gave me an idea… why not take this behemoth of a cake and downsize it into perfectly portioned cupcakes?! Cupcakes are so much easier to serve to a crowd, and a great option when serving something intensely decadent! Plus, no plates and forks, required!

So I got to work and I have to tell you, these are some of the best chocolate cupcakes I’ve ever had in my LIFE. And that’s saying a lot considering I have over 20 chocolate cupcake recipes on this website alone!


Chocolate Orange Cupcakes

Adapted from Lori Longbotham | Williams-Sonoma Cake | Simon & Schuster Source, 2003

Patissier and food writer Fran Gage offers up this luscious chocolate orange cupcakes recipe, which make for a swell and ever so slightly sophisticated chocolate fix for the chocoholics among us. Even at breakfast.–David Leite

How do I melt my chocolate properly?

To melt chocolate for the frosting as quickly and easily as possible, chop it into small pieces before you do anything else. This helps ensure it melts quickly and evenly. If melting the chocolate on the stovetop, put it in a stainless-steel bowl. Set the bowl in a saucepan over, but not touching, barely simmering water. Heat until the chocolate melts, stirring occasionally. Do not allow any water or steam to come in contact with the chocolate, or it will become stiff and grainy. If melting the chocolate in the microwave, place it in a microwave-safe dish and microwave on low for 1 minute. Continue to microwave if necessary, checking every 20 seconds, until the chocolate looks softened, then stir until smooth and liquid.


Recipe Summary

  • 6 tablespoons (3/4 stick) unsalted butter
  • 8 ounces bittersweet chocolate, coarsely chopped (or 1 1/2 cups semisweet chocolate chips)
  • 6 large eggs, separated, room temperature
  • 1/2 cup sugar
  • Ice cream, for serving (optional)

Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Melt butter and chocolate in a large heatproof bowl set over (not in) a pan of simmering water. Stir to combine, then remove bowl from heat and let cool slightly. Whisk in egg yolks.

With an electric mixer on medium speed, whisk egg whites until soft peaks form. Gradually add sugar, beating until peaks are stiff and glossy but not dry (do not overbeat). Whisk one quarter of the beaten egg whites into chocolate mixture to lighten gently fold mixture into remaining whites.

Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until cupcakes are just set in centers, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes (their centers will sink). Cupcakes are best eaten the same day they are baked keep at room temperature until ready to serve, topped with scoops of ice cream, if desired.


Watch the video: Bittersüße Melodie.. (December 2021).