Triple Chocolate Cupcakes

15 cupcake liners
1 1/3 cups sifted all-purpose flour
1/3 cup unsweetened cocoa powder, if available Dutch process cocoa
3/4 teaspoon baking soda
1/4 teaspoon sea salt such as fleur de sel
1/4 teaspoon cinnamon
1 1/2 sticks (12 ounces) unsalted butter softened and broken into small pieces
1 cup sugar
1 tablespoon instant coffee granules dissolved in 1 tablespoon water
3/4 teaspoon vanilla
2 large eggs
3/4 cup whole milk
1 cup (about 6 1/2 oz) semi-sweet chocolate chips (such as Guittard or Ghiradelli - See market note.)

Chocolate Glaze
6 ounces semisweet chocolate, broken or cut into small chunks
6 tablespoons heavy or whipping cream
3 tablespoons unsalted butter
1 tablespoon powdered instant coffee

1. Arrange a rack at center position and preheat oven to 350 degrees F. Line 15 standard size muffin tins with liners.

2. Sift flour, cocoa powder, baking soda, salt, and cinnamon into a medium bowl and stir to blend. Set aside.

3. With an electric mixer on medium speed, cream butter until soft, a minute or more. Gradually add sugar and when added, beat mixture a minute more, stopping the machine to scrape down sides of bowls as needed. Beat in coffee mixture and vanilla. Add the eggs, one at a time, beating just to blend into the batter. On low speed, add dry ingredients in three equal additions, alternating with the milk in two equal additions, beginning and ending with dry ingredients. Stop mixer when necessary to scrape down sides of bowl. By hand with a rubber spatula, stir in the chocolate chips.

4. Fill each paper liner with about 1/4 cup batter just about to the top. Bake cupcakes until a cake tester or toothpick comes out clean, about 20 to 23 minutes. Watch carefully.

5. Remove the pans with cupcakes to wire racks to cool for 10 minutes. Using potholders or tongs carefully remove each cupcake and cool to room temperature on wire racks.

6. For glaze, place chocolate, cream, butter, and coffee powder in top of a double boiler (or in a heatproof bowl) set over but not touching simmering water in a saucepan. Stir until melted and smooth. Remove and cool 5 minutes.

7. Spoon a generous tablespoon of the glaze over the top of a cupcake and use a metal spatula to spread it evenly. Repeat with remaining cupcakes. Cool at room temperature until glaze is set and firm, 45 minutes or longer. Store cupcakes in a single layer in airtight containers and leave at cool room temperature. (The cupcakes can be prepared 2 days in advance. If making ahead, transfer them in airtight container to the fridge. Bring to room temperature 30 to 40 minutes before serving.)

Makes 15 standard size cupcakes.

Market tip: I like to use good quality chocolate chips in these cupcakes. If available, Guittard and Ghiradelli semisweet chocolate chips are particularly good.

Cooking tip: If you don’t have 15 muffin tins, bake the first batch and when cooled, remove and bake the remaining ones in the same pan.

Copyright Betty Rosbottom 2021