2oz semi-sweet or bittersweet chocolate, finely chopped
1/3cup dutch-processed cocoa powder
3/4cup hot coffee
3/4cup bread flour
3/4 cupgranulated sugar
1/2teaspoontable salt
1/2teaspoonbaking soda
6tablespoonsvegetable oil
2large eggs at room temperature
2teaspoonswhite vinegar
1teaspoonpure vanilla extract
Whipped Vanilla Frosting
1cup, plus 1 tablespoon unsalted butter, at room temperature
2cupsconfectioner's sugar, sifted or whisked vigourously
a pinch ofsalt
1tablespoon plus 1 teaspoonheavy cream
2teaspoonspure vanilla extract
Instructions
Chocolate Cupcakes
Preheat the oven to 350 degrees F, and fill a regular-sized cupcake pan with 12 liners.
Combine the chopped chocolate and cocoa powder in a medium bowl. Pour in the hot coffee and let sit for a couple of minutes to melt the chocolate. Whisk until smooth.
Cool completely in the refrigerator (about 20 minutes).
While the chocolate mixture is cooling, combine the flour, sugar, salt, and baking soda in a medium bowl.
Remove the chocolate mixture from the fridge and whisk in the oil, eggs, vinegar and vanilla. Whisk in the flour mixture.
Divide the batter evenly among the cupcake liners. Place in the preheated oven and bake for 15-19 minutes.
Cool the cupcakes in the pan for 10 minutes and remove to a wire rack to cool completely.
Whipped Vanilla Frosting
In the bowl of a stand mixer fitted with the whisk attachment, whip the butter on medium high speed until smooth.
Turn the mixer down to low and add the sugar one cup at a time, mixing well after each addition. Add the salt and turn the mixer to medium high speed. Whip for 2-3 minutes until smooth.
On low speed, add the cream and vanilla extract. Turn speed back up to medium high and whip until light and fluffy, scraping the bowl down as needed, about 5 minutes.