Dorie Greenspan's Cocoa Cupcakes 12.000

Deb Lindsey for The Washington Post

Everyday Dorie Jan 6, 2017

Keep these devil's-food-rich, buttermilk-tender treats in mind when you're baking for someone who is trying to watch what they eat. The topping is yogurt-based and optional.

Make Ahead: These are best eaten the day they are made, but they can be kept covered tightly at room temperature for up to 1 day or frozen for up to 2 months. The yogurt for the optional topping needs to drain for at least 1 hour (and up to 1 day in advance). The topping can be refrigerated a day in advance.


Servings:
12

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 12 servings

Ingredients
  • For the topping (optional)
  • 1 cup plain nonfat Greek-style yogurt
  • 1 teaspoon vanilla extract
  • 1/4 cup confectioners' sugar
  • Pinch salt
  • Sprinkles, for finishing
  • For the cupcakes
  • 1 cup flour
  • 1/4 cup unsweetened cocoa powder (may use Dutch-process)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 2/3 cup granulated sugar
  • 1/4 teaspoon fine sea salt
  • 2 large eggs, at room temperature
  • 3/4 teaspoon vanilla extract
  • 1/2 cup buttermilk, at room temperature
  • 1/2 cup mini chocolate chips (optional)

Directions

To make the optional topping: Line a fine-mesh strainer with damp cheesecloth or a double thickness of damp paper towels and set it over a bowl. Spoon the yogurt into the strainer, cover with plastic wrap and refrigerate for 1 hour (or for up to 1 day). One hour before you want to use the topping, spill whatever liquid has accumulated out of the bowl and wipe the bowl dry. Scrape the yogurt into the bowl, then whisk in the vanilla extract, confectioners' sugar and salt. Cover and refrigerate (for up to 1 day).

For the cupcakes: Preheat the oven to 350 degrees. Drop paper cupcake liners into a 12-cup muffin pan, or grease the wells with cooking oil spray.

Place the flour in a bowl. Sift the cocoa powder over the flour, then add the cinnamon, baking powder and baking soda. Stir to incorporate.

Combine the butter, granulated sugar and salt in the bowl of a stand mixer or handheld electric mixer; beat on medium speed for about 3 minutes or until smooth. Stop to scrape down the bowl. On medium speed, add the eggs one at a time, beating for a minute between each addition, then add the vanilla extract. (Don’t be concerned if the mixture looks curdled.)

Reduce the speed to low and add half of the flour mixture. Once that is almost incorporated, add all the buttermilk and, once that is incorporated, follow with the remaining flour mixture. When the batter is smooth, mix in the chips, if you’re using them.

Divide the batter evenly among the paper liners or greased muffin wells. (Dorie Greenspan uses a large cookie scoop, with a capacity of about 3 tablespoons, for this job.)

Bake (middle rack) the cupcakes for 18 to 21 minutes or until they are peaked and puffed and spring back when pressed lightly; a tester inserted into the center of the cupcakes will come out clean. Transfer to a wire rack (in the pan); let them cool to room temperature -- or don’t: These are good warm, unadorned.

If you've opted for the topping, apply just before serving, either on top or thinly spread over cupcake halves (split top to bottom). Decorate with sprinkles, if desired.

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Recipe Source

From cookbook author Dorie Greenspan.

Tested by Kara Elder.

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