Mocha Chip Cupcakes
adapted from a Fine Cooking magazine recipe
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter at room temperature
1 cup sugar
2 large eggs (room temperature)
1 1/2 teaspoon pure vanilla
3 ounces unsweetened chocolate melted and cooled slightly
2 teaspoons instant espresso powder, dissolved in 1/2 cup cool water
2/3 cup (4 ounces) bittersweet chocolate chips
Heat oven to 350 degrees. Line 12 standard-size muffin cups with paper liners.
Sift flour, baking soda, and salt together onto a sheet of wax paper. In large bowl, beat butter with stand mixer fitted with paddle attachment or use a hand-held mixer. Beat on medium speed until butter is smooth -about a minute. With mixer running slowly add the sugar, scrape bowl, then beat on medium-high until light and fluffy (about 2 minutes). Beat in the eggs, one at a time, on medium speed, beating until batter is smooth after each addition. Add the vanilla and melted chocolate and beat until smooth and blended. On low speed, add dry ingredients alternating with the espresso, mix until batter is smooth (about another minute). Fold in the chocolate chips by hand, using a spatula. Scoop batter into muffin cups so that it is evenly divided --don't smooth the batter. Bake until the cupcakes spring back when gently pressed in the center 20-25 minutes. Let cool in tin for 5 minutes on a rack. Carefully remove the cupcakes from tin, set them on rack, and let cool completely before applying frosting.