Scharffen Berger Chocolate Cupcakes Recipes

Steps:

• 1. Grease the bottom of an 8-inch cake pan and line with parchment paper. Preheat oven to 350-degrees.
• 2. Break up chocolate and put in the top of a double boiler or in a bowl over simmering water. Make sure the water does not touch the bottom of the bowl. Stir to melt. Remove from heat and let cool to slightly warm.
• 3. In an electric mixer with a paddle attachment, cream butter and sugar until the mixture is pale, light and fluffy. Slowly add the egg yolks and continue beating to a light consistency.
• 4. Add cooled chocolate and beat until smooth and velvety. Beat egg whites with a completely clean wire whisk attachment until soft peaks. Gently fold egg whites into chocolate mixture.
• 5. The egg whites should be gently folded in with a spatula. Make sure there are no white streaks in the batter.
• 6. Pour the batter into the prepared pan. Bake for 30-35 minutes or until a toothpick comes out clean. The top will be puffy and may crack.
• 7. Remove from oven and cool completely on a wire rack.
• 8. Serve at room temperature with whipped cream and a few fresh berries. Alternatively, dust the top with powdered sugar.

Steps:

• SCHARFFEN BERGER Chocolate Frosting:
• Place the chocolate and butter in a medium bowl and set aside. Bring the cream, sugar, and salt to a simmer in a large saucepan. Simmer for 4 minutes, stirring frequently. Pour the hot cream over the chocolate. Whisk just until the chocolate is completely melted and the mixture is smooth and glossy. Set aside to cool at room temperature, without stirring for 2 to 3 hours, or until the frosting is cool and thick enough to spread. Or, refrigerate the frosting for about 45 minutes or more (but not until it is hard) without stirring, then let it stand at room temperature until it is the desired consistency.
• SCHARFFEN BERGER Chocolate Cupcakes:
• Position a rack in the lower third of the oven. Preheat the oven to 350 degrees.
• 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. 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. 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.
• TIP: For light tender cupcakes, spoon flour and cocoa lightly into measuring cups (instead of dipping the cups into the flour or cocoa) and then sweep the measures level without tapping or shaking them.