Happy Birthday to us! It’s been one year since the first post of Wine, Food and Friends hit the internet and we’re looking to celebrate with one of my favourite cupcakes. Not too sweet, and just a little bit salty (thank you to the salt on top) – my kind of dessert! You’re guaranteed brownie (or cupcake) points with this treat! (ps: they’re even better if you put caramel in the middle)

INGREDIENTS

For the cupcakes:
3 oz bittersweet chocolate, chopped
1/3 cup cocoa powder
3/4 cup hot coffee
3/4 cup flour
3/4 cup sugar
1/2 tsp salt
1/2 tsp baking soda
6 tbs canola oil
3 eggs*
2 tsp vanilla

For the frosting:
8 oz semi-sweet chocolate, chopped
1/2 cup heavy cream, chilled
2 tbs sugar
2 tbs corn syrup
2 tbs butter
Sea salt for sprinkling

*For high altitudes, use 4 eggs instead of 3, and increase the oven temperature to 375F.

INSTRUCTIONS

Preheat oven to 350F*. Place a cupcake wrapper in each muffin cup. Mix the bittersweet chocolate, cocoa powder and hot coffee. Let sit for a minute and then whisk until smooth. Cool completely, about 15-20 mins. Whisk in the oil, eggs and vanilla until blended. Add in the salt and baking soda, whisk to incorporate. Add in the sugar and flour, whisk until smooth. Divide the batter among the 12 muffin cups in the muffin tin.

Bake until a toothpick comes out clean, about 16-18 mins. Cool cupcakes in pan for 10 mins, then move to cooling rack to cool completely.

For the frosting, in a small saucepan, mix together the cream, sugar, butter and corn syrup. Heat over medium heat until the sugar has dissolved. In a small bowl, pour the cream mixture over the chocolate and let sit for 2 mins. Stir until chocolate is fully melted. Microwave for 30 secs if the chocolate won’t fully melt. Let frosting cool for 10-20 mins to thicken to the consistency of icing. Ice the cupcakes and top with sea salt.

Serves 12

Recipe adapted from America’s Test Kitchen