Cupcakes! Oh, how I love cupcakes! But, I guess really who doesn’t? There is just something about those thick swirls of frosting, covering a moist, delicious hand-held cake that is completely irresistible. I have heard great things about Flour Bakery ever since Joanne Chang’s Sticky Bun Throwdown with Bobby Flay. I chose to make her chocolate cupcakes mostly because I was intrigued by the name of the frosting- Crispy Magic Frosting. And oh my gosh, this frosting is indeed magic. With all the baking I do, I have somehow never made a cooked frosting. I guess I was a bit intimidated, but it was so much easier than I thought. First you make a meringue and then add butter, three sticks of butter to be exact. I almost had a heart attack when I read that. It is amazing to me, how a frosting with so much butter could still taste so light and airy. I just don’t get where the crispy comes from though. I guess it is supposed to develop a thin sugar coating as it sits, making it crispy. But mine never did and from the reviews I read, I am not alone. But, honestly, that really doesn’t matter, because this is hands down the best frosting I ever had, crispy or not. And then, you pipe this delicious frosting onto a rich and moist, deeply chocolate cupcake. Well, wow! That’s all I can say. My sister said she would trade one of her children for another cupcake. Now that’s one heck of a cupcake!! 😀 I think she was only half kidding
Flour’s Chocolate Cupcakes with Crispy (?) Magic Frosting
Yield: 12 standard size cupcakes
2 oz (56 grams) unsweetened chocolate, chopped fine (I used Callebaut)
1/4 cup (30 gram) Dutch-process cocoa powder- I recommend Valrhona
1 cup (200 grams) sugar
1/2 cup (one stick/114 grams) unsalted butter
1/3 cup (80 gram) water
1/2 cup (120 gram) milk
1 yolk (Tip: Save the white for the frosting)
1/2 tsp vanilla extract
1 cup (140 grams) flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
Pour the mixture into a mixer bowl or with a hand mixer, whip on medium-high speed for 6 to 8 minutes or until the mixture becomes thick and white like meringue and is cool to the touch. At medium speed, add the butter a few chunks at a time, beating for 3 to 4 minutes or until it is all incorporated. Add the powdered sugar, salt, milk, and vanilla and beat until smooth and satiny. You should end up with 3 1/2 cups of frosting- way more than is needed for 12 cupcakes. If not using immediately, store in an airtight container at room temperature for up to 3 days. Or, you can store it up to two weeks in the fridge, allow it to soften at room temperature and then beat in the mixer for a few minutes until smooth.
- Use scale measurement!
- I had a lot of extra frosting left over- enough to frost at least 6 more cupcakes.
- Save your extra egg white that is not needed in the cake batter for your frosting.
- Use high quality chocolate for the best results.