Chocolate Craving Cupcakes

Adapted from: Thomas Keller’s Bouchon Bakery Cookbook

Devil’s food cake:

101 grams flour

31 grams cocoa powder

½ tsp. baking soda

⅛ tsp. baking powder

1 gram salt

1 large egg

126 grams granulated sugar

1 tsp. vanilla extract

86 grams mayonnaise

105 grams water

To make the cake, preheat the oven to 325 degrees and line 1 muffin tin. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside. Using an electric mixer, cream together the egg and sugar until thick and pale (about 10 minutes). Add the mayonnaise and stir to combine. Fold in the dry ingredients and water in two additions each.

Scoop into cupcake tins (mixture will be thin). Bake for 18-20 minutes. Let cool before frosting.

Chocolate Chunk Cream Frosting:

333 grams heavy cream

233 grams milk chocolate, chopped

1 egg

2 egg yolks

83 grams granulated sugar

For the frosting, whip the cream to soft peaks and refrigerate.

Melt the chocolate until 90% of the chocolate is melted. Then set aside.

Over a double boiler, whisk the egg, egg yolks, and granulated sugar until the mixture reaches 180 degrees. Transfer to a bowl of an electric mixer and whip for 7 minutes.

Fold ⅓ of the whipped cream into the chocolate. Fold in the egg mixture and the rest of the cream.

Pipe on top of cupcakes.

Printed from