1 large egg plus 2 large egg yolks, room temperature
1½ teaspoons pure vanilla extract
½ cup buttermilk, room temperature
¼ cup Dutch process cocoa powder
¼ cup boiling water
4 tablespoons unsalted butter, room temperature
½ cup (2 ounces) chopped semisweet chocolate, melted
½ cup sour cream
3 tablespoons confectioners’ sugar
⅛ teaspoon kosher salt
Chocolate-dipped candied orange peel, optional
Sat fat 9g
How to Make It
Heat the oven to 350°F. Line a standard 12-cup muffin tin with paper liners. Combine the flour, the baking powder, cardamom, and salt in a medium bowl.
Combine the butter, sugar, and orange zest in a large bowl and beat with an electric mixer until fluffy, about 4 minutes. Add the eggs and egg yolks, one at a time, then the vanilla. Add the flour mixture and the buttermilk into the sugar and egg mixture in increments, starting and ending with the flour mixture.
Divide the batter between the liners. Bake until the a toothpick inserted into the center of the cupcakes come out with just a few moist crumbs, 22 to 25 minutes. Transfer the cupcakes to a rack to cool completely.
Prepare the frosting: Combine the cocoa powder and boiling water in a large bowl. Let cool slightly, then beat in the butter, chocolate, sour cream, confectioners’ sugar, and salt. Top the cupcakes with the frosting. Garnish with chocolate-dipped candied orange peel, if desired.
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