Ultimate Chocolate Cupcakes

As I was watching America's test kitchen the other day they were making this yummy recipe I just had to try! These cupcakes were so moist and had such a rich taste. And the frosting is to die for! I really enjoyed these cupcakes and I'm sure you will too! 

Ultimate Chocolate Cupcakes:

Ingredients

Chocolate Cupcakes:

• 3 ounces bittersweet chocolate, chopped fine
• 1/3 cup (1 ounce) Dutch-processed cocoa
• ¾ cup hot water
• ¾ cup (4 1/8 ounces) bread flour
• ¾ cup (5¼ ounces) granulated sugar
• ½ teaspoon table salt
• ½ teaspoon baking soda
• 6 tablespoons vegetable oil
• 2 large eggs
• 2 teaspoons white vinegar
• 1 teaspoon vanilla extract

Frosting:

• 1/3 cup (2 1/3 ounces) granulated sugar
• 2 large egg whites
• Pinch table salt
• 12 tablespoons (11/2 sticks) unsalted butter, softened and cut into 1-tablespoon pieces
• 6 ounces bittersweet chocolate, melted and cooled
• 1/2 teaspoon vanilla extract

Preparation

Chocolate Cupcakes:

Adjust oven rack to middle position and heat oven to 350 degrees. Line standard-sized muffin pan

(cups have ½-cup capacity) with baking-cup liners. Place chocolate and cocoa in medium bowl. Pour hot water over mixture and whisk until smooth. Set in refrigerator to cool completely, about 20 minutes. Whisk flour, sugar, salt, and baking soda together in medium bowl; set aside.

Whisk oil, eggs, vinegar, and vanilla into cooled chocolate-cocoa mixture until smooth. Add flour mixture and whisk until smooth.

Divide batter evenly among muffin pan cups. Bake until cupcakes are set and just firm to touch, 17 to 19 minutes. Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 10 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before frosting, about 1 hour.

Frosting:

Combine sugar, egg whites, and salt in bowl of stand mixer; place bowl over pan of simmering water. Whisking gently but constantly, heat mixture until slightly thickened, foamy, and registers 150 degrees on instant-read thermometer, 2 to 3 minutes.

Place bowl in stand mixer fitted with whisk attachment. Beat mixture on medium speed until consistency of shaving cream and slightly cooled, 1 to 2 minutes. Add butter, 1 piece at a time, until smooth and creamy. (Frosting may look curdled after half of butter has been added; it will smooth with additional butter.) Once all butter is added, add cooled melted chocolate and vanilla; mix until combined. Increase

speed to medium-high and beat until light, fluffy, and thoroughly combined, about 30 seconds, scraping beater and sides of bowl with rubber spatula as necessary.

To frost, mound 2 to 3 tablespoons frosting on center of each cupcake. Using small icing spatula or butter knife, spread frosting to edge of cupcake, leaving slight mound in center.