Chocolate Cupcakes with Domed Tops

Before you start

These cupcakes are made from a thin, oil-based batter that uses natural cocoa bloomed in hot coffee. Blooming means pouring hot liquid over the cocoa to dissolve it, which brings out more chocolate flavor; the coffee itself only deepens the taste and does not make the cupcakes taste of coffee. Oil instead of butter keeps the crumb soft even straight from the refrigerator.

The dome comes from the oven, not the batter. A short blast at 200°C (400°F) makes the batter in the center spring up quickly before the surface sets, then a lower temperature finishes the bake without drying the edges. Filling the liners about three-quarters full gives enough batter to rise above the rim into a neat round cap.

Ingredients

• 125 g (1 cup, spooned and leveled) all-purpose flour
• 40 g (½ cup) unsweetened natural cocoa powder
• 150 g (¾ cup) granulated sugar
• 50 g (¼ cup, packed) light brown sugar
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp fine salt
• 2 large eggs — room temperature
• 120 ml (½ cup) buttermilk — room temperature
• 80 ml (⅓ cup) neutral oil
• 1 tsp vanilla extract
• 120 ml (½ cup) hot brewed coffee or hot water

Method

1. Heat the oven to 200°C (400°F) with a rack in the center. Line the muffin pan with paper liners.
2. Whisk the flour, cocoa, both sugars, baking soda, baking powder and salt in a large bowl, pressing out any lumps of brown sugar or cocoa.
3. In a second bowl, whisk the eggs, buttermilk, oil and vanilla until smooth.
4. Pour the wet ingredients into the dry ones and whisk just until combined. Slowly whisk in the hot coffee. The batter will be thin, like heavy cream; that is correct.
5. Let the batter rest for 5 minutes so the cocoa fully hydrates, then divide it among the liners until each is about three-quarters full.
6. Bake for 5 minutes at 200°C (400°F). Without opening the door, lower the temperature to 175°C (350°F) and bake 12 to 14 minutes longer, until the domes spring back when pressed and a toothpick comes out with a few moist crumbs.
7. Cool in the pan for 5 minutes, then move the cupcakes to a rack and cool completely before frosting.

Tips for success

• A ladle or a jug makes it easy to pour thin batter into liners neatly.
• If your oven is slow to drop temperature, crack the door for 10 seconds when you turn it down.
• Chocolate cupcakes hide doneness by color, so rely on the spring-back test and a toothpick rather than browning.

Substitutions

Natural cocoa powder

Dutch-process cocoa gives a darker, smoother flavor, but replace the baking soda with 1½ tsp baking powder, since Dutch cocoa is not acidic enough to activate soda.

Buttermilk

Use 120 g plain yogurt thinned with 2 tbsp milk, or milk soured with 1½ tsp vinegar.

Hot coffee

Hot water works in the same amount; the chocolate flavor is a little lighter.

Variations

Chocolate chip cupcakes

Toss 85 g (½ cup) mini chocolate chips with 1 tsp flour and stir them in just before filling the liners.

Mexican chocolate cupcakes

Add 1 tsp ground cinnamon and a pinch of cayenne to the dry ingredients.

Troubleshooting

Tops came out flat

The oven did not reach 200°C (400°F) before baking, or the liners were underfilled. Preheat fully and fill them three-quarters full.

Cupcakes sank after cooling

They were underbaked, or there was too much leavening. Bake until the domes spring back, and measure soda with a level spoon.

Bitter or soapy aftertaste

Excess baking soda or uneven mixing left pockets of soda. Whisk the dry ingredients thoroughly and measure carefully.

Storage

Store unfrosted cupcakes airtight at room temperature for up to 3 days, or freeze for up to 2 months. Thanks to the oil, they stay soft even after refrigeration if your frosting needs it.

Safety notes

Do not taste raw batter, which contains raw flour and egg. The coffee adds a small amount of caffeine. Contains wheat, egg and milk.