Ingredients
Yield: 12 cupcakes
Prep time: 2 hours
Cook time: 20 minutes
Total time: 4 hours 30 minutes
For the Cupcakes:
3 ounces bittersweet chocolate, finely chopped
1/3 cup Dutch-processed cocoa powder
¾ cup hot coffee
¾ cup bread flour
¾ cup granulated sugar
½ teaspoon salt
½ teaspoon baking soda
6 tablespoons vegetable oil
2 eggs
2 teaspoons white vinegar
1 teaspoon vanilla extract
For the Frosting:
11/4 cups granulated sugar
3 egg whites, at room temperature
1/4 cup water
1/4 teaspoon cream of tartar
11/2 teaspoons vanilla extract
For the Chocolate Coating:
12 ounces semisweet chocolate, finely chopped
3 tablespoons vegetable oil
Preparation
