I want two different chocolate cupcake recipes, you see.
I like spongey cakes and rich, fudgey cakes, and so with chocolate, it's necessary to have two kinds of cake. ;)
200 gram bar of Valrhona 70% chocolate
300g or 1 1/2 cups sugar
150g or 1 1/4 cup flour
25g or 1/4 cup cocoa powder, unsweetened
1-1/2 teaspoons baking powder
pinch of salt
Melt the butter together with the chocolate. Stir in the sugar and let cool.
Sift the flour with the cocoa powder, salt and baking powder.
Beat the chocolate mixture for two minutes, then add the eggs in one by one, mixing well in between additions. This is important, as there are no whipped eggs to help the cake rise.
Stir in the flour mixture.
Bake in cupcake pans for 170C.
I think the butter to chocolate ratio is still too high. Even my brownie recipe is 1:1, not 1.5:1, and it's making the cupcake wrappers fall off. As some on eGullet said, "Their pants have fallen off."
I know, I know, you cannot believe I'm reducing the butter. But it's not a butter cake, it's a chocolate cake, you know.
I actually use 30g cocoa, which is a bit more than 1/4 cup, for you people who use cups.