Cook the Book: Bittersweet Chocolate Five-Spice Cupcakes

Ingredients

  • 2 tablespoons (1/2 ounce) unsweetened Dutch process cocoa powder
  • 3 tablespoons boiling water
  • 1 1/2 teaspoons pure vanilla extract, divided
  • 4 ounces (8 tablespoons, 1 stick) unsalted butter, softened
  • 1/2 cup (3 1/2 ounces) granulated sugar
  • 2 extra-large eggs, at room temperature
  • 10 ounces bittersweet chocolate (70 to 72% cacao content), finely chopped, divided
  • 1/2 cup (2 1/4 ounces) cake flour
  • 1 1/4 teaspoon five-spice powder, divided
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon kosher or fine-grained sea salt
  • 1/2 cup heavy whipping cream

Description

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