(Tested by the Pittsburgh Post-Gazette)
I used El Rey 58.5 percent dark chocolate for both the cupcakes and the glaze -- China Millman
For the cupcakes:
1 ounce semisweet chocolate, finely chopped
1/2 cup hot brewed coffee
1 cup sugar
3/4 cup plus 1 tablespoon unbleached all-purpose flour
1/2 cup unsweetened cocoa powder, sifted
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 large egg
1/4 cup canola oil
1/2 cup well-stirred plain whole-milk yogurt (not low-fat or nonfat)
1/4 teaspoon vanilla extract
For the glaze:
8 ounces bittersweet chocolate, finely chopped
Preheat the oven to 300 degrees. Line the wells of a standard-sized muffin tin with paper liners.
Put the semisweet chocolate in a medium bowl with the hot coffee. Let stand, stirring occasionally, until the chocolate is melted and the mixture is smooth and opaque.
In another medium bowl whisk together sugar, flour, cocoa powder, baking soda, baking powder and salt.
Using a standing or handheld mixer, beat the egg in a large bowl on medium speed until it is pale yellow, about one minute. Add the oil, yogurt and vanilla, beating well. Gradually pour in the melted-chocolate mixture, and beat to thoroughly combine. Add the dry ingredients all at once, and beat on low speed until the batter is just combined. Using a rubber spatula, scrape down the sides of the bowl and briefly stir to make sure that all dry ingredients are absorbed.
Spoon the batter into the wells of the muffin tin. Bake for 20 to 25 minutes or until a toothpick inserted in the center of one of the cupcakes comes out clean. Transfer the pan to a wire rack, and cool for 20 minutes before -- carefully: They're tender! -- removing the cupcakes. Allow them to cool completely before glazing.
To make the glaze, melt the bittersweet chocolate in a metal or glass bowl set over a pan of gently simmering water. Stir frequently to prevent scorching. When the chocolate is completely smooth, it's ready. Working with one cupcake at a time, spoon a heaping teaspoonful of melted chocolate on top. Tilt and rotate the cupcake to coax the chocolate out to the edge. The top of the cupcake should be entirely covered with a thin layer of chocolate. Spoon on more chocolate as needed.
Set the cupcakes aside at room temperature until ready to serve, at least an hour.
Makes 12 cupcakes.
Note: Stored in an airtight container at room temperature, these cupcakes are even better the second day.
