Granted, this all sounds very demanding.  But really, cupcakes should be cute, they should be delicious, and they should be a little messy.  And they should, as these simple Chocolate Cupcakes do, leave you wanting more than one.

Chocolate Cupcakes

with Dark Chocolate Buttercream

Hardly adapted from Martha Stewart and Ina Garten

Chocolate Cupcake

Makes about 18 cupcakes

1 ¼ cups all-purpose flour

½ cup plus 2 tablespoons Dutch-process cocoa powder

1 ¼ cups whites sugar

1 ¼ teaspoons baking soda

½ teaspoon baking powder

½ teaspoon kosher salt

1 large whole egg, plus 1 large egg yolk

¾ cups milk

¼ cup plus 1 tablespoon vegetable oil

1 teaspoon pure vanilla extract

½ cup warm water

1.  Preheat the oven to 350 degrees Farenheight.  Line 18 standard cupcake tins with paper liners.  In a large metal bowl, combine the flour, cocoa powder, sugar, baking soda and powder, and salt.  Whisk together until thoroughly combined.  Add the egg and egg yolk, milk, vegetable oil, and vanilla, stirring until combined.  Pour the warm water over the batter and stir until just combined.  Divide batter among the cupcake tins, filling each about 2/3 of the way.  Bake for 20 to 25 minutes, or until a tester inserted comes out clean.  Let cool completely before frosting.

Chocolate Buttercream

5 oz. bittersweet chocolate

4 oz. semisweet chocolate

2 extra-large egg whites at room temperature

½ cup white sugar

Pinch cream of tartar

¼ teaspoon kosher salt

1 cup (2 sticks) unsalted butter, room temperature

1 teaspoon pure vanilla extract

1 teaspoon instant espresso powder, dissolved in ½ a teaspoon water

1.  Chop the chocolate and melt in the top of a double boiler.  Allow chocolate to cool.  Mix the egg whites, sugar, cream of tartar, and salt in the bowl of a stand up mixer fitted with a whisk.  Heat the egg white mixture atop a double boiler until the mixture is just warm to the touch, constantly stirring.  Return to the mixer and whisk on medium-high until the meringue holds stiff peaks.

2.  Add the butter, one tablespoon at a time until it is fully incorporated.  The mixture may look curdled, but never fear!  Add the chocolate and whisk until smooth.  Add the espresso and vanilla and mix until just combined.  Frost immediately.  If frosting is too soft, allow it to stand at room temperature for an hour or two, until it sets up.

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