Appears in Cook's Illustrated May/June 2010, America's Test Kitchen TV
There’s only so much chocolate you can cram into a cupcake before the texture literally falls apart. To get our fill, we had to think beyond the batter.
For a chocolate cupcake recipe with a moist crumb and just enough creamy frosting, we tweaked a chocolate cake recipe until it was perfectly portable, then worked in more chocolate without disrupting the cupcakes’ structure. We mixed cocoa ...