Basic Chocolate Cupcakes
Preheat your oven to 325°F. Start by pouring hot brewed coffee over an ounce of chopped semisweet chocolate. This process of adding a hot liquid to chocolate in order to melt it, is called ‘blooming.’ It completely enhances the strength of chocolate flavor in your baked good. And despite the fact that you’re using coffee, no coffee flavor will be detectable in the finished product, it just intensifies the cocoa.
Set the chocolate aside. In a standing mixer, or using a hand-held electric mixer, beat your egg until it is opaque and a bit frothy, about 30 seconds.
Now stream in your chocolate and beat until all ingredients are well combined.
Divide the batter evenly among a paper-lined muffin tin. You do not need to coat the paper liners with nonstick cooking spray before filling.