Chocolate cupcakes with crispy magic frosting
Recipe adapted from "Flour" by Joanne Chang
Makes about 12 cupcakes
For the cupcakes:
2 ounces unsweetened chocolate, chopped
1/4 cup cocoa powder (the original recipe calls for Dutch-processed cocoa powder, I used regular Hershey's, which worked fine)
1 cup granulated sugar
1/2 cup (1 stick) unsalted butter
1/3 cup water
1/2 cup milk
1 egg
1 egg yolk
1/2 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
For the frosting:
2/3 cup granulated sugar
2 egg whites
1-1/2 cups (3 sticks) unsalted butter, at room temperature, cut into 2-inch chunks
1-2/3 cups confections' sugar
1/4 teaspoon kosher salt
2 tablespoons milk
1 tablespoon vanilla extract
About 2 tablespoons red or blue food coloring (optional) – experiment with the exact amount until you get your desired color, though I have a suspicion this frosting doesn't take coloring well. My red turned out more like hot pink.
For the decorations:
Thin red licorice cut into smaller pieces, blue and white candy, or decorations of your choice
For the cupcakes:
1. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well mixed. Set aside.
