These cupcakes are inspired by the chocolate-dipped apricots my mom would make each year for Passover. The moist, chocolaty cake gets topped with a sweet-tart frosting amped up with apricot jam. A sprinkle of chopped dried apricots seals the deal. They are not kosher for Passover (see page 330), so stick with the chocolate-dipped fruit during the holiday, and enjoy these cupcakes the other 51 weeks of the year. Makes 12 cupcakes
FOR THE CUPCAKES
- 1 cup/125 G all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1/3 cup/35 G cocoa powder
- 1 cup/200 G granulated sugar
- 1 tbsp instant coffee*
- 1/2 cup/120 ML boiling water
- 1/2 cup/120 ML vegetable oil
- 1/2 cup/120 ML milk
- 1/2 tsp vanilla extract
- 1 egg, lightly beaten
- *You can substitute 1/2 cup/120 ml of hot brewed coffee for the instant if you prefer. I like using instant because it saves me from brewing a whole pot of coffee and I honestly don’t taste a difference.
FOR THE FROSTING
- 3 tbsp unsalted butter, at room temperature
- 3 tbsp apricot jam
- 2 tbsp milk, plus more as needed
- 11/2 cups/150 G confectioners' sugar
- finely chopped dried apricots for topping
1. Make the cupcakes: Preheat the oven to 350°F/180°C and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cocoa powder, and granulated sugar. In a small bowl, stir together the instant coffee and boiling water, then add it to the flour mixture along with the vegetable oil, milk, vanilla, and egg and stir well to combine.
3. Divide the batter evenly among the muffin cups. Bake until the tops are firm to the touch and a tester inserted into the center of a cupcake comes out clean, 20 to 22 minutes. Remove from the oven and let cool completely on a wire rack.
4. Meanwhile, make the frosting: In a stand mixer or using a handheld electric mixer and a medium bowl, beat the butter, apricot jam, milk, and 1/2 cup/50 g of the confectioners’ sugar together on medium speed until smooth. Slowly add the remaining 1 cup/100 g confectioners’ sugar, beating until creamy.
5. Spread a generous amount of frosting on top of the cooled cupcakes and sprinkle with chopped dried apricot. Serve at room temperature.
From Leah Koenig's 'Modern Jewish Cooking'
