Chocolate Cupcakes with Kale

So many people asked for yesterday's cupcake recipe, so here it is:

Mari's Birthday Cupcake

This recipe was adapted from America's Test Kitchen recipe (The Complete America's Test Kitchen Cookbook, pg 758).

Note: I doubled the recipe below and added 2 cups of blanched kale bn and put through a food processor for about 30 seconds, scrape down sides to have evenly chopped.

Chocolate cupcakes

3 ounces high-quality semi-sweet chocolate, chopped fine

1/3 cup Dutch-processed cocoa powder

3/4 cup hot coffee

3/4 cup bread flour

3/4 cup granulated sugar

1/2 teaspoon table salt

1/2 teaspoon baking soda

6 tablespoon vegetable oil

2 large eggs

2 teaspoons white vinegar,

1 teaspoon vanilla extract

2 cup kale, see note above

1. Adjust an oven rack to the middle position and heat oven to 350 degrees. Line a standard size muffin pan  (cups with a 1/2 cup capacity) with baking cup liners. Place the chocolate and cocoa in a medium bowl. Pour the hot coffee over the mixture and whisk until smooth. Refrigerate until completely cool, about 20 minutes. Whisk the flour , granulated sugar, salt and baking soda together in a medium bowl and set aside.

2. Whisk the oil, eggs, vinegar, and vanilla into the cooled chocolate-cocoa mixture until smooth. Add the flour mixture and whisk until smooth. Incorporate kale into batter.

3. Divide the batter evenly among the muffin pan cups. Bake until the cupcakes are set and firm to the touch, 17 to 19 minutes. Cool cupcakes in tin on wire rack until cool enough to handle, about 10 minutes. Carefully lift out of pan and cool on wire rack for about 1 hour before frosting.

Frosting (adapted from "Hello, Cupcake" frosting recipe)

Butter, unsalted, 8 tbsp (1 stick)
Semisweet chocolate, 2 oz (approx 60 pcs)
Cocoa, dry powder, unsweetened, 1/2 cup
Confectioner's Sugar, 3.75 cup (16 oz.)
Fat Free Milk, 1/2 cup

8 ounces goat cheese

Put goat cheese in separate medium bowl.

Combine the butter and chocolate in a small saucepan. Melt over medium heat, stirring constantly. Add the cocoa powder and stir until smooth. Transfer the chocolate mixture to a large mixing bowl and beat with an electric mixer.

Add the confectioners' sugar alternately with the milk, adding more milk if necessary to thin, and beat until fluffy and smooth.
incorporate goat cheese.
If you're not using it right away, cover the frosting container tightly. You may need to beat in more milk to get it to a spreadable consistency.

Makes 2 1/2 cups

Number of Serving 20