Hot chocolate cupcakes

For Black Friday weekend I decided to contribute to the yummmies on hand in the break room, this is the result

Cupcakes ingredients 

3/4 cup unsalted butter
• 3 cups unbleached all-purpose flour 
• 3/4 cup canola oil
• 4-1/2 oz. bittersweet chocolate
• 3 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 3 large eggs, at room temperature
• 3/4 cup buttermilk
• 2 Tbs. pure vanilla extract
• 2-1/2 tsp. baking soda
• 
  

frosting ingredients 
• 1 1/2 cups sugar
• 2 tablespoons light corn syrup
• 6 large egg whites
• 1 teaspoon pure vanilla extract

Directions

1. Heat the oven to 350°F. Place cupcake liners into cupcake pans.
2. In a medium saucepan, combine the butter, oil, chopped chocolate, and 1 cup water. Heat over medium heat until melted and fully combined.
3. In a large bowl, whisk the flour, sugar, and cocoa powder. Pour the hot chocolate mixture into the sugar mixture and whisk until combined.
4. Whisk in the eggs, one at a time (making sure to keep whisking - you don’t want the eggs to scramble), then whisk in the buttermilk, vanilla, baking soda, and salt.
5.  Fill each cupcake liner about 2/3 full.
6. Bake cupcakes for 17-22 minutes, or until a toothpick comes out clean when inserted into the center. Cool on racks for 10 minutes.


For the frosting
7. In a double broiler, combine sugar, corn syrup, 1/4 cup water, and egg whites. Cook over medium heat, stirring frequently, about 2 minutes.
8. Transfer bowl to a mixer fitted with the whisk attachment. Beat mixture on high speed until glossy and voluminous, about 5 minutes. Beat in vanilla. Use immediately. 
9. After frosting, use a handheld kitchen torch to lightly toast the top of the frosting if desired.

Recipe adapted from bakerita.com