Cook the Book: Bittersweet Chocolate Five-Spice Cupcakes

Cook the Book: Bittersweet Chocolate Five-Spice Cupcakes
12 Ingredients
  • 2 tablespoons (1/2 ounce) unsweetened Dutch process cocoa powder
  • 3 tablespoons boiling water
  • 1 1/2 teaspoons pure vanilla extract, divided
  • 4 ounces (8 tablespoons, 1 stick) unsalted butter, softened
  • 1/2 cup (3 1/2 ounces) granulated sugar
  • 2 extra-large eggs, at room temperature
  • 10 ounces bittersweet chocolate (70 to 72% cacao content), finely chopped, divided
  • 1/2 cup (2 1/4 ounces) cake flour
  • 1 1/4 teaspoon five-spice powder, divided
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon kosher or fine-grained sea salt
  • 1/2 cup heavy whipping cream
Nutrition
161
8% daily value
24 servings
                                       
                                            low-​sodium, vegetarian
     

Fat

18% 12

Saturated

35% 7

Trans

- 0

Monounsaturated

- 2

Polyunsaturated

- 0

Carbs

5% 15

Carbs (net)

- 14

Fiber

4% 1

Sugars

- 11

Sugars, added

- 11

Protein

4% 2

Cholesterol

14% 43

Sodium

1% 30

Calcium

11% 105

Magnesium

4% 18

Potassium

2% 74

Iron

4% 1

Zinc

2% 0

Phosphorus

6% 42

Vitamin A

4% 40

Vitamin C

0% 0

Thiamin (B1)

2% 0

Riboflavin (B2)

3% 0

Niacin (B3)

1% 0

Vitamin B6

1% 0

Folate equivalent (total)

3% 12

Folate (food)

- 5

Folic acid

- 4

Vitamin B12

1% 0

Vitamin D

0% 0

Vitamin E

1% 0

Vitamin K

1% 1
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