Moist Chocolate Cupcakes with Prague Frosting

趁著端午連假家人幫忙照顧小翼，連續做了3款甜點與1款麵包。這次的杯子蛋糕我超愛的，就如同食譜所說"非常濕潤"好吃！

因為是老外的食譜，上方奶油糖霜與巧克力飾片的部分看來是不太適合台灣炎熱的天氣，不僅奶油部分還沒打發前就融化外，巧克力也要隨時冰到冰箱才能成型，整個製作的過程非常艱辛啊，看圖片就知道拍照時糖霜已經在流汗了，好吃歸好吃，但改天得要試試其他Frosting才行。

食譜源自於這裡，下方為製作方式。

Ingredients for 12 cupcakes: (12個大杯子蛋糕or18個小杯子蛋糕)

• 1 1/2 cups all-purpose flour 中筋麵粉180g
• 1/4 cup unsweetened cocoa powder 可可粉18g
• 1 cup granulated sugar 砂糖200g
• 1 tsp baking soda 小蘇打粉4.7g
• 1/2 tsp salt 鹽2.5g
• 1 cup warm coffee (freshly brewed,  instant coffee in 1 cup water or 3 espresso shots in enough water to equal 1 cup) 咖啡液 240ml
• 1 Tbsp white vinegar 白醋15g
• 2 tsp vanilla extract 香草精 10ml
• 1/3 cup olive oil 橄欖油 75ml

Making the cupcakes:

• 0.烤箱預熱190˚C
• 1.乾性材料過篩後混合均勻
• 2.濕性材料混合均勻
• 3.濕性材料加入乾性材料中混合(麵糊中仍有些結粒沒關係)
• 4.將麵糰放入烤模中約2/3滿
• 5.入爐以190度烤18-20分鐘 (或竹籤插入不沾即可)
• 6.取出後先放置5分鐘待稍涼再從杯子模中取出

Prague Chocolate frosting (frosts 24 cupcakes or 1 cake): 

• 2 sticks of  Butter or 1 cup (must be at room temperature)
• 1/3 cup sweetened condensed milk
• 3 Egg yolks
• ¼ cup Water
• 1/3 cup semi sweet Chocolate

Making the Chocolate Prague Frosting:

1. In a small sauce pan, whisk together 3 reserved egg yolks, ¼ cup water, and 1/3 cup condensed milk.
2. Start heating the pan over low heat and gradually increase the heat until it’s just letting off steam but not boiling. Whisk constantly until your mixture is the consistency of raw condensed milk. Remove the mixture form heat and immediately stir in 2oz chocolate, whisking until smooth. Let your mixture cool off to room temperature (I transferred it to another bowl to cool faster).
3. In a separate bowl, beat butter on high speed for 5 minutes. Once chocolate is cooled to room temp, add it to the butter and beat together for an extra 3 minutes. Pipe the frosting onto your cupcakes with whatever frosting tip your heart desires. I used a large star tip working in a circular motion; starting at the center and staying close to the cupcake