You'll understand the allure of these dark chocolate potato chip cupcakes if you've ever dipped your potato chips in chocolate. Dark chocolate and potato chips make some of the best "chocolate chips" you'll ever have. When combined as a cupcake, you end up with cupcakes that are sweet and salty with a subtle crunch.
1/2cupcocoa powdernatural or Dutched will both work with this recipe
1/4cupunsalted butterroom temperature
1cupsugar
2ounceschocolateChoose your favorite. You can use any chocolate that you like except white chocolate or candy melts. The chocolate doesn't have to be one typically earmarked for baking - any chocolate bar that doesn't contain mix-ins like nuts, Rice Krispies, nougat, etc. will work.
2large eggsroom temperature
2large egg yolksroom temperature
9tablespoonsvegetable oilThis is the same as 1/2 cup + 1 tablespoon - measure in a liquid measuring cup
2teaspoonsvanilla extract
1/3cupfull-fat sour cream
1/2cupwaterroom temperature, measured in a liquid measuring cup
2cupspotato chipscrushed; salty potato chips are recommended
Sift together flour, salt, baking soda, and cocoa powder into a separate medium-sized bowl. Use a fork or a whisk to ensure that the ingredients are mixed well after sifting. Set aside.
In a medium-sized mixing bowl or the bowl of a stand mixer, mix butter and sugar until fully combined. The end result should look like wet sand.
Melt the chocolate in the microwave or in a double boiler.
Once the melted chocolate is cool enough to touch, add it to the butter/sugar mixture and mix until just combined.
Mix in eggs and egg yolks one at a time until just combined.
Mix in oil, vanilla, and sour cream until just combined.
Add dry ingredients to wet ingredients in three additions, mixing until just combined after each addition.
Mix in water until just combined.
Fill cupcake liners 2/3 full.
Sprinkle crushed potato chips over cupcake batter in the liners and put into the oven.
Check for doneness at 18 minutes - a toothpick inserted into the center of a cupcake should come out clean. If they are not done, check again every three minutes until they are done.
Immediately remove cupcakes from the cupcake tin and place on a cooling rack or on the counter to cool to room temperature.
Notes
If you would like to add coffee to the recipe, either add 1 teaspoon espresso powder or instant coffee granules along with the sifted dry ingredients, or replace the water with room temperature brewed coffee.
The chocolate in these cupcakes doesn't have to be one typically earmarked for baking, but it should be dark. I typically choose chocolate with less sugar and a more complex flavor. A melted Patric Chocolate bar yielded my favorite version of these cupcakes to date. I also enjoy TCHO, Scharffen Berger, and Lily's sugar-free chocolate.
Use any mild vegetable oil. I’ve used canola oil, generic vegetable oil, and safflower oil.
To crush potato chips, put them in a plastic bag, seal, and roll across the bag with a rolling pin. Alternatively, you could use a food processor; be careful to only process until you see small chunks as you don't want a fine powder.