Cook The Book: Bittersweet Chocolate Five-Spice Cupcakes

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Nutrition per serving    (USDA % daily values)


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Ingredients for 24 servings

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

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