An adaption of an adaption of an adaption……each divinely rich chocolate bite will make you swoon.
An amazing feature of this recipe is it is pretty darn impossible to screw up. I have over baked, under baked, used more chocolate, too little or too much cocoa powder and they are delicious. I suppose if you forget the butter or the eggs. That would be sad.
I switched to mini cups years ago because the cupcakes are so rich a full size cup is just a bit much. Do I fell justified eating 2 or 3 because they are so tiny? You bet I do, and you may too.
You can make the batter with a whisk or a hand held mixer. (or you can use a stand mixer, I just never have).
A word about ingredients: I strongly and enthusiastically encourage you to use the best ingredients you can afford.
It really does matter.
I suggest 62% or more cacao dark chocolate. (80% max, or the cakes are a tad bitter)
I use SCHARFFEN BERGER 70% Bittersweet Chocolate
Recipe:
Preheat oven to 350′
Line mini cupcake pan with cupcake papers.
2 sticks unsalted butter
9.7 oz dark chocolate (1 bar of SCHARFFEN BERGER), chopped in rough chunks
Melt butter and chocolate over low heat until smooth, stirring occasionally.
Add 1 cup white sugar
Let sit a minute or two off heat while you:
Beat 4 eggs till blended
stir in 1 teaspoon vanilla
1 TABLESPOON cocoa powder
Pour in your melted chocolate/butter/sugar mix.
Stir or mix to blend.
Pour into paper cups in cupcake pan. Fill about 3/4 full (too much is fine, too little is okay)
Bake ten minutes. turn off oven, leave cupcakes in oven about 5-10 minutes.
Remove from oven, cool for a few minutes. (or not)
EAT and Enjoy!
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