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BITTERSWEET CHOCOLATE CUPCAKES

1 lb. And 1 oz. Good quality bittersweet chocolate.
5 whole eggs
3 egg yolks
1 cup sugar

Chocolate glaze:
½ cup heavy cream
8 oz. Semisweet chocolate chips
2 oz. Unsalted butter, cut into pieces.

Method

1. Melt the chocolate in the top of a double boiler over barely simmering water.
2. While the chocolate is melting, combine the whole eggs, yolks, and sugar in the bowl of an electric mixer. Using the balloon whisk attachment, beat on high speed until pale yellow in color and tripled in volume. With the machine running, add the melted chocolate and mix quickly. Turn off the machine and use a rubber spatula to scrape down the chocolate from the sides of the bowl. Fold in until chocolate is evenly distributed.
3. Preheat the oven to 375°. Spray mini-muffin tins with nonstick vegetable cooking spray or grease with oil. Spoon the batter so the tins are ¾ full. Bake for about 12 minutes, until the cupcakes have risen and the tops are cooked and cracking. Let cool to room temperature in the tins.
4. Remove the cupcakes carefully, tapping the tin on a counter to loosen them. Most of the cupcakes should lift out; use a paring knife or small metal spatula to nudge out any difficult ones.
5. To make the chocolate glaze, scald the cream in a 1 qt. Saucepan. Put the chocolate chips in a food processor and with the motor running pour the hot cream through the feed tube and mix until smooth. Add the butter, bit by bit and blend in.
6. The mixing process should be complete in only a couple of minutes. Remove the glaze to a small container and let cool. Hold each cupcake by its base and dip into the glaze in one motion.