CHOCOLATE CUPCAKES RECIPE
These are rich and moist. My favorite variation is with chopped white chocolate, a sinful and fabulous taste.
BASIC BATTER
( for 18 cupcakes)
Whipping cream - 1 cup (250ml)
Bittersweet chocolate, chopped - 12 oz (375g)
Unsweetened chocolate, chopped - 2 oz (60g)
5 Eggs
Granulated sugar - 3/4 cup (175ml)
All-purpose flour - 1 cup (250ml)
Baking powder - 1/2 tsp (2ml)
1. Bring cream to boil in medium pot. Stir in chocolates and remove from heat. Stir cream and chocolate together until smooth. Leave to cool.
2. Preheat oven to 325F (160C).
3. Place eggs and sugar in a bowl. With an electric mixer whisk together until batter triples in volume and beaters leave a trail. Stir in chocolate mixture and beat together on low speed until incorporated.
4. Combine flour and baking powder and fold into mixture.
5. Place paper baking cups in large muffin tins. Divide batter between cups, filling almost to rim.
6. Bake 30 to 35 minutes or until a toothpick comes out clean. Spread with icing when cool. Decorate with white or dark chocolate curls or edible flowers.
DARK CHOCOLATE ICING
Whipping cream - 3/4 cup (175ml)
Bittersweet chocolate, chopped - 12 oz (375g)
Unsalted butter - 1/4 cup (50ml)
In a pot on medium heat, bring cream to boil. Immediately remove from heat and stir in chocolate. Stir together until chocolate is melted. Cool and beat in butter.
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