Dark Chocolate Cupcakes
Makes 18
- 1/2 cup 1 stick unsalted butter, softened
- 1/2 cup plus 2 Tbs packed light brown sugar
- 2 large eggs, beaten
- 1/8 cup plus 1tsp unsweetened cocoa powder
- 3/4 cup plus 1 Tbs all-purpose flour
- 3/4 tsp baking powder
- 3 1/2 oz dark chocolate, roughly chopped
- 2/3 cup heavy cream
- 3 1/2 oz dark chocolate (at least 70% cocoa solids), broken up
- Preheat oven to 375°F.
- Line two 12 cup muffin pans with 18 paper muffin liners.
- Beat the butter and sugar together until light and fluffy.
- Gradually beat in the eggs.
- Sift the unsweetened cocoa powder with the flour and the baking powder and fold into the creamed mixture with the chopped chocolate.
- Divide the batter among the paper liners and lightly flatten the surface with the back of a spoon.
- Bake for 20 minutes.
- Tranfer to a wire rack to cool completely.
- Put the cream and chocolate into a heavy pan over low heat until melted.
- Then allow to cool and thicken slightly.
- Spoon onto the cooled cake.
- Stand the cakes upright on the wire rack and leave for 30 minutes to set.
For the Topping
. Keep Calm and Bake Cupcakes. Page 160. San Diego: Thunder Bay Press, 2014.