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Preheat
oven to 325 degrees F (170 degrees C) and place rack in center of oven.
Line 12 muffin tins with paper or foil baking cups.
Melt the
chopped chocolate and butter in a stainless steel bowl placed over a saucepan of
simmering water. Once the chocolate is melted and
smooth, remove from heat and let cool for a few minutes. Then stir (can also use
a hand mixer) in the sugar. Add the vanilla and then add the eggs, one at a
time, mixing well after each addition. Mix in the flour and salt until well
blended.
Evenly divide the
batter between the muffin cups. Place in the preheated oven and bake for about
20 minutes or until a toothpick inserted in the center of the cupcake has
moist crumbs. Remove from
oven and let cool on a wire rack. Once the cupcakes have completely cooled,
frost with icing. You can either spread the frosting on the cupcakes with a
small spatula or if piping, using a large Wilton 6B closed star tip to make
little rose buds.
Chocolate
Frosting: Melt the chocolate in a heatproof bowl placed over a
saucepan of simmering water. Remove from heat and let cool to room temperature.
In the bowl of
your electric mixer, or with a hand mixer, beat the butter until smooth and
creamy (about 1 minute). Add the sugar and beat until it is light and fluffy
(about 2 minutes). Beat in the vanilla extract. Add the chocolate and beat on
low speed until incorporated. Increase the speed to medium-high and beat until
frosting is smooth and glossy (about 2 -3 minutes).
Makes
12 cupcakes.
Sources:
Lewis, Matt &
Nelson, Alison. 'Chocolate Bar'. Stonesong Press. New York: 2004.
Rosenberg, Judy. 'All-Butter
Fresh Cream Sugar- Packed No-Holds-Barred Baking Book'. Workman Publishing.
New York: 1991.
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