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| Bittersweet Chocolate Cupcakes |
| Cupcakes are all the rage. Cupcake shops are popping up around the country and selling their namesake product for anywhere from $1 to $5 a piece! Cut out the middle man and break out the muffin tin!
Here is one of my favorite cupcakes. A pinch of cinnamon adds interest and warmth More like individual flourless chocolate cakes, these cupcakes would make a sophisticated dessert for a dinner party. They are delicate and may crumble on top, but don’t worry, since they're served upside — down with a glaze spread over them. Ingredients 24 ounces bittersweet [not unsweetened] or semisweet chocolate, chopped 5 large eggs 3 large egg yolks 1 cup sugar scant teaspoon ground cinnamon 1/2 cup whipping cream 1/2 stick unsalted butter, cut into pieces Method Preheat oven to 375° Lightly butter eighteen 1/3-cup muffin cups Stir 16 ounces chopped bittersweet chocolate in top of double boiler set over simmering water until melted and smooth. Cool slightly. Using electric mixer, beat eggs, egg yolks and sugar in large bowl until pale yellow and tripled in volume, about 5 minutes. Add melted chocolate and beat until blended. Divide cupcake batter equally among prepared muffin cups, filling cups about 3/4 full. Bake cupcakes until puffed and cracked on top, about 12 minutes. Cool to room temperature. Run knife around sides of muffin cups to loosen cupcakes, then carefully lift out with small metal spatula. Place chocolate cupcakes upside down on work surface. Bring whipping cream to simmer in small saucepan. Remove from heat. Add remaining 8 ounces chopped chocolate and unsalted butter; whisk until melted and smooth. Cool until slightly thickened and spreadable. Spread glaze over cakes. [Can be prepared 8 hours ahead. Store in airtight container at room temperature.] Serve cupcakes glaze side up |