Bittersweet Chocolate Cupcakes

By rperlowitz

Ingredients

• 24 oz. chocolate (21 bittersweet & 3 semisweet) - chopped
• 5 large eggs
• 3 large egg yolks
• 1 c.sugar
• 1/2 c. whipping cream
• 1/4 c. (1/2 stick) butter, cut into pieces

Details

Servings 18

Preparation

Step 1

*Make Cupcakes*
1. preheat oven to 375
2. lightly butter 18 muffin tins (pam)
3. melt 13 bittersweet & 3 semisweet chocolate
4. in an electric mixer beat - eggs, yolks and sugar until pale yellow and triples in volume @ 5 minutes
5. add cooled chocolate and beat until blended
6. divide evenly among cupcake pans
7. bake until puffed and cracked @ 12 minutes
8. take out and cool on rack - upside down

*Make glaze*
1. bring cream to simmer - remove from heat
2. add chocolate (8 oz) and butter - whisk until smooth and melted
3. cool until spreadable