Chocolate Fudge Cupcakes
Total Time: 1 hour
Prep Time: 30 mins
Cook Time: 30 mins
These cupcakes are a chocolate-lover's dream. Their fudgy flavor is complemented by a light, delicate texture, similar to that of a sponge ...
3/4 cup unsalted butter
6 ounces semisweet chocolate, chopped
4 eggs, separated
1/2-cup all-purpose flour
1/4-teaspoon baking powder
1/2-teaspoon cream of tartar
FROSTING AND GARNISH
2 ounces semisweet chocolate, coarsely chopped, divided
3 tablespoons whipping cream
*Heat oven to 325°F.
*Grease 12-cup muffin pan or line with baking cups.
*Place metal bowl over medium saucepan of barely simmering water (bowl should not touch water).
*Add butter and 6 oz chocolate.
*Let stand until melted; stir until smooth.
*Cool to room temperature.
*Whisk in sugar and egg yolks.
*Stir in flour and baking powder.
*In large bowl, beat egg whites at medium speed until frothy.
*Add cream of tartar.
*Beat at medium-high speed until soft peaks form.
*Fold one-fourth of the whites into chocolate mixture.
*Gently fold in remaining whites until mixed.
*Spoon batter into muffin cups, filling two-thirds full.
*Bake 25 to 30 minutes or until toothpick inserted in center comes out clean.
*Cool on wire rack 10 minutes.
*Remove from pan; cool completely.
*To make chocolate curls for garnish, line 4x2x2-inch mini loaf pan with plastic wrap.
*Melt 6 oz of the chocolate in metal bowl set over pan of barely simmering water (do not let bowl touch water).
*Pour into mini loaf pan; cool until firm.
*Unmold chocolate; remove plastic wrap.
*Using vegetable peeler, make curls.
*In medium saucepan, combine remaining 6 oz semisweet chocolate and whipping cream.
*Heat over low heat until melted and smooth, stirring frequently.
*Spread each cupcake with frosting; let cupcakes stand until frosting is cool but not set.
*Garnish with chocolate curls.