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Cupcakes: Triple-Chocolate Cupcakes

Source of Recipe


Better Homes and Gardens: Best Comfort Food (2011)



List of Ingredients



• 3 eggs
  
• 6 ounces bittersweet chocolate, chopped
  
• ½ cup butter, cut into pieces
  
• 3 Tbsp crème de cacao
  
• ½ cup all-purpose flour
  
• ½ tsp baking powder
  
• ¼ tsp salt
  
• ½ cup sugar
  
• 1 tsp vanilla
  
• Dark Chocolate Butter Frosting
  






Instructions



1. Separate eggs. Allow egg yolks and whites to stand at room temperature for 30 minutes. Meanwhile, in a medium saucepan, combine chocolate and butter. Cook and stir over medium heat until melted. Remove from heat. Stir in crème de cacao; cool.
   
   
2. Preheat oven to 350° F. Grease and flour twelve 2 ½-inch muffin cups; line with paper bake cups. In a small bowl, stir together flour, baking powder, and salt; set aside.
   
   
3. In a large bowl, combine egg yolks and sugar. Beat with an electric mixer on high speed 3 minutes or until thick and lemon color. Beat in chocolate mixture and vanilla. Add flour mixture, beating just until combined; set aside. Wash beaters thoroughly. In a medium bowl, beat egg whites on medium to high speed just until stiff peaks form (tips stand straight). Stir a small amount of beaten egg whites into chocolate mixture to lighten. Fold in the remaining beaten egg whites. Spoon batter into the prepared cups, filling each about two-thirds full.
   
   
4. Bake for 15 to 18 minutes or until tops spring back when lightly touched. Cool in pan on a wire rack for 5 minutes. Remove from pan; cool completely on wire rack.
   
   
5. Pipe or spread Dark Chocolate Butter Frosting onto tops of cupcakes.
   
   Makes 12 cupcakes.
   
   ............
   
   DARK CHOCOLATE BUTTER FROSTING
   
   In a large bowl, beat 6 tablespoons softened butter with an electric mixer on medium speed until smooth. Gradually add 1 cup powdered sugar, beating well. Beat in 2 ounces dark chocolate, melted and cooled; 2 tablespoons milk; and 1 tablespoon crème de cacao. Gradually beat in 3 cups additional milk (1 to 2 tablespoons) to make a frosting of piping or spreading consistency.
   
   Makes about 2 ¼ cups.