Dark Chocolate Cupcakes
- 45 Minutes Prep2 Hours Total
- 12 Servings
- 380 Calories per Serving
Ingredient List
- Foil baking cups
Chocolate Shards
- 2 tablespoons dark chocolate chips (1 oz)
Frosting
- 1 1/3 cups dark chocolate chips
- 1/4 cup butter, cut into small pieces
- 1 cup whipping cream
Cupcakes
- 1 cup Gold Medal™ all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup boiling water
- 1/3 cup unsweetened baking cocoa
- 1/2 cup butter or margarine
- 3/4 cup sugar
- 1/2 teaspoon vanilla
- 1 egg
Preparation
- In small microwavable bowl, microwave 2 tablespoons chocolate chips uncovered on High 1 minute, until melted, stirring once halfway through heating. Pour chocolate onto 12 x10-inch sheet of waxed paper; spread in thin layer, forming 3 x3-inch square. Place second 12 x10-inch sheet of waxed paper over chocolate square; press to release air bubbles. Roll waxed paper tightly into a cylinder. Regenerate until set.
- In medium heat- place 1 1/3 cups chocolate chips and 1/4 cup butter. In small microwavable bowl, microwave whipping cream on High about 1 minute or until cream just begins to simmer. Pour cream over chips and butter; beat with whisk until chocolate is melted and mixture is smooth and shiny. Refrigerate 30 to 45 minutes until completely cooled, stirring occasionally.
- Heat oven to 350°F (325°F for dark or nonstick pans). Place foil baking cups in each of 12 regular-size muffin cups. In medium bowl, mix flour, baking soda, salt and baking powder; set aside. In small bowl, mix boiling water and cocoa until dissolved.
- In large bowl, beat 1/2 cup butter with electric mixer on medium speed 30 seconds. Gradually add sugar, beating well. Beat 2 more minutes. Beat in vanilla and egg until blended. On low, alternatively add flour mixture and cocoa mixture, beating just until blended. Divide batter among muffin cups. Bake 20 to 25 minutes or until toothpick comes out clean. Cool 5 minutes. Remove from pan to cooling racks. Cool completely.
- Beat frosting with electric mixture on medium speed until light and fluffy, about 30 seconds (Do not overheat.) Fit decorating bag with large star tip. Fill bag with frosting. Pipe frosting in circular top of each cupcake and mounding frosting slightly in center.
- Unroll waxed paper cylinder, causing chocolate to crack creating shards. Garnish each cupcake with chocolate shards. Store in refrigerator.
Tips
- The cupcakes should be stored in the refrigerator. To serve, allow cupcakes to stand at room temperature for about 15 minutes before serving.
- Don’t worry if at first it seems like the chocolate and whipping cream will never mix. Just keep beating with whisk, and soon you’ll see the mixture darkening and before you know it, the mixture will be a shiny and smooth chocolate mixture.
Nutrition Information
Daily Values (Amount per serving)
Total Fat 25g 39%, Saturated Fat 16g 78%, Cholesterol 70mg 24%, Sodium 290mg 12%, Potassium 200mg 6%, Total Carbohydrate 35g 12%, Dietary Fiber 2g 11%, Vitamin A 10%, Vitamin C 0%, Calcium 4%, Iron 15%, Vitamin D 6%, Vitamin E 4%, Thiamin 6%, Riboflavin 8%, Niacin 4%, Vitamin B6 0%, Folic Acid 4%, Vitamin B12 2%, Pantothenic Acid 2%, Phosphorus 10%, Magnesium 10%, Zinc 6%, Selenium 8%, Copper 15%, Manganese 25%
Other Nutrients (Amount per serving)
Calories 380, Calories from Fat 230, Trans Fat 1/2g, Monounsaturated Fat 7g, Polyunsaturated Fat 1g, Soluble Fiber 0g, Insoluble Fiber 2g, Sugars 23g, Protein 3g, Beta-Carotene 2%, Omega-3 0g, Carbohydrate Choice 2, Starch 0, Fruit 0, Other Carbohydrate 2 1/2, Skim Milk 0, Low-Fat Milk 0, Milk 0, Vegetable 0, Very Lean Meat 0, Lean Meat 0, Medium-Fat Meat 0, High-Fat Meat 0, Fat 5, Fruits 0c, Vegetables 0c, Grains 1oz-eq, Meat & Beans 0oz-eq, Dairy 0c, Fats & Oils 3tsp
