Dark Chocolate Cupcakes

Name: Dark Chocolate Cupcakes
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 12
Cuisine: American
Ingredients: 0 teaspoons baking powder; 1 teaspoons baking soda; 59 milliliters butter, cut into small pieces; 118 milliliters butter or margarine; 28 grams tablespoons dark chocolate chips; 315 milliliters dark chocolate chips; 1 egg; 237 milliliters Gold all-purpose flour; 1 cup Baking; 1 teaspoons salt; 177 milliliters sugar; 79 milliliters unsweetened baking cocoa; 1 teaspoons vanilla; 118 milliliters boiling water; 237 milliliters whipping cream

The recipe Dark Chocolate Cupcakes could satisfy your American craving in roughly 2 hours. One serving contains 408 calories, 5g of protein, and 28g of fat. This recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 12. Only a few people really liked this dessert. A mixture of gold flour, baking cups, chocolate chips, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

In small microwavable bowl, microwave 2 tablespoons chocolate chips uncovered on High 1 minute, until melted, stirring once halfway through heating.

Ingredients you will need

Chocolate Chips

Equipment you will use

Microwave

Bowl

Pour chocolate onto 12 x10-inch sheet of waxed paper; spread in thin layer, forming 3 x3-inch square.

Ingredients you will need

Chocolate

Spread

Place second 12 x10-inch sheet of waxed paper over chocolate square; press to release air bubbles.

Ingredients you will need

Chocolate

Roll waxed paper tightly into a cylinder. Regenerate until set.

Ingredients you will need

Roll

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.

Ingredients you will need

Chocolate Chips

Cream

Butter

Equipment you will use

Microwave

Bowl

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.

Ingredients you will need

Chocolate

Butter

French Fries

Cream

Equipment you will use

Whisk

Heat oven to 350F (325F for dark or nonstick pans).

Equipment you will use

Oven

Place Reynolds 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.

Ingredients you will need

Baking Soda

Cocoa Powder

All Purpose Flour

Water

Salt

Equipment you will use

Muffin Liners

Bowl

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.

Ingredients you will need

Vanilla

Butter

Cocoa Powder

All Purpose Flour

Sugar

Egg

Equipment you will use

Hand Mixer

Muffin Liners

Bowl

Bake 20 to 25 minutes or until toothpick comes out clean. Cool 5 minutes.

Equipment you will use

Toothpicks

Oven

Remove from pan to cooling racks. Cool completely.

Equipment you will use

Frying Pan

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.

Ingredients you will need

Frosting