Ingredients Jump to Instructions ↓

  1. 1 1/2 cups water

  2. 5 ounces bittersweet chocolate

  3. 4 ounces unsweetened chocolate

  4. 10 ounces (20 tablespoons) unsalted butter

  5. 1 3/4 cups all-purpose flour

  6. 2 1/4 cups granulated sugar

  7. 6 eggs Confectioners' sugar for garnish

Instructions Jump to Ingredients ↑

  1. In a saucepan, heat the water to a simmer. Put both of the chocolates and the butter into a heatproof bowl. Place the bowl over the saucepan of simmering water, making sure that the bottom of the bowl does not touch the water. You can also use a double boiler for this process. Stir occasionally until the chocolate is melted. Remove the bowl from the saucepan and set the melted chocolate aside. In a mixing bowl or the bowl of an electric mixer, combine the flour and granulated sugar until blended. Using an electric mixer on low speed, beat in the eggs, one at a time, until blended, making sure that the batter is smooth. Slowly add the chocolate-butter mixture, and beat until all the ingredients are fully incorporated. Then beat for 1 minute more. Pour the batter into an airtight container and refrigerate for at least 1 hour, the batter can be held in an airtight container in the refrigerator for up to 2 weeks and baked in small batches. Preheat the oven to 350 degrees F. Line a muffin pan with paper liners. Using an ice cream scoop, scoop the batter into the muffin liners. Dip the ice cream scoop into a container of warm water to keep the surface of the scoop from sticking to the batter. Bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Cool on a rack. Remove the cupcakes from the pan. Dust the top of the cupcakes with confectioners' sugar before serving.


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