Best Bittersweet Chocolate Cupcakes Recipes

Bittersweet Molten Chocolate Cupcakes image

Provided by Julieannie

Categories Dessert

Time 40m

Yield 18-24 cupcakes, 18-24 serving(s)

Number Of Ingredients 6

5/8 cup unsalted butter
5 ounces bittersweet chocolate, chopped
3 large eggs
3 large egg yolks
1/4 cup sugar
3 tablespoons all-purpose flour

Steps:

Preheat the oven to 350. Insert liners into a cupcake pan.
In the top of a double boiler melt the butter and chocolate together. Cool for 5 minutes.
In a large mixing bowl beat the eggs, egg yolks, and sugar with an electric mixer at medium speed until yellow, thick and creamy, about 5 minutes.
Fold the egg mixture into the melted chocolate-butter mixture until fully integrated. Fold in the flour.
Fill the cupcake liners two-thirds full. Bake until the sides of the cupcakes look firm but their centers are still soft.
Remove from the oven and cool for 20 minute Remove the liners gently. Serve warm with whipped cream or vanilla ice cream.

Nutrition Facts : Calories 93.2, Fat 8, SaturatedFat 4.6, Cholesterol 87.2, Sodium 13.9, Carbohydrate 3.9, Sugar 2.9, Protein 1.7

Bittersweet Chocolate Cupcakes image

Yield Makes 18 cupcakes

Number Of Ingredients 6

24 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
5 large eggs
3 large egg yolks
1 cup sugar
1/2 cup whipping cream
1/4 cup (1/2 stick) unsalted butter, cut into pieces

Steps:

Preheat oven to 375°F. Lightly butter eighteen 1/3-cup muffin cups. Stir 16 ounces chopped bittersweet chocolate in top of double boiler set over simmering water until melted and smooth. Cool slightly. Using electric mixer, beat eggs, egg yolks and sugar in large bowl until pale yellow and tripled in volume, about 5 minutes. Add melted chocolate and beat until blended. Divide cupcake batter equally among prepared muffin cups, filling cups about 3/4 full.
Bake cupcakes until puffed and cracked on top, about 12 minutes. Cool to room temperature. Run knife around sides of muffin cups to loosen cupcakes, then carefully lift out with small metal spatula. Place chocolate cupcakes upside down on work surface.
Bring whipping cream to simmer in small saucepan. Remove from heat. Add remaining 8 ounces chopped chocolate and unsalted butter; whisk until melted and smooth. Cool until slightly thickened and spreadable. Spread glaze over cakes. (Can be prepared 8 hours ahead. Store in airtight container at room temperature.) Serve cupcakes glaze side up.