6 Tbl. unsalted butter
11 oz. semisweet chocolate coarsely chopped, divided
3 large eggs
1 c. sugar
3/4 c. all-purpose flour
1/4 c. unsweetened cocoa
1/8 tsp. baking soda
1 c. coarsely chopped walnuts (opt)
Nonstick cooking spray
Mrs. Milman's Chocolate Frosting (recipe follows)
Heat oven to 350 degrees and line a 12-count muffing tin with
cupcake liners and spray with non-stick spray; set aside.
In a saucepan over low heat, melt butter and 8 oz. of chocolate;
stir until smooth. Remove from heat and set aside. In a large bowl,
whisk together eggs and sugar. Add flour, cocoa, and baking soda.
Stir in melted chocolate until combined. Stir in remaining 3 ounces
of chocolate and nuts if desired.
Using a 2-ounce ice cream scoop, fill each liner 3/4 full with
batter. Bake until a firm crust forms on cupcakes, about 20 minutes.
Remove to a wire rack to cool 10 minutes. Remove cupcakes from pan
and continue to cool on a wire rack. Ice cupcakes with a generous
amount of Mrs. Milman's Chocolate Frosting.
Mrs. Milman's Chocolate Frosting
12 oz. semisweet chocolate, chopped fine
2 c. heavy cream
1/2 t. light corn syrup
Place chocolate and cream in a saucepan. Cook over low heat,
stirring constantly with a rubber spatula, until thickened, between
20 and 30 minutes. Increase heat to medium low; cook and stir 3
minutes more. Remove pan from heat. Stir in corn syrup. Transfer to
a large bowl. Chill until cool enough to spread, about 2 hours,
checking and stirring every 15 to 20 minutes.
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