Granny Twichell's Secret Chocolate Cupcake Recipe
- 10 oz. semi-sweet chocolate, broken into 1/2 oz. pieces
- 1 cup heavy cream
- 2 oz. unsweetened chocolate, broken into 1/2 oz. pieces
- 5 eggs
- 1/2 cup granulated sugar
- 1 tsp. pure vanilla extract
- 3/4 cup cake flour
- 1/2 tsp. baking soda
- 2 cups semisweet chocolate chips
- Preheat the oven to 325F.
- Heat 1-inch of water in the bottom half of a double boiler over medium heat.
- Place 10 ounces semi-sweet chocolate, 1 cup heavy cream and 2 ounces unsweetened chocolate in the top half of the double boiler.
- Tightly cover with plastic wrap.
- Allow to heat for 8 minutes.
- Remove from the heat and stir until smooth.
- Set aside until needed.
- Place the eggs, sugar and vanilla extract in the bowl of an electric mixer fitted with a paddle.
- Beat on medium until lemon-colored and slightly thickened, about 4 minutes.
- Add the melted chocolate mixture and beat on medium for 15 to 20 seconds more.
- Add the cake flour, baking soda and chocolate chips, and beat on low for 10 seconds.
- Increase to medium and beat for an additional 10 seconds.
- Remove the bowl from the mixer.
- Use a rubber spatula and thoroughly combine the batter.
- Evenly divide the mixture into 18 bake cups that have already been positioned into muffin tins, filling the cups to within 1/4-inch below the rim.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 to 30 minutes.
- Remove from the oven and allow to cool to room temperature.
semisweet chocolate, heavy cream, unsweetened chocolate, eggs, granulated sugar, vanilla, cake flour, baking soda, chocolate chips
Taken from www.foodgeeks.com/recipes/2366 (may not work)