Devil's Food Cupcakes

• 32 baking cups
• 3 ounces good-quality unsweetened chocolate
• 1 cup (2 sticks) unsalted butter, at room temperature
• 2 1/4 cups (packed) dark brown sugar
• 3 eggs
• 2 1/4 cups cake flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/2 cup buttermilk
• 2 teaspoons vanilla extract
• 6 ounces (6 squares) semisweet chocolate
• 13 cup heavy cream
• 1 tablespoon sugar
• 1 1/2 tablespoons butter

1. Preheat the oven to 375 degrees.
2. Place the baking cups in the muffin pans.
3. Place the chocolate in a small heavy saucepan, and melt over low heat, stirring constantly.
4. Remove the pans from the heat and set aside.
5. Cream the butter and brown sugar together in the bowl of an electric mixer.
6. With the mixer on low speed, add the eggs one at a time, beating well after each addition.
7. Stir in the melted chocolate.
8. Combine the flour, baking soda and salt.
9. Alternating between the two, add the flour mixture and buttermilk to the chocolate mixture in three stages, ending with the flour.
10. Then slowly stir in 1 cup of boiling water and the vanilla.
11. Pour the batter 3/4 full into the baking cups.
12. Place in the oven and bake until a toothpick inserted into the center of a cupcake comes out clean, about 15 minutes.
13. Remove the pans from the oven, and let the cupcakes cool for 5 minutes, and then remove them from the muffin pans.
14. Let the cupcakes cool completely.

baking, chocolate, unsalted butter, brown sugar, eggs, cake flour, baking soda, salt, buttermilk, vanilla, chocolate, heavy cream, sugar, butter

Taken from cooking.nytimes.com/recipes/9010 (may not work)