This is a perfect treat to entertain crowds or to take to a birthday party. They are so chewy and decadent!
Ingredients:
- For the mini cupcakes
6 ounces good-quality bittersweet chocolate, chopped
6 Tbspn. unsalted butter
1 Tbspn. light corn syrup
Pinch of salt
3/4 cup sugar
2 large eggs
1/2 cup all-purpose flour
1 tspn. baking powder
2/3 cup coarsely chopped walnuts (I used pecans)
- For the frosting:
4 ounces cream cheese, at room temperature
1/3 cup light corn syrup
4 ounces good-quality bittersweet chocolate, chopped
Directions:
To make the cupcakes: Position an oven rack in the center of the oven and preheat the oven to 350ºF. Grease a standard mini muffin tin. Stir the chocolate and butter in a small heavy saucepan over low heat until they melt and the mixture is smooth. Stir in the syrup and salt. Remove from the heat and set aside.
Using an electric mixer, beat the sugar and eggs in a large bowl for 2 minutes or until the mixture is thick and light. Stir in the chocolate mixture. Add the flour and baking powder, and stir just until blended; then stir in the walnuts. Divide the batter equally among the mini muffins tin, filling them completely (about 18 of them). Bake for 18 to 20 minutes, or until the cupcakes puff and crack on top and a skewer inserted into the center of one comes out with fudgy crumbs attached. Remove the cupcakes from the tin and let them cool completely on a wire rack.
To frost the cupcakes: Using a electric mixer, beat the cream cheese in a large bowl until it is light and smooth. Beat in the syrup. Place the chocolate in another bowl and set the bowl over a small pot of simmering water. Stir constantly until the chocolate melts. Add the melted chocolate to the cream cheese mixture and beat until blended and fluffy, stopping the machine and scraping the bottom of the bowl to ensure that the mixture is well blended. Spread the frosting generously over the cooled cupcakes. Serve.
Source: Adapted from Relaxed Cooking with Curtis Stone.
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