Bittersweet Chocolate Cupcakes

Ingredients

  • 1 cup sugar
  • ½ cup whipping cream
  • 5 large eggs
  • 24 ounces bittersweet (not unsweetened) or semisweet chocolate
  • 4 tablespoons unsalted butter
  • 3 large egg yolks

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 triple...

View full recipe at Epicurious

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