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