Bittersweet Chocolate Cupcakes


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

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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