Bittersweet Chocolate Cupcakes


  • ½ cup whipping cream
  • 24 ounces bittersweet (not unsweetened) or semisweet chocolate
  • 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...

View full recipe at Epicurious


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