After using some of the caramelized white chocolate to make the salted caramel mini-cupcakes, I decided that I needed some dark chocolate mini-cupcakes to compliment them. I pulled out Nick Malgieri’s Chocolate, and adapted his recipe for Grand-Maman’s Chocolate Cake, which he says is “one of the simple desserts almost everyone prepares at home” in France. I made a triple batch – and this is because many people will be enjoying this mini-cupcake collection, not because I have a mini-cupcake addiction – but if you made a single batch, here’s what you’d need.
3/4 cup sugar
8 tablespoons of very soft butter
4.5 oz chopped semi sweet chocolate (I used El Rey 61% Cocoa Mijao
3/4 cup flour
After pre-heating the oven to 350 F and preparing the mini-cupcake pan with liners, take out the best ingredient: the chocolate, of course.
Melt it over very low heat, and set aside to cool. Then, get your eggs and sugar.
Whip them together for 4-5 minutes at medium speed until fluffy. Pull out the butter that you, of course, remembered to soften hours ago.
Whip in the butter until it is completely mixed in. Add the previously melted chocolate until mixed. Get the flour ready for some folding action.
Carefully fold in the flour by hand, being diligent against over-stirring, and stop when it is just incorporated.
Take the batter, pour it into the mini-cupcake liners until they are about ¾ full, and let them bake for 15-17 minutes.
They came out just a tiny bit dry, but the dark chocolate flavor comes through quite well. These will be perfect for the rich buttercream icing that I’ll be whipping up soon.