7 Dozen Cupcakes: Part 2

The most popular and fastest devoured of all the cupcakes that I made were the Deep Chocolate Brownie Cupcakes. Unfortunately they were also the ones that were the "hardest" to cook. I'll make a note when I get to that part of the recipe, but keep in mind that you're basically cooking mini brownies, with all the tempestuousness that goes into cooking brownies to the perfect moistness at the best of times! As always, these recipes are taken from the Spring 2010 issue of Food & Drink magazine, compliments of the Liquor Control Board of Ontario.

Cupcakes:

4 oz/120 g unsweetened chocolate, broken up (I like Lindt Ecuadorian chocolate bars here)

2/3 cup butter

1 1/2 cups white sugar

4 large eggs

1 tsp vanilla extract (yay homemade!)

1 1/4 cups all purpose flour

1 tsp baking powder

1/2 tsp sea salt

1 cup semi-sweet chocolate chips, chopped

1 cup pecans

Icing:

1 cup semi-sweet chocolate chips, chopped

1/2 cup whipping cream

1 tsp vanilla extract

1. Preheat oven to 350 F. Line 18 muffin cups with paper or silicone cups. Yes, 18! ;)

2. Set a pot filled with 1-2 inches of water on the stove and bring to a boil. Place a "tight fitting" glass or ceramic bowl over top and melt the chocolate and butter together. (Do NOT NOT NOT getting any water in the chocolate or it will scorch!). Still until smooth and remove from heat. One off the heat, stir in the sugar, eggs one at a time, and then the vanilla. Set aside.

3. Using a whisk, mix flour with the baking powder and salt. Stir this dry mix into the chocolate mixture and make sure they are completely incorporated together. Stir in the chocolate chips and the pecans.

4. Divide evenly into cups. According to the recipe, cook 16-18 minutes or just until cupcake center is raised and feels firm to the touch. I don't have an 18 muffin pan, so I've always had to use two 12s together, which drastically changes the cooking time. I've added anywhere from 5-17 extra minutes with different batches, checking them every 3-5 minutes and adjusting from there. Mine has always been at least a little dry still, so I'm still perfecting the cooking time!

5. Let cool on wire racks.

6. Using the bowl in the boiling pot technique again, melt the chocolate chips with the whipping cream while stirring to combine. When almost smooth, remove from the heat and stir in the vanilla. let cool to room temperature.

7. Ice the cupcakes someplace where there can be drips and general gooeyness. Place garnish (I've used both sprinkles and halved pecans) on top. Icing sets in about an hour at room temperature.

Enjoy...while they last!