There are times that call for serious chocolate.
Birthdays, engagements, funerals, Mondays, 4:00 in the afternoon.
The need for serious chocolate must be addressed.
How to address it?
Well, you could go to the grocery store and get some dark chocolate M&Ms and eat them immediately in the car on the way home from the store, that might solve your problem.
You could buy something decadent in the freezer section..gelato or some Ben and Jerry’s.
Or you could make these cupcakes.
I’ll take door number three, Monty.
I was looking for something to do for my mother’s birthday. Cupcakes are all the rage right now and I thought that would be a good thing to do for dessert.
Easy, can be done ahead and seriously chocolate.
I found it.
Flourless. Excellent. More room for chocolate.
This makes a boatload of cupcakes. I made 12 in the muffin tin and poured the rest in a heart shaped silicone pan and made one big heart shaped “cupcake” for the birthday girl.
Who loves you, Nanny!!!!
Seriously Chocolate Cupcakes
Adapted from a Michael Chiarello recipe for Molten Chocolate Cupcakes
8 ounces bittersweet chocolate
1 stick unsalted butter
1 cup heavy cream
4 large eggs, room temperature
1 1/3 cups sugar
1/2 cup mayonnaise
1/2 cup cornstarch
1 teaspoon ground cinnamon
One good grind of black peppercorns
1/2 teaspoon gray salt
Preheat the oven to 300.
Line the cupcake pan with paper liners and spray the liners with vegetable spray. Break up the chocolate and put it into a bowl.
Combine the butter and cream in a small saucepan over medium-high heat. When the cream mixture comes to a simmer, pour it over the chocolate and stir gently to melt the chocolate.In a medium bowl, whisk together the eggs, sugar, mayonnaise, cornstarch, cinnamon, black pepper and salt just until the sugar has dissolved.
Pour the chocolate mixture into the egg mixture and gently mix just until combined. (Mixing too much will prevent the eggs from rising in the oven.) Scoop about 1/4 cup of the batter into each mold, it should come about 3/4 of the way up the sides.
Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Do not over bake. Cool the pan on a rack for 10 minutes. Dust with powdered sugar.
Makes 12 cupcakes and 1- 8 inch heart shaped cake or probably 24 cupcakes.