Double-Chocolate Cupcakes with Bittersweet Fudge Frosting

 

FROSTING 

5 oz. bittersweet chocolate (70% cacao), coarsely chopped

3 tablespoons unsalted butter, cut up

2/3 cup heavy whipping cream

1/3 cup sugar

1/8 teaspoon salt

 

CUPCAKES

1 cup all-purpose flour

1/2 teaspoon baking soda

3 oz. unsweetened chocolate (99% cacao), coarsely chopped

3 tablespoons unsalted butter, cut up

1/2 cup boiling water 

2 tablespoons safflower oil

1 cup plus 2 tablespoons packed brown sugar

2 eggs

1 teaspoon vanilla extract

1/4 teaspoon salt

1 oz. bittersweet chocolate (70% cacao) or semisweet chocolate, finely chopped

 

 

1 Place 5 oz. bittersweet chocolate and 3 tablespoons butter in medium bowl. Bring cream, sugar and 1/8 teaspoon salt to a simmer in medium saucepan over medium heat. Reduce heat to medium-low; simmer 4 minutes, stirring frequently. Pour over chocolate mixture; whisk just until chocolate mixture is melted, smooth and glossy. 

 

2 Cool at room temperature, without stirring, 2 to 3 hours or until spreadable. (Or refrigerate frosting about 45 minutes, without stirring, making sure it doesn’t harden. Let stand at room temperature until of spreadable consistency.) 

 

3 Heat oven to 350°F. Line 12 muffin cups with paper liners. Whisk flour and baking soda in small bowl. 

 

4 Place unsweetened chocolate and 3 tablespoons butter in small bowl. Add boiling water; stir until chocolate mixture is melted. Stir in oil.

 

5 Beat brown sugar, eggs, vanilla and 1/4 teaspoon salt in large bowl at high speed 3 to 4 minutes or until light and thick. At low speed, gradually beat in melted chocolate mixture. Add flour mixture in two parts, beating just until blended. Stir in 1 oz. bittersweet chocolate. Spoon into muffin cups (batter will come almost to top).

 

6 Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove cupcakes from pan; cool completely. Spread frosting over cupcakes.