DOUBLE-CHOCOLATE CUPCAKES WITH BITTERSWEET FUDGE FROSTING

FROSTING:

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

3 Tbsp. 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 tsp. baking soda

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

3 Tbsp. unsalted butter, cut up

1/2 cup boiling water

2 Tbsp. safflower oil

1 cup plus 2 Tbsp. packed brown sugar

2 eggs

1 tsp. vanilla extract

1/4 tsp. salt

1 oz. bittersweet chocolate (70% cacao) or semi-sweet chocolate, finely chopped

DIRECTIONS:

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 or 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 degrees Fahrenheit. 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.

6. Bake 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.

Makes 12 cupcakes.

Watch this video of the whole process: