Not only are these mini cupcakes pretty tasty, they are also from my absolute favorite cook book: Gorgeous Cakes by Annie Bell. I have made quite a few recipes from her book and I also got it for Christmas today along with her other book Gorgeous Desserts. If you have the chance, check them out. The desserts and cakes are amazing and very simple and the photographs are amazing. I changed this recipe so it would make mini cup cakes but this is the recipe for regular size ones. Enjoy!
Serves around 14
-1/2 cup cocoa powder
-1/2 stick butter
-1/2 stick butter
-1/2 cup sugar
-1 medium egg
-2/3 cup flour
-1/2 teaspoon baking soda
-1/4 teaspoon baking powder
-1/2 cup heavy cream
-3 1/2 ounce bar of dark chocolate, broke into pieces
-confectioners' sugar for dusting
1.) Preheat the oven to 375F. Pour 1/2 cup of boiling water over the cocoa in a medium bowl and whisk until smooth. Let cool to room temperature.
2.) In a food processor, cream the butter and sugar until combined. Add the egg and then the dry ingredients. Finally, add the cocoa mixture.
3.) Arrange cups in about two muffin pans and fill them halfway with batter. Bake for 17-20 minutes.
4.) Bring the cream to a boil and then pour it over the dark chocolate in a medium bowl. Leave it alone for a little while and then stir it again. It should turn out to be 'thick and glossy'. If the chocolate didn't melt, use a double boiler.
5.) You can either drop the truffle frosting on the cooled muffins or dip them into it.
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