500 Cupcakes (12 page)

Preheat the oven to 325˚F (160˚C). Place 12 paper baking cups in a muffin pan. Melt the chocolate and butter in a double boiler or medium bowl set over a pan of simmering water, stirring until melted. Set aside to cool. In a medium bowl, beat the eggs, sugar, and vanilla until pale and thick. Fold in the chocolate and then the flour, mixing until well combined.

Spoon batter into the cups. Bake for 25 minutes.

Remove pan from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack. For the topping, beat the cream in a medium bowl until semi-stiff. Fold in the vanilla and confectioners’ sugar. Place a dollop or two on each brownie.

Makes 1 dozen

variations

see
base recipe

raspberry mud cupcakes

Prepare the basic cupcake recipe. Stir in 1/2 cup (3 1/2 oz.) lightly crushed raspberries to the mixture after adding the melted chocolate.

white chocolate mud cupcakes

Prepare the basic cupcake recipe. Substitute 1 1/2 cups (10 1/2 oz.) white chocolate chips for the semisweet chocolate chips.

macadamia mud cupcakes

Prepare the basic cupcake recipe. Toast and chop 1/2 cup (3 1/2 oz.) macadamia nuts, and stir them in after adding the melted chocolate.

mocha mud cupcakes

Prepare the basic cupcake recipe. Stir in 2 teaspoons instant espresso powder to the mixture after adding the melted chocolate.

chocolate truffle mud cupcakes

Prepare the basic cupcake recipe, substituting finely chopped chocolate truffles for the chocolate chips.

variations

see
base recipe

vanilla ice cream cupcakes

Prepare the basic cupcake recipe, substituting 1 cup (3 oz.) vanilla ice cream for the chocolate ice cream.

chocolate chip & mint ice cream cupcakes

Prepare the basic cupcake recipe, substituting 1 cup (3 oz.) mint chocolate chip ice cream for the chocolate ice cream.

coffee ice cream cupcakes

Prepare the basic cupcake recipe, substituting 1 cup (3 oz.) coffee ice cream for the chocolate ice cream.

variations

see
base recipe

chocolate, strawberry & black pepper cupcakes

Prepare the basic cupcake recipe, but replace the white chocolate chips with semisweet chocolate chips. Stir in 1 teaspoon freshly ground black pepper.

balsamic vinegar & strawberry cupcakes

Prepare the basic cupcake recipe, substituting 2 teaspoons sweet balsamic vinegar for the vanilla extract. Omit the white chocolate chips.

lemony white chocolate & strawberry cupcakes

Prepare the basic cupcake recipe, adding 1 teaspoon grated lemon zest to the batter.

variations

see
base recipe

white chocolate & chili cupcakes

Prepare the basic cupcake recipe, substituting white chocolate chips for the semisweet chocolate chips.

vodka-frosted chocolate & chili cupcakes

Prepare the basic cupcake recipe. For the frosting, substitute 3 tablespoons vodka for the Tia Maria.

orange liqueur-frosted chocolate & chili cupcakes

Prepare the basic cupcake recipe. For the frosting, substitute 3 tablespoons Grand Marnier or another orange liqueur for the Tia Maria.

mexican chocolate & chili cupcakes

Prepare the basic cupcake recipe, substituting finely chopped Mexican chocolate for the semisweet chocolate chips.

variations

see
base recipe

white chocolate, apricot & macadamia nut cupcakes

Prepare the basic cupcake recipe, substituting 1/4 cup (2 oz.) finely chopped dried apricots for half the white chocolate chips.

white chocolate & almond cupcakes

Prepare the basic cupcake recipe, substituting 1/4 cup (2 oz.) chopped blanched almonds for half the white chocolate chips. For the frosting, substitute 3 tablespoons toasted almonds for the macadamia nuts.

white chocolate, cranberry & macadamia nut cupcakes

Prepare the basic cupcake recipe, using only 1/4 cup (2 oz.) white chocolate chips and adding 1/2 cup (3 1/2 oz.) dried cranberries and 1 tablespoon orange zest.

variations

see
base recipe

candy fudge-frosted cupcakes

Prepare the basic cupcake recipe. For the frosting, add 1/2 cup (3 1/2 oz.) lightly crushed chocolate candies to the mixture after creaming the other ingredients.

white chocolate fudge-frosted cupcakes

Prepare the basic cupcake recipe. For the frosting, substitute 1/2 cup (3 1/2 oz.) white chocolate for the semisweet chocolate, and add 1 teaspoon vanilla extract.

fudge-frosted raisin cupcakes

Prepare the basic cupcake recipe, and add 1/2 cup (3 1/2 oz.) golden raisins to the mixture after creaming the batter.

truffle-frosted cupcakes

Prepare the basic cupcake recipe. For the frosting, substitute chopped chocolate truffles for the semisweet chocolate.

variations

see
base recipe

coffee-frosted devil’s food cupcakes

Prepare the basic cupcake recipe. For the frosting, mix 1 teaspoon hot coffee with 2 tablespoons coffee granules and stir until dissolved. Leave to cool. Stir the cooled coffee into the chocolate frosting.

white chocolate-frosted devil’s food cupcakes

Prepare the basic cupcake recipe. For the frosting, substitute 1/2 cup (3 1/2 oz.) melted white chocolate for the semisweet chocolate.

hazelnut & chocolate-frosted devil’s food cupcakes

Prepare the basic cupcake recipe. For the frosting, add 1/2 cup (3 1/2 oz.) chopped toasted hazelnuts after combining the other ingredients.

sour cream devil’s food cupcakes

Prepare the basic cupcake recipe, substituting 1/2 cup (4 oz.) sour cream for 1 stick of the butter.

red devil cupcakes

Prepare the basic cupcake recipe, adding 1 tablespoon red food coloring to the batter.