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Dark Chocolate Cupcakes
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Prep Time:
45 minutes
Total Time:
2 hours
Indulge chocolate lovers with these irresistible cupcakes - a must-have treat for every dessert lover.
Ingredients:
  • Reynolds™ Baking Cups
  • 2 tablespoons dark chocolate chips (1 oz)
  • 1 1/3 cups dark chocolate chips
  • 1/4 cup butter, cut into small pieces
  • 1 cup whipping cream
  • 1 cup Gold Medal™ all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 cup boiling water
  • 1/3 cup unsweetened baking cocoa
  • 1/2 cup butter or margarine
  • 3/4 cup sugar
  • 1/2 teaspoon vanilla
  • 1 egg
Instructions:
  • In a small microwave-safe bowl, heat 2 tablespoons of chocolate chips on High for 1 minute until melted, stirring halfway through. Pour the melted chocolate onto a 12 x 10-inch sheet of waxed paper, spreading it thinly into a 3 x 3-inch square. Place another 12 x 10-inch sheet of waxed paper over the chocolate square, pressing out any air bubbles. Roll the waxed paper tightly to form a cylinder. Chill until the chocolate is set.
  • Place 1 1/3 cups of chocolate chips and 1/4 cup of butter in a bowl over medium heat. In a small microwave-safe bowl, heat whipping cream on High for about 1 minute until it begins to simmer. Pour the hot cream over the chocolate chips and butter, then whisk until the chocolate is melted and the mixture is smooth and shiny. Chill in the refrigerator for 30 to 45 minutes until fully cooled, stirring occasionally.
  • - Preheat the oven to 350°F (or 325°F for dark or nonstick pans). Line 12 regular-size muffin cups with Reynolds Baking Cups. - In a medium bowl, combine flour, baking soda, salt, and baking powder; set aside. - In a small bowl, whisk together boiling water and cocoa until fully dissolved.
  • In a large bowl, cream together 1/2 cup of butter and sugar using an electric mixer on medium speed for 2 minutes. Mix in vanilla and egg until well combined. On low speed, add the flour and cocoa mixtures alternately and mix until just blended. Divide the batter into muffin cups and bake for 20 to 25 minutes until a toothpick comes out clean. Allow to cool for 5 minutes before transferring to a cooling rack to cool completely.
  • Whip frosting with an electric mixer on medium speed until it becomes light and fluffy, approximately 30 seconds. Make sure not to overmix. Prepare a decorating bag with a large star tip, then fill it with the frosting. Pipe the frosting onto the top of each cupcake in a circular motion, mounding it slightly in the center.
  • Unwrap the wax paper roll to crack the chocolate into shards. Decorate each cupcake with the chocolate shards. Chill in the refrigerator.

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