Chocolate Fudge Cupcakes

Ingredients

cupcakes

• 3/4 cup unsalted butter
• 6 ounces semisweet chocolate, chopped
• 3/4 cup sugar
• 4 eggs, separated
• 1/2 cup all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon cream of tartar

frosting and garnish

• 12 ounces semisweet chocolate, coarsely chopped, divided
• 3 tablespoons whipping cream

Directions

1. 1

   Heat oven to 325°F Grease 12-cup muffin pan or line with baking cups. Place butter and 6 oz. chocolate in metal bowl; place over medium saucepan of barely simmering water (bowl should not touch water). Let stand until melted; stir until smooth. Cool to room temperature. Whisk in sugar and egg yolks. Stir in flour and baking powder.

2. 2

   In large bowl, beat egg whites. Add cream of tartar; beat at medium-high speed. Fold one-fourth of the whites into chocolate mixture. Gently fold in remaining whites until mixed.

3. 3

   Fill muffin cups two-thirds full. Bake 25 to 30 minutes. Cool on wire rack 10 minutes. Remove from pan; cool completely.

4. 4

   To make chocolate curls for garnish, line 4x2 1/2-inch mini loaf pan with plastic wrap. Melt 6 oz. of the chopped chocolate in metal bowl set over pan of barely simmering water (do not let bowl touch water). Pour into mini loaf pan; cool until firm. Unmold chocolate; remove plastic wrap. Using vegetable peeler, make curls.

5. 5

   In saucepan, combine remaining 6 oz. chopped chocolate and whipping cream. Heat over low heat until melted and, stirring frequently. Spread each cupcake with frosting; let cupcakes stand until frosting is cool but not set. Garnish with chocolate curls.