Mini Dark Chocolate Cupcake Bites - These little gems are satisfyingly rich and full of dark chocolate flavor. The texture just melts in your mouth. I've topped these with candy canes for a festive touch for the holidays, but you don't have to, so these are great any time of year! Recipe and more at The Alchemist.
Mini Dark Chocolate Cupcake Bites
This recipe is adapted from the Chocolate Friands Recipe from Tartine Bakery in San Francisco, Ca.
Makes about 24 Miniature Cupcakes
Ingredients for Cupcakes
6 oz. (170 g.) good quality dark chocolate, chopped or good quality dark chocolate chips
1 cup (228 g.) butter
1 1/2 cups (275 g.) white granulated sugar
3/4 cup (102 g.) all purpose flour
2 Tablespoons cornstarch
1/2 tsp. salt
Ingredients for Ganache Icing
4 oz. (113 g.) good quality dark chocolate, chopped, or good quality dark chocolate chips
2/3 cup (157 ml.) heavy cream
about 5 standard size candy canes, chopped
Preheat the oven to 350 degrees Fahrenheit, 180 degrees Celsius, Gas Mark 4. Line 2 mini muffin pans with mini cupcake liners and set aside.
Start making the cupcakes. In a large heatproof bowl, place the chopped chocolate. In a small saucepan melt the butter until it's very hot. Pour the butter over the chocolate and whisk until smooth. In a medium bowl whisk together the flour, sugar, cornstarch and salt. Gradually add the flour mixture to the melted chocolate and whisk until all is incorporated. Add 2 of the eggs and whisk, then add the other 2, whisk again, until it's mixed together. Don't overmix the batter, just mix it until it's all incorporated.
Spoon the batter into the muffin cups till they are 3/4 full. Bake about 15 minutes, until the tops start to crack. Let them cool on a wire rack for about 10 minutes, and then remove from tins and let cool on racks.
When the cupcakes are cool, make the icing. You can't frost them until they are cool, and you don't want the ganache sitting too long, since it hardens has it sits. So wait until they have cooled to make it. Or make the cupcakes the night (or day before) and store them in the refrigerator in an airtight container.
To make the Ganache Icing - Place the chopped chocolate or chocolate chips in a heat proof bowl. Heat the cream in a small saucepan until it just starts to boil. Don't bring it to a full boil. Pour it over the chopped chocolate, (or chocolate chips.) Let it sit for 2 minutes or so to melt the chocolate. Stir it together until the cream is completely incorporated into the chocolate and the chocolate is completely melted and smooth. Top the cooled cupcakes with the ganache by spreading it on, or dipping them into it. Then add some chopped candy canes and sprinkles while the frosting is still wet. Let them sit for about an hour to set up.
These are best served the same day they are made. Or you can make the cupcakes the night or day before (as mentioned above) and frost them the day they are served. When they have set up, they can be refrigerated in an airtight container for a few days.