Ingredients:
3 to 4 oz. Valrhona 85% cacao (or any bittersweet chocolate)
12 Tbsp. (1 1/2 sticks) butter
1 1/8 c. sugar
4 eggs
5/8 c. flour
1/8 cup cocoa powder, unsweetened
3/4 tsp. baking powder
Pinch salt
Prepare baking sheets by lining with parchment paper and laying out cupcake cups. Preheat oven to 350 F.
Prepare baking sheets by lining with parchment paper and laying out cupcake cups. Preheat oven to 350 F.
Chop chocolate and transfer into the bowl of a standing mixer. Add butter to the chocolate and place the bowl over a pan of simmering water. Stir until chocolate melts and butter is combined.
Remove from heat and stir in sugar. Let mixture cool for 10 minutes. Beat in an electric mixer for 3 minutes. Add eggs, one at a time, mixing for 10 seconds between each.
Remove from heat and stir in sugar. Let mixture cool for 10 minutes. Beat in an electric mixer for 3 minutes. Add eggs, one at a time, mixing for 10 seconds between each.
Sift the flour, cocoa powder, baking powder, and salt into the mixture, return to the electric mixer, and mix until blended.
Scoop batter into cupcake cups and bake for 25 minutes or until a toothpick comes out clean.
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