yield: Makes about 72 mini-cupcakesactive time: 25 mintotal time: 1 1/2 hr
- Vegetable-oil cooking spray
- 4 sticks unsalted butter, cut into pieces
- 8 ounces unsweetened chocolate, chopped
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder (preferably Dutch-process)
- 1/2 teaspoon salt
- 3 3/4 cups granulated sugar
- 8 large eggs
- Confectioners sugar (optional)
- Special equipment: mini–muffin tins and about 72 (1- by 1-inch) waxed paper
Preheat oven to 350°F and line mini–muffin tins with liners. Spray liners with cooking spray.
Melt butter and chocolate in a 4-quart heavy pot over moderately low heat, stirring until smooth. Whisk together flour, cocoa, and salt. Remove pan from heat and whisk in granulated sugar. Add eggs, 1 at a time, whisking after each addition until incorporated, and stir in flour mixture just until blended.
Spoon batter into muffin liners, filling cups to top, and bake in middle of oven 25 to 30 minutes, or until a tester comes out with crumbs adhering. Cool 5 minutes in tins and turn out onto racks. Repeat with remaining batter.
Dust with confectioners sugar if desired.
Cooks’ note: • Cupcakes may be made 2 days ahead and kept in an airtight container at room temperature.via epicurious.com
Needed some baked goods for a church meeting tonight and realized that I had these cute mini-muffin tins that I had never used. So I googled “mini cupcakes” and found this two-bite brownie clone. (It’s from Gourmet in 1999, and I’m pretty sure that was before the two-bite brownie fad.) Anyway, the two batches are out of the oven and they’re pretty awesome.
A couple of tips: forget all the blathering about lining the pans. I didn’t have any liners and just sprayed them generously with vegetable oil and those babies slid right out. (I sound like my mother-the-obstetrician, but no matter.)
Also, the first batch were a little….hard. I usually reduce my baking time and check, but didn’t do it this time for some reason. Twenty minutes in the oven was loads of time.