Upside Down Bittersweet Chocolate Cupcakes recipe

These cupcakes are almost more like individual flourless chocolate cakes. They are rich, decadent, and moist. However they tend to crumble on top, but this is okay because they are served upside down with a glaze on top!

Ingredients:

• 24 ounces bittersweet or semisweet chocolate, chopped
• 5 eggs
• 3 egg yolks
• 1 cup sugar
• 1/2 cup whipping cream
• 1/4 cup butter, cut into pieces

Directions:

1. Preheat oven to 375F. Butter eighteen regular size muffin cups.

2. Over a double boiler stir only 16 ounces of the chocolate over simmering water until melted and smooth.

3. In a large bowl beat the eggs, egg yolks, and sugar with an electric mixer until pale yellow and tripled in volume.

4. Add melted chocolate and beat until blended.

5. Divide the batter among the cupcake cups filling about ¾ full.

6. Bake until puffed and cracked on top, about 12 minutes.

7. When cool run a knife around the edge to remove from the pan.

8. Place upside down on a cookie sheet.

9. Meanwhile, in a small sauce pan bring the cream to a simmer and add the remaining 8 ounces of chocolate and butter. Whisk until melted and smooth.

10. Cool until slightly thickened and spreadable.

11. Spread the glaze over the cakes.

Author: Rachael Daylong

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