Fudgy Chocolate Cupcakes 67

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

INSTRUCTIONS

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

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