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Granny Twichell's Secret Chocolate Cupcake Recipe

Author/Submitted by:
Servings: 1
Categories: Cakes / Chocolate / Cupcakes / Desserts / Frostings

    -Chocolate Cupcake:
10  oz  Plain chocolate, broken into
1/2  oz  Pieces
8    Fluid oz. double cream
2  oz  Unsweetened chocolate,
    -broken into 1/2 oz. pieces
5    Eggs
4  oz  Caster sugar
1  t  Pure vanilla essence
4  oz  Cake flour
1/2  ts  Bicarbonate of soda
1  lb  Chocolate chips
    -Chocolate Icing:
4    Fluid oz. double cream
6  oz  Plain chocolate, broken into
1/2  oz  Pieces
1  oz  White (or dark) chocolate,
    -finely grated

Preheat the oven to 325 F. Heat 1 inch of water in the bottom half of a double boiler over medium heat. Place 10 oz. plain chocolate, 8 fluid oz. double cream and 2 oz. unsweetened chocolate in the top half of the double boiler. Tightly cover with cling film. Allow to heat for 8 minutes. Remove from heat and stir till smooth. Set aside until needed. Place eggs, sugar, and vanilla extract in the bowl of an electric mixer fitted with a paddle. Beat on medium until lemon-colored and slightly thickened, about 4 minutes. Add the melted chocolate mixture and beat on medium for 15 to 20 seconds more. Add the cake flour, soda and chocolate chips and beat on low for 10 seconds. Increase to medium and beat for an additional 10 seconds. Remove the bowl from the mixer. Use a rubber spatula and thoroughly combine the batter. Evenly divide the mixture into 18 bake cups that have already been positioned into muffing tins, filling the cups to 1/4 inch below the rim. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 to 30 minutes. Remove from the oven and allow to cool to room temperature. To prepare the icing, heat 4 fluid oz. double cream in a 2-pint saucepan over medium-high heat. Bring to a boil. Place 6 oz. plain chocolate in a stainless steel bowl. Pour the cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. One at a time, dip the top of each of Granny's cupcakes into the chocolate icing. Sprinkle the grated white (or dark) chocolate over the icing of the cupcakes and refrigerate for 30 minutes to se the icing. Allow the cupcakes to come to room temperature for 15 to 20 minutes before serving. Makes 18 cupcakes.

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