Copyright Thomas Saaristo  All Rights Reserved
Chocolate cupcakes
Cupcakes are all the rage. Cupcake shops are popping up around the country and
selling their namesake product for anywhere from $1 to $5 a piece! Cut out the
middle man and break out the muffin tin

More like individual flourless chocolate cakes, these cupcakes would make a
sophisticated dessert for a dinner party. They are delicate and may crumble on top,
but do not worry, since they are served upside down with a glaze spread over them

24 ounces premium bittersweet chocolate, bars or buttons, chopped
5 large eggs, at room temperature
3 large egg yolks, at room temperature
1 cup sugar
scant teaspoon ground cinnamon
1/2 cup whipping cream
1/4 cup, cut into pieces

Set oven rack to center position and heat oven to 375 degrees Fahrenheit. Lightly
butter eighteen 1/3 cup muffin cups

Stir 16 ounces chopped bittersweet chocolate in top of double boiler set over
simmering water until melted and smooth. Cool slightly. Using electric mixer, beat
eggs, egg yolks and sugar in large bowl until pale yellow and tripled in volume, about
5 minutes. Add melted chocolate and beat until blended. Divide cupcake batter equally
among prepared muffin cups, filling cups about 3/4 full

Bake cupcakes until puffed and cracked on top, about 12 minutes. Cool to room
temperature. Run knife around sides of muffin cups to loosen cupcakes, then carefully
lift out with small metal spatula. Place chocolate cupcakes upside down on work

Bring whipping cream to simmer in small saucepan. Remove from heat. Add remaining
8 ounces chopped chocolate and unsalted butter; whisk until melted and smooth.
Cool until slightly thickened and spreadable

Make ahead
Glaze can be made 8 hours ahead. Store air tight at room temperature

Spread glaze over cupcakes and serve cupcakes glaze side up