Passover Decadent Mini Chocolate Cupcakes
Passover Decadent Mini Chocolate Cupcakes
Yields approximately 4 dozen mini cupcakes
Ingredients:
- 1 1/2 cups semi sweet or bittersweet chocolate chips (10 ½ oz.)
- 3/4 cup (1 + 1/2 stick - each stick is 1/2 cup) butter or margarine
- 6 eggs
- 1/2 cup sugar
- 2 tbs. cocoa powder, sifted
- 1 tsp. vanilla extract
- Confectioner’s sugar, for dusting
Directions:
Place a rack in the middle of the oven and preheat to 375˚F. Place the paper liners into cups of the mini muffin pan - I use the mini parchment paper liners.
Put the chocolate and butter in a double boiler, or medium bowl over a pan of simmering water, and stir until completely melted. Alternatively you can place butter and chocolate in a large heatproof bowl and microwave in 30-second increments, stirring each time, until completely melted. Set aside to cool.
In large bowl, cream the eggs and sugar with an electric mixer until pale and thick. Gently fold in the melted chocolate and remaining ingredients.
Spoon the batter into the cups, about 2/3 full. Bake on the middle shelf for 12-15 minutes. Remove pan from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack. Sprinkle some confectioners sugar on top. Bake the day before and refrigerate.