“Better than Yankee Doodles”(Bittersweet Chocolate Cupcakes)

Preparation

Baking Directions:

Melt the chocolate in the top of a double boiler over barely simmering water.

While the chocolate is melting, combine the whole eggs, yolks, and sugar in the bowl of an electric mixer.

Using the balloon whisk attachment, beat on high speed until pale yellow in color and tripled in volume.

With the machine running, add the melted chocolate and mix quickly.

Turn off the machine and use a rubber spatula to scrape down the chocolate from the sides of the bowl.

Fold in until the chocolate is evenly distributed.

Preheat the oven to 350 degrees F.

Spray muffin tins with nonstick vegetable cook spray or brush with melted butter.

Spoon in the batter so the tins are three-fourths full.

Bake for about 12 minutes, until the cupcakes have risen and the tops are cooked and cracking.

Let cool to room temperature in the tins.

Remove the cupcakes carefully, tapping the tin on a counter to loosen them.

Most of the cupcakes should lift out; use a paring knife or small metal spatula to nudge out any difficult ones.

To make the chocolate glaze, scald the cream in a 1-quart saucepan.

Put the chocolate chips in a food processor and, with the motor running, pour the hot cream through the feed tube and mix until smooth.

Add the butter, bit by bit, and blend in.

The mixing process should be completed in only a couple of minutes.

Remove the glaze to a small container and let cool.

Hold each cupcake by its base and dip into the glaze in one motion.

Tips:

I place a dollop of whipped cream on these cupcakes and serve them on a little plate surrounded by chocolate sauce.

The recipe can be doubled or tripled to make more or larger cupcakes.

The cupcakes can be baked up to two days ahead and stored in a covered container in a cool place.