RECIPE

As I stated on my Facebook page, I will be posting fabulous recipes every now and again. My first choice is for all you choco-holics!

TRIPLE CHOCOLATE CUPCAKES   (makes 12 cupcakes)

3 oz. milk chocolate, chopped
1/2 cup plus 3 tbsp. unsalted butter, cut into 11 pieces
2/3 cup all purpose flour
2 1/2 tbsp. unsweetened cocoa powder
3/4 tsp. baking powder
1/4 tsp. salt
3/4 cup sugar
1 tsp. vanilla extract
3 large eggs, at room temp.
White Chocolate Buttercream

Preheat oven to 350 degrees. Line a standard 12 cup muffin pan with paper or foil liners. Place the milk chocolate and butter in a large heatproof bowl set over (but not touching) simmering water in a saucepan; Stir frequently until melted and smooth. Remove the bowl from the saucepan; Let the mixture cool until it is room temperature.

In a bowl, whisk together the flour, cocoa powder, baking powder, and salt. Using a wooden spoon, stir the sugar into the chocolate mixture until combined. Stir in the vanilla and eggs, one at a time, stirring vigorously until smooth after each addition. Gently fold in the flour mixture; Do not overmix.

Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Bake until a toothpick inserted into the center of a cupcake comes out with only a few moist crumbs attatched, 22-24 minutes. Let the cupcakes cool in the pan on a wire rack for 5 minutes. Transfer the cupcakes to the wire rack and let cool completely, about 1 hour.

Frost the cupcakes with a buttercream and serve. The frosted cupcakes can be refrigerated in an airtight container for up to 3 days.