Cupcake Calendar 1/20/08

These were tasty cupcakes, just the right amount of chocolate and moistness for me. The frosting, however, was too light for me. I need frosting to be more pure whipped cream, or super sweet buttercream :)

The cupcake calendar recipes are from 500 Cupcakes by Fergal Conolly

Ultimate Flourless Choc Cupcakes
For the cupcakes
-1 1/2 cups (10 1/2 oz) bittersweet chocolate chips
-1 cup (2 sticks) sweet butter
-4 eggs
-4 egg yolks
-1/2 cup superfine sugar
-2 tbsp Dutch-process cocoa powder, sifted
-2 tbsp ground almonds (omitted)
-1 tsp vanilla extract

For the frosting (I used the strawberry cream variation listed below)
-2 tbsp Dutch-process cocoa powder
-4 tbsp confectioners' sugar
-1 1/2 cups heavy cream
-1 tsp vanilla extract
-1/2 tsp orange extract (I omitted)
*For strawberry cream frosting: substitute 1 tsp strawberry extract for the vanilla extract (I couldn't find strawberry extract. I kept the vanilla extract, and omitted both the orange and strawberrie extracts) Fold 1/2 cup finely chopped fresh strawberries after beating the cream

-Preheat oven to 375 degrees. Place 12 paper baking cups in a muffin pan. Put the chocolate and butter in a double boiler, or medium bowl over a pan of simmering water, and stir until completely melted (I melted them together in the microwave). Set aside to cool. In a 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 th ebatter into the cups. Bake for 20 minutes. Remove pan from the oven and cool 5 minutes. Then remove the cupcakes and cool on a rack.
-To make the frosting, sift the cocoa and confectioners' sugar together into a medium bowl. Add the cream, vanilla and orange extract. Beat until soft, but the cream should still hold its shape.
-Spoon over the warm cupcakes.
Makes 1 dozen

I made the sunflowers out of royal icing.