Chocolate Cupcakes

Source: http://distractedhomemaker.com/836

Submitted for my cake carnival :-)

• 1 1/2 cups (3 sticks) unsalted butter, softened
• 3/4 cup unsweetened Dutch-process cocoa powder
• 1/2 cup boiling water
• 3 1/4 cups sifted cake flour (not self-rising)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 2 1/2 cups sugar
• 4 large eggs, lightly beaten
• 2 teaspoons pure vanilla extract
• 1 cup whipping cream

1.Preheat oven to 350 degrees. Line 2 muffin tins with papers. Set aside. Sift cocoa powder into a medium bowl; whisk in boiling water. Set aside to cool.
2.Sift together flour, baking soda, salt and cinnamon into a large bowl; set aside. Put butter into the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until creamy. Gradually mix in sugar until pale and fluffy, 3 to 4 minutes. Add eggs, a bit at a time, mixing well between each addition; mix until well blended. Scrape down sides of bowl to make sure everything is thourghly incorporated. Mix in vanilla.
3.Whisk whipping cream into reserved cocoa mixture. With mixer on low speed, add flour mixture to butter mixture in 3 batches, alternating with the cocoa mixture.
4.Fill muffins cups 2/3 full and smooth tops with an offset spatula. I use a small ice cream scoop for this to ensure equal batter amounts in each cup. Bake, rotating pans halfway through. Cake is finished when you touch it lightly with a finger and it springs back at you or a cake tester inserted into the middle comes out clean, 20 to 30 minutes. Let cool in pans. Decorate with frosting and sprinkle with toasted nuts for an added textureand visual appeal.

Frosting

• 26 ounces chopped semisweet chocolate or you can use chips
• 4 cups whipping cream
• 1 teaspoon light corn syrup

1.Place chocolate and cream in a heavy saucepan. Cook over low heat, stirring constantly with a rubber spatula, until combined and thickened, between 20 and 25 minutes. Increase the heat to medium low; cook, stirring, 3 minutes more. Remove pan from heat.
2.Stir in corn syrup. Transfer frosting to a large metal bowl. Chill until cool enough to spread, about 2 hours, checking and stirring every 15 to 20 minutes. Use immediately.