Because Baking is Creative: Chocolate Bombs

Chocolate is always in season, right? These delicious little things are super rich and probably best enjoyed by a true chocolate lover...and with a glass of milk.

I first made them as standard sized cupcakes and it seemed like they weighed a pound each and took about 15 minutes to consume. I definitely think the mini-version works much better.

The real name of these cupcakes is "Granny Twichell's Secret Chocolate Cupcake Recipe" from the cookbook, Death By Chocolate, 1992. I'd like to thank Elizabeth for renaming them during a taste test : )



Cupcakes
10 oz. semisweet chocolate, broken into 1/2 oz. pieces
1 cup heavy cream
2 ounces unsweetened chocolate, broken into 1/2 oz. pieces
5 eggs
1/2 cup granulated sugar
1 teaspoon vanilla extract
3/4 cup cake flour
1/2 teaspoon baking soda
2 cups semi sweet chocolate chips

Icing
1/2 cup heavy cream
6 oz. semisweet chocolate, broken into pieces

1. Preheat oven to 325

2. Heat 1 inch of water in the bottom half of a double boiler over medium heat. Place 10 oz. semisweet chocolate, 1 cup heavy cream, and 2 oz. unsweetened chocolate in the top half of double boilder. Tightly cover the top with film wrap. Allow to heat for 8 minutes. Remove from heat and stir until smooth. Set aside until needed.

3. Place eggs, sugar, and vanilla extract in the bowl of an electric mixer fitted with a paddle. Beat on medium until slightly thickened, about 4 minutes. Add the melted chocolate mixture (may need to temper egg mixture), and beat on medium for 15-20 seconds more. Add the cake flour, baking soda, and chocolate chips, and beat on low for 10 seconds. Increase to medium and beat for an additional 10 seconds. Remove the bowl from mixer. Use rubber spatula to combine batter

4. Evenly divide the mixture into mini baking cups in muffin tin. Bake until a toothpick inserted in center comes out clean, about 20 minutes. Remove from oven and allow to cool to room temp.

5. To prepare icing, heat 1/2 cup heavy cream in a saucepan over med-hi heat. Bring to a boil. Place 6 oz. semi sweet chocolate in stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand fo r5 minutes. Stir with a whisk until smooth.

6. One at a time, dip the top of each cupcake into the chocolate icing.