3/4 cup milk
3 oz. bittersweet chocolate, chopped
2/3 cup sugar
4 Tablespoons butter, softened
11/2 teaspoon vanilla
1 1/2 cups all-purpose flour
1/2 cup semi-sweet chocolate chips
4 oz. bittersweet chocolate, chopped
1 Tablespoon light corn syrup
2 Tablespoons butter, softened
Heat milk in a saucepan at medium heat until small bubbles form on the sides. Reduce heat to low and add chocolate, half of the sugar and stir until smooth. Remove from heat and let cool. In a separate bowl, mix the butter, remaining sugar, and vanilla with an electric mixer. Add the egg, mixing until well blended. Pour in cooled chocolate mixture, alternating with flour and mix well. Add chocolate chips. Spoon batter into muffin tins, lined with paper muffin cups. Bake at 350 degrees for 15-18 minutes. Let cool then frost with chocolate frosting.
Chocolate Frosting: Melt 4 oz. of bittersweet chocolate over low heat. Remove from stove and add corn syrup and butter. Let cool until thick and frost cupcakes.
Yield: 12 cupcakes