Molly Wizenberg has a recipe for chocolate cupcakes, but I'm happy with the Chunky Chocolate Chip Cake from Carole Walter so I'm not even going to try her version. I'm quite lazy about making icing or glaze when I bake cupcakes or cake, much to my husband's chagrin, but this seems easy.
8 ounces bittersweet chocolate, finely chopped
Melt the bittersweet chocolate in a metal or glass bowl set over a plan of gently simmering water. Stir frequently to prevent scorching. When the chocolate is completely smooth, it's ready. Working with one cupcake at a time, spoon a heaping teaspoonful of melted chocolate on top. Tilt and rotate the cupcake to coax the chocolate out to the edge. Alternatively, use a knife or icing spatula to spread the chocolate. The top of the cupcake should be entirely covered with a thin layer of chocolate. Spoon on more chocolate if needed. Set the cupcakes aside at room temperature until ready to serve, at least an hour. The chocolate glaze will firm up a bit and become matte.
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