Chocolate Truffle Cupcakes

The setup:

For cake ~

2 1/4 cups all-purpose flour
1 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
2/3 cup butter
1 3/4 cup sugar
2 eggs
3 oz unsweetened chocolate, melted and cooled
1 tsp vanilla
1 1/4 cup water

For frosting ~

1 1/2 cups whipping cream
1/4 cup light-colored corn syrup
2 cups semisweet chocolate pieces
1 tsp vanilla


For cake ~

Preheat oven to 350 degrees Fahrenheit.  Line 24 muffin cups with paper liners.  In a small bowl, stir together flour, baking powder, baking soda, and salt; set aside.

Beat butter with an electric mixer on high speed for 30 seconds.  Add sugar; beat till well combined.  Add eggs, one at a time, beating well after each addition.  Beat in chocolate and vanilla.  Add dry mixture and water alternately to the beaten mixture, beating on low speed after each addition just till combined.

Fill each paper-lined muffin cup about half-full, and bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.  Cool completely on wire racks before frosting.

For frosting ~

In a medium heavy saucepan, bring whipping cream and corn syrup to a simmer.  Remove from heat.  Stir in chocolate pieces and vanilla; let stand for two minutes.  Whisk till smooth and melted.  Cover and chill for about 1 1/2 hours, or until it reaches spreading consistency, stirring occasionally.  Beat with an electric mixer till fluffy.

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