Dark Chocolate Cupcakes

Prep Time: 45 Minutes • Start to Finish: 2 Hours • Makes 12 cupcakes

• Chocolate Shards
• 2 tablespoons dark chocolate chips (1 oz)
• Frosting
• 1⅓ cups dark chocolate chips
• ¼ cup butter, cut into small pieces
• 1 cup whipping cream
• Cupcakes
• 1 cup Gold Medal all-purpose flour
• ¾ teaspoon baking soda
• ½ teaspoon salt
• ¼ teaspoon baking powder
• ½ cup boiling water
• ⅓ cup unsweetened baking cocoa
• ½ cup butter or margarine
• ¾ cup sugar
• ½ teaspoon vanilla
• 1 egg

1 In small microwavable bowl, microwave 2 tablespoons chocolate chips uncovered on High 1 minute, until melted, stirring once after 30 seconds. Pour chocolate onto 12 x 10-inch sheet of waxed paper; spread in thin layer, forming 3 x 3-inch square. Place second 12 x 10-inch sheet of waxed paper over chocolate square; press to release air bubbles. Roll waxed paper tightly into a cylinder. Refrigerate until set.

2 In medium bowl, place 1⅓ cups chocolate chips and ¼ cup butter. In small microwavable bowl, microwave whipping cream on High about 1 minute or until cream just begins to simmer. Pour cream over chips and butter; beat with whisk until chocolate is melted and mixture is smooth and shiny. Refrigerate 30 to 45 minutes or until completely cooled, stirring occasionally.

3 Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups. In medium bowl, mix flour, baking soda, salt and baking powder; set aside. In small bowl, mix boiling water and cocoa until dissolved.

4 In large bowl, beat ½ cup butter with electric mixer on medium speed 30 seconds. Gradually add sugar, beating well. Beat 2 minutes longer. Beat in vanilla and egg until blended. On low speed, alternately add flour mixture and cocoa mixture, beating just until blended. Divide batter evenly among muffin cups. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pan; place on cooling racks. Cool completely.

5 In medium bowl, beat all frosting ingredients with electric mixer on medium speed until light and fluffy, about 30 seconds (Do not overbeat.) Fit decorating bag with large star tip. Fill bag with frosting. Pipe frosting in circular motion on top of each cupcake, mounding frosting slightly in center.

6 Unroll waxed-paper cylinder, causing chocolate to crack creating shards. Garnish each cupcake with chocolate shards. Store in refrigerator.

1 Cupcake: Calories 380; Total Fat 25g (Saturated Fat 16g, Trans Fat 0.5g); Cholesterol 70mg; Sodium 290mg; Total Carbohydrate 35g (Dietary Fiber 2g); Protein 3g Exchanges: 2½ Other Carbohydrate, 5 Fat Carbohydrate Choices: 2

Tip These cupcakes should be stored in the refrigerator. To serve, allow them to stand at room temperature for about 15 minutes before serving.