Double Chocolate Truffle Cupcakes

Double Chocolate Truffle Cupcakes

Recipe is inspired from Martha Stewart.  This is also the time to use good quality chocolate, since it is the star ingredient.  However, don't let that stop you if you only have chocolate chips on hand.  I've used semi-sweet chocolate chips before and they turn out great.

Ingredients:

5 Tb unsalted butter
7 ounces milk chocolate chopped, Belcolade
7 ounces 71% cacao dark bittersweet chopped, Valhrona
1 Tb sugar
1 Tb brown rice flour (or all-purpose flour)
2 eggs
1 tsp salt
Butter & extra flour for muffin tins

Directions:  Preheat oven to 325 degrees.  Butter & flour a 6 slot large muffin tin & set aside. Set a heat proof bowl over a pot with simmering water.  Add the butter & chocolate.  Stir to melt and combine.  Remove from heat.

Add the eggs & sugar to a food processor & process for 2 minutes until light in color & foamy.  Add flour & salt, process to combine (10 seconds).  Add about 1/4 cup of melted chocolate to eggs & process till combined.  Continue with 1/4 cup until all of the melted chocolate is mixed with the egg mixture. 

Evenly distribute chocolate mixture to the prepared muffin tin.  Gently pat down tops with the back of silver spoon.  Bake for 18 to 20 minutes.  Cool on a rack.  Loosen with a knife around the edges and serve.

**12 cup regular muffin tin bake for 13-15 minutes.
**24 cup miniature muffin tin bake for 10-12 minutes.

Great topped with sliced strawberries, fresh raspberries, a raspberry puree, or ice cream.