Mini Dark Chocolate Cupcakes with Red Wine Glaze

Mini Dark Chocolate Cupcakes with Red Wine Glaze

Recipe by Donna Levy

Yields 30 cupcakes

1     cup   UNSALTED BUTTER,   cut into pieces

1/3   cup   ALL PURPOSE FLOUR  

8     ounces    BITTERSWEET CHOCOLATE CHIPS   chocolate must be at least 70% cacao

1     cup   GRANULATED SUGAR  

4     each   EGGS  

3/4   teaspoon   KOSHER SALT

8     ounces    BITTERSWEET CHOCOLATE CHIPS,    chocolate must be 70% cacao

2     ounces   UNSALTED BUTTER  

1/2   teaspoon   KOSHER SALT  

1/2   cup   POWDERED SUGAR  

1/2   cup   RED WINE  

Cooking Instructions

For cake:      Preheat oven to 325 F.  Prepare mini muffin pans by lining with mini muffin cups.  Heat chocolate, sugar, and 1 cup of butter in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring, until chocolate is almost completely melted, about 3 minutes; remove from heat and continue to stir until chocolate is completely melted.  Let cool completely. 

Using an electric mixer on medium speed, beat eggs till thick and pale yellow.  Add chocolate mixture to eggs.  Beat until mixture has a mousse?like consistency.  Reduce speed to low and add salt and 1/3 cup flour; mix until smooth.  Portion batter into mini muffin pans. 

Bake until tops of cupcakes are firm about 18 ? 20 minutes.  Let cupcakes cool briefly before turning them out onto a wire rack to cool completely.

For glaze and assembly:      Heat chocolate, butter, and salt in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring, until chocolate and butter are melted, about 5 minutes.  Whisk in powdered sugar.

Meanwhile, bring wine just to a boil in a small saucepan.  Remove chocolate mixture from heat and whisk in wine; let cool until slightly thickened and a rubber spatula leaves a trail in mixture when stirring, 8 ? 10 minutes.  Dip tops of cupcakes into glaze.  Let cupcakes stand at room temperature until glaze is set. 

Alternatively this recipe may be baked as a whole cake in a 9" springform pan until the top is firm and edges are slightly darkened, 55 ? 65 minutes (rely on visual cues; a tester inserted into the cake's center will come out clean before the cake is truly done).  Transfer pan to a wire rack and let cake cool completely in pan before turning out.  Prepare glaze as directed above.  To glaze, set cake on a wire rack set over a rimmed baking sheet.  Pour glaze over cake and spread it across the top and over the edges with an offset spatula.  Let cake stand at room temperature until glaze is set, 2?3 hours.  Cake may be made and glazed 2 days ahead.  Chill.  Bring to room temperature before serving.