Yield: makes 15 cupcakes Serving
Prep: 15 min
Ingredients:
1 cup all-purpose flour
4 tbsp butter, softened
1 cup sugar
1 large egg, at room temperature
1/2 tsp baking soda
1/2 tsp pure vanilla extract
1/4 tsp baking powder
1 cup semisweet chocolate chips
1/4 tsp salt
2/3 cup heavy cream
3/4 cup buttermilk
5 oz (140 g) semisweet chocolate, chopped
2 oz (55 g) unsweetened chocolate, melted and tepid
Procedure:
1. Preheat the oven to 350°F (180°C). Line 2 muffin pans with 15 paper muffin liners. Combine all the ingredients through the vanilla in a bowl. Beat for 3 minutes, until light and fluffy. Stir in the chocolate chips. Divide among the muffin cups. Bake about 20 minutes. Cool completely.
2. Boil the cream. Remove from the heat, add the chocolate, and stir and cool. Dip each cupcake top in the chocolate mixture to top.
Author: Victoria Blashford-Snell
Book: "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World"
Source: http://www.ivillage.com/chocolate-chip-cupcakes/3-r-64383