Super Fudgy Cupcakes

SUPER MOIST Chocolate Cupcakes Recipe - How to make the best Chocolate Cupcakes

What You Need:

• 1 C + 1 T of flour 
• 1 1/3 C confectioners’ sugar 
• 1/3 C of unsweetened cocoa powder 
• 2/3 t ground ginger 
• 9 large egg whites 
• 1 t of cream of tartar 
• 1/4 t of salt 
• 1 T of vanilla extract 
• 1 C + 2 T of sugar 8 oz. semisweet chocolate, chopped 
• 1 T light corn syrup 1 C heavy cream

How to Make It:

Set the oven temperature to 350 and place the oven rack in the center of the oven. In a mixing bowl sift together the flour, confectioners’ sugar, cocoa powder and sugar. In a separate bowl whisk together with an electric mixer on medium speed the egg whites, cream of tartar, salt and vanilla until soft peaks begin to form.

Adjust the mixer speed to high and slowly add in one third of the sugar, mixing while you add.

When the sugar is completely incorporated into the mixture slowly add another one third of the sugar mixing as you add.

When that sugar is incorporated into the mixture slowly add the remaining sugar, mixing as you add.

Continue mixing until medium peaks form.

Fold the flour mixture into the egg white mixture until well combined.

Pour the batter into an ungreased angel food cake mold.

Bake 35 minutes or until the cake springs back easily when touched.

Remove the cake from the oven and invert the pan on a wire rack, leaving the pan over the cake, until cool.

Place the semisweet chocolate into a mixing bowl.

Pour the corn syrup over the chocolate.

Pour the heavy cream into a saucepan and place the pan over medium high heat.

Bring the cream to a steady boil then pour over the chocolate syrup mixture.

Whisk the mixture until the chocolate has melted and the mixture is smooth.

Run a knife around the edges of the cake and mold. Invert the cake onto a platter and remove the pan.

Trickle the glaze over the cake with a spoon allowing it run naturally down the sides of the cake.

Makes 8 servings

It is important not to grease the angel food cake pan before adding the batter. The egg whites need to adhere to the sides of the pan to help in the rising of the cake.

Garnish this cake with candied ginger or green maraschino cherries.