11 ounces best quality semisweet chocolate coarsely chopped
3 lrgs eggs
1 cup sugar
teaspoon baking soda
1 cup coarsely-chopped walnuts (optional)
nonstick cooking spray
12 ounces best quality semisweet chocolate chopped fine
2 cups heavy cream
teaspoon light corn syrup
Heat oven to 350 degrees. Line a twelve-count muffin tin with cupcake liners and spray generously with non-stick cooking spray. Set aside.
For Mrs. Milman's Chocolate Frosting: Place chocolate and cream in a saucepan. Cook over low heat, stirring constantly with a rubber spatula, until thickened, between 20 and 30 minutes. Increase the heat to medium-low; cook stirring, 3 minutes more. Remove pan from heat. Stir in the corn syrup. Transfer to a large bowl. Chill until cool enough to spread, about 2 hours, checking and stirring every 15 to 20 minutes. Use immediately. (
Makes about 3 cups)
This recipe yields 12 cupcakes.