Chocolate
If you love Chocolate as much as I do, today's post is sure to please. Check out the Cream-Filled Chocolate Cupcakes, the Chocolate Taco Mini Taco Bowls, and the rest of today's yummy chocolate recipes. Enjoy!
CHOCOLATE CHESS PIE
This is from Vaughn Vreeland in The New York Times cooking enewsletter. For this yumminess, Vaughn wrote, "Classic buttermilk chess pie is quintessential in many Southern homes and its chocolate counterpart is all the more decadent. You can use store-bought pie dough or take the homemade route because the true star of this dessert is its luxurious chocolate filling, slightly firmer than custard but fudgier than a brownie. With just a few staple ingredients, this supremely easy filling requires less than 10 minutes of active time and minimal effort, but yields big-time flavor. It’s also highly adaptable: try adding a tablespoon of bourbon or a couple teaspoons of espresso powder with the cocoa powder. A velvety slice of this chocolate chess pie goes best with a dollop of whipped cream on top, and some bourbon, neat, alongside."
Prep Time: 10 minutes; Cook Time: About 2 hours, plus about 1 hour cooling; Total Time: 3 hours; Yield: 1 (9-inch) pie
To view this online, go to https://cooking.nytimes.com/recipes/1024822-chocolate-chess-pie. Also, check out Melissa Clark's wonderful guide, "How to Make a Pie Crust". I reread it (yes, I've read this before), and learned a couple of things to make pie crusts just a tad better. (Thanks, Melissa!)
Ingredients
1 store-bought pie crust or 1 disk foolproof pie dough (1/2 batch)
All-purpose flour, if needed for rolling out dough
1/2 cup unsalted butter
4 ounces semisweet chocolate, chopped
1 cup granulated sugar
2 large eggs, at room temperature
1-1/2 teaspoons vanilla extract
3/4 teaspoon kosher salt (such as Diamond Crystal)
1/4 cup unsweetened cocoa powder
Whipped cream (optional), for serving
Preparation
Step 1
If using store-bought pie crust, skip ahead to Step 2. If using homemade dough, let sit at room temperature for a couple minutes before rolling . On a lightly floured work surface, using a lightly floured rolling pin, beat the dough evenly across the surface, rotating it occasionally, to work it into a slightly flatter round. Add more flour to the surface, lightly flour the dough and roll it out, starting in the center and working outward, occasionally lifting it, giving it quarter-turns and adding more flour as needed to prevent sticking, until it forms an 11-inch circle. (If your dough cracks, just use your fingertips to adhere it together.)
Step 2
Fit the dough into a 9-inch pie plate, letting the dough slump into the plate, taking care not to stretch it further. Trim the overhang, if needed, so that you’re left with about 1/2-inch on all sides. Fold the overhang under itself, creating a thick ridge on the sides with two layers of pie dough, and crimp the ridge. Use a fork to poke holes on the bottom of the crust, and freeze for about 15 minutes, until firm.
Step 3
Meanwhile, arrange an oven rack in the center position and heat the oven to 425 degrees. Line the dough with aluminum foil and fill with pie weights or dried beans. Place on a baking sheet and bake for 30 minutes.
Step 4
Remove the foil and pie weights, lower the oven temperature to 350 degrees and continue baking the crust until golden, 10 to 15 minutes.
Step 5
Cool completely on the baking sheet, at least 30 minutes.
Step 6
While the crust cools, melt the butter in a medium saucepan over medium heat. Off heat, add the chocolate and whisk until combined, letting the residual heat melt it completely.
Step 7
In a medium bowl, whisk the sugar, eggs, vanilla and salt until pale yellow and considerably thicker, about 1 minute. Pour in the melted chocolate mixture and continue to whisk until no streaks remain. Add the cocoa powder and whisk until combined.
Step 8
Pour the chocolate mixture into the cooled crust and bake for 30 to 35 minutes, until the filling is slightly puffed and the center is set. Cool completely at room temperature, about 1 hour. (It may be tempting to cut into it warm, but the filling needs time to set up.) Serve with whipped cream, if desired.
CHOCOLATE MOUSSE
I saw something similar to this a few years back and tweaked it a little. For anyone who is sure that he or she won't like tofu, this may be the game-changer.
Ingredients
1 10-12 ounce tub of silken tofu
12 ounce bag of chocolate chips
2 - 3 tablespoons milk (you can use soy milk, if you prefer)
1 tsp vanilla
1 tablespoon maple syrup
Directions
Melt chocolate chips along with the milk over low to medium heat, stirring constantly.
Place silken tofu, melted chocolate chips, vanilla, and syrup into blender. Blend on a medium setting, pulsing if needed to combine.
Pour into 4 bowls or small cups, and let cool for 10 minutes or so.
Dig in! Yum!
CHOCOLATE COBBLER
This is from Mark Beahm at Simply Recipes. The recipe starts with, "It’s the ultimate combination of tender chocolate biscuit top and rich, warm filling."
Mark wrote, "While cobbler is generally a dessert with a fruit filling baked under a tender biscuit topping, chocolate cobbler upgrades the summer staple into an any-season indulgence and, more importantly to me, makes it chocolate.
"The biscuit topping is buttery and rich, developing a crisp crust and fluffy interior that sits atop a thick, hot chocolate sauce. It’s easy and decadent—like a chocolate lava cake, but so much easier."
Prep Time: 10 minutes; Cook Time: 40 minutes; Total Time: 50 minutes; Servings: 9; Yield: 1 (9X9-inch) cake
To view this online (as well as read everything Mark posted about this yumminess), click here.
Ingredients
For the first layer
1/2 cup unsalted butter
1-1/4 cups all-purpose flour
1 cup granulated sugar
1/3 cup natural cocoa powder
3/4 teaspoon kosher salt
1/2 teaspoon baking soda
2/3 cup buttermilk
1 teaspoon vanilla extract
For the second layer and to serve1 cup light brown sugar
1/4 cup natural cocoa powder
1-1/2 cups hot water
Note: For a more chocolatey dessert, replace some or all of the hot water with hot coffee.
Directions
Preheat the oven to 350°F.
Add the butter to a 9x9-inch pan or baking dish and set in the oven to melt while the oven preheats. If you start to hear it pop and sizzle, remove the pan from the oven.
Mix the batter for the first layer:
In a large bowl, whisk together the flour, sugar, cocoa powder, salt, and baking soda. Pour in the buttermilk and vanilla extract and mix with a rubber spatula until smooth. The batter will be thick.
Mix the ingredients for the chocolate sauce:
In a small bowl, whisk together the brown sugar and the cocoa powder.
Assemble the cobbler:
When the oven has preheated and the butter has melted, remove the pan from the oven. Pour in the chocolate biscuit batter and use the spatula to spread it into an even layer. Sprinkle the brown sugar and cocoa mixture evenly over the batter. Slowly pour the hot water over the top. Do not stir.
Bake:
Bake the cobbler until the edges are bubbling and the center is just barely set, 35 to 40 minutes. The center will bounce back when lightly pressed. Don’t overbake.
Cool and serve:
Allow the cobbler to cool and set slightly for 5 to 10 minutes before serving warm. Spoon servings into bowls and top with a scoop of vanilla ice cream, if desired.
Cover leftovers tightly and store in the refrigerator for up to 5 days. Reheat individual servings in the microwave for 20 to 30 seconds.
CHOCOLATE TACO MINI TACO BOWLS
This is from Old El Paso, and begins, "A chocolate taco? Delicious! Crispy, sugar-coated mini bowls are dipped into chocolate and chopped peanuts and filled with ice cream for an absolutely addictive version of an ice cream truck favorite. Here's how to make the chocolate dessert tacos of your dreams!"
Prep Time: 30 minutes; Total Time: 1 hour 5 minutes; Makes 10 servings
To view this online, go to https://www.oldelpaso.com/recipes/chocolate-taco-mini-taco-bowls.
Ingredients
1 tablespoon butter, melted
10 tortilla bowls from 1 package (5.1 oz) Old El Paso™ Flour Soft Tortilla Mini Bowls (12 Count)
3/4 cup semisweet chocolate chips
1 tablespoon shortening
1/2 cup plus 3 tablespoons finely chopped cocktail peanuts
1-1/2 cups vanilla ice cream
1/4 cup chocolate sauce
1/4 cup caramel topping
Preparation
Heat oven to 375°F. Line cookie sheet with foil. Lightly brush melted butter on all sides of each bowl. Place bowls on cookie sheet. Bake 5 to 8 minutes or until browned on edges and firm to the touch. Cool 15 minutes.
In medium microwavable bowl, microwave chocolate chips and shortening uncovered on High 60 to 90 seconds or until mixture can be stirred smooth.
Place 1/2 cup of the chopped peanuts on plate. Hold baked bowls by the bottom, and dip each one into melted chocolate, covering top rim of bowl. Dip and roll top rim into chopped peanuts to coat. Refrigerate bowls about 10 minutes or until coating is set.
Fill each bowl with 2 small scoops (about 1 tablespoon) ice cream; drizzle with chocolate sauce and caramel topping, and garnish with remaining 3 tablespoons peanuts.
Expert Tips
Chopped toasted almonds are a nice alternative to the chopped peanuts in this chocolate taco recipe.
Any flavor of ice cream and sauces will work well for these chocolate-dipped ice cream tacos, so feel free to fill them with your favorite combination.
Exchanges: 1 Starch; 1 Other Carbohydrate; 3 Fat
Carbohydrate Choice: 2
CHOCOLATE CUPCAKES WITH PEANUT BUTTER SWIRL FROSTING [VEGAN]
This is from Kristen Genton at One Green Planet. The recipe begins, "This is a great basic chocolate cupcake that would go great with any frosting, but here it's topped with a generous swirl of chocolatey peanut butter bliss. Definitely make these the next time you're craving a cupcake!"
To view this online, go to https://www.onegreenplanet.org/vegan-recipe/chocolate-cupcakes-with-peanut-butter-swirl-frosting/.
Ingredients
For the Cupcakes:
1-1/2 cups water
1/2 cup coconut oil
1/2 tablespoon apple cider vinegar
1/2 tablespoon vanilla extract
1-3/4 cup sugar
2 cups flour
1/2 tablespoon baking soda
1/4 tablespoon salt
1/2 cup cocoa powder
For the Peanut Butter Swirl Frosting:
3 tablespoons vegan butter
2/3 cup peanut butter
1 tablespoon almond milk
3/4 cup powdered sugar
For the Chocolate Swirl Frosting:
5 tablespoons vegan butter
2 tablespoons peanut butter
2 tablespoons cocoa powder
1 tablespoon melted vegan dark chocolate
3/4 cup powdered sugar
Preparation
To Make the Cupcakes:
Add dry ingredients to the mixer and mix until fully combined.
Combine the wet ingredients in a separate bowl and add to the dry. Mix until completely smooth (about 3 minutes).
Bake at 350 for 25-30 minutes.
To Make the Peanut Butter Swirl:
Cream vegan butter with peanut butter. Slowly add in powdered sugar until smooth. Whisk in almond milk at the end.
To Make the Chocolate Swirl:
Cream vegan butter and peanut butter. Slowly add in powdered sugar and cocoa powder until smooth. Beat in melted chocolate until combined.
To Decorate:
In a piping bag, add the peanut butter frosting to one side, and the chocolate swirl to the other side.
CREAM-FILLED CHOCOLATE CUPCAKES
This is from the October 2007 issue of Vegetarian Times, page 62. It begins, "This vegan version of store-bought cupcakes will win over a crowd."
Makes 12 vegan cupcakes
To view this online, go to https://www.vegetariantimes.com/recipes/cream-filled-chocolate-cupcakes/.
Ingredients
1-1/2 cups all-purpose flour
1-1/4 cups sugar
1/2 cup cocoa powder
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/4 cup vegetable oil
1 Tbs. rice vinegar (unseasoned)
1 tsp. vanilla extract
1 7.5-oz. container vegan whipped topping
4 oz. semisweet vegan chocolate chips (2/3 cup)
1 cup confectioners' sugar
Preparation
Preheat oven to 350˚F. Coat 12 muffin tin cups with cooking spray.
Sift flour, sugar, cocoa, baking powder, baking soda, and salt into bowl. Add oil, vinegar, vanilla, and 1 cup plus 2 Tbs. cold water. Stir 50 strokes, or until smooth. Pour batter into muffin cups. Bake 18 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes, unmold, and cool completely.
Cut wide cones out of cupcake bottoms, reserving cones. Scrape 1 Tbs. cake from insides. Spoon whipped topping into plastic bag. Snip corner of bag, and squeeze topping into cavities. Reinsert cake cones, and chill 30 minutes.
Melt chocolate in double boiler, whisk in 1/4 cup boiling water, and use to frost cupcakes. Chill 30 minutes. Combine confectioners’ sugar and 1 Tbs. water in bowl. Transfer to plastic bag, and snip corner. Pipe curlicues atop cupcakes.
CHOCOLATE CHESS PIE
This is from Vaughn Vreeland in The New York Times cooking enewsletter. For this yumminess, Vaughn wrote, "Classic buttermilk chess pie is quintessential in many Southern homes and its chocolate counterpart is all the more decadent. You can use store-bought pie dough or take the homemade route because the true star of this dessert is its luxurious chocolate filling, slightly firmer than custard but fudgier than a brownie. With just a few staple ingredients, this supremely easy filling requires less than 10 minutes of active time and minimal effort, but yields big-time flavor. It’s also highly adaptable: try adding a tablespoon of bourbon or a couple teaspoons of espresso powder with the cocoa powder. A velvety slice of this chocolate chess pie goes best with a dollop of whipped cream on top, and some bourbon, neat, alongside."
Prep Time: 10 minutes; Cook Time: About 2 hours, plus about 1 hour cooling; Total Time: 3 hours; Yield: 1 (9-inch) pie
To view this online, go to https://cooking.nytimes.com/recipes/1024822-chocolate-chess-pie. Also, check out Melissa Clark's wonderful guide, "How to Make a Pie Crust". I reread it (yes, I've read this before), and learned a couple of things to make pie crusts just a tad better. (Thanks, Melissa!)
Ingredients
1 store-bought pie crust or 1 disk foolproof pie dough (1/2 batch)
All-purpose flour, if needed for rolling out dough
1/2 cup unsalted butter
4 ounces semisweet chocolate, chopped
1 cup granulated sugar
2 large eggs, at room temperature
1-1/2 teaspoons vanilla extract
3/4 teaspoon kosher salt (such as Diamond Crystal)
1/4 cup unsweetened cocoa powder
Whipped cream (optional), for serving
Preparation
Step 1
If using store-bought pie crust, skip ahead to Step 2. If using homemade dough, let sit at room temperature for a couple minutes before rolling . On a lightly floured work surface, using a lightly floured rolling pin, beat the dough evenly across the surface, rotating it occasionally, to work it into a slightly flatter round. Add more flour to the surface, lightly flour the dough and roll it out, starting in the center and working outward, occasionally lifting it, giving it quarter-turns and adding more flour as needed to prevent sticking, until it forms an 11-inch circle. (If your dough cracks, just use your fingertips to adhere it together.)
Step 2
Fit the dough into a 9-inch pie plate, letting the dough slump into the plate, taking care not to stretch it further. Trim the overhang, if needed, so that you’re left with about 1/2-inch on all sides. Fold the overhang under itself, creating a thick ridge on the sides with two layers of pie dough, and crimp the ridge. Use a fork to poke holes on the bottom of the crust, and freeze for about 15 minutes, until firm.
Step 3
Meanwhile, arrange an oven rack in the center position and heat the oven to 425 degrees. Line the dough with aluminum foil and fill with pie weights or dried beans. Place on a baking sheet and bake for 30 minutes.
Step 4
Remove the foil and pie weights, lower the oven temperature to 350 degrees and continue baking the crust until golden, 10 to 15 minutes.
Step 5
Cool completely on the baking sheet, at least 30 minutes.
Step 6
While the crust cools, melt the butter in a medium saucepan over medium heat. Off heat, add the chocolate and whisk until combined, letting the residual heat melt it completely.
Step 7
In a medium bowl, whisk the sugar, eggs, vanilla and salt until pale yellow and considerably thicker, about 1 minute. Pour in the melted chocolate mixture and continue to whisk until no streaks remain. Add the cocoa powder and whisk until combined.
Step 8
Pour the chocolate mixture into the cooled crust and bake for 30 to 35 minutes, until the filling is slightly puffed and the center is set. Cool completely at room temperature, about 1 hour. (It may be tempting to cut into it warm, but the filling needs time to set up.) Serve with whipped cream, if desired.
CHOCOLATE MOUSSE
I saw something similar to this a few years back and tweaked it a little. For anyone who is sure that he or she won't like tofu, this may be the game-changer.
Ingredients
1 10-12 ounce tub of silken tofu
12 ounce bag of chocolate chips
2 - 3 tablespoons milk (you can use soy milk, if you prefer)
1 tsp vanilla
1 tablespoon maple syrup
Directions
Melt chocolate chips along with the milk over low to medium heat, stirring constantly.
Place silken tofu, melted chocolate chips, vanilla, and syrup into blender. Blend on a medium setting, pulsing if needed to combine.
Pour into 4 bowls or small cups, and let cool for 10 minutes or so.
Dig in! Yum!
CHOCOLATE COBBLER
This is from Mark Beahm at Simply Recipes. The recipe starts with, "It’s the ultimate combination of tender chocolate biscuit top and rich, warm filling."
Mark wrote, "While cobbler is generally a dessert with a fruit filling baked under a tender biscuit topping, chocolate cobbler upgrades the summer staple into an any-season indulgence and, more importantly to me, makes it chocolate.
"The biscuit topping is buttery and rich, developing a crisp crust and fluffy interior that sits atop a thick, hot chocolate sauce. It’s easy and decadent—like a chocolate lava cake, but so much easier."
Prep Time: 10 minutes; Cook Time: 40 minutes; Total Time: 50 minutes; Servings: 9; Yield: 1 (9X9-inch) cake
To view this online (as well as read everything Mark posted about this yumminess), click here.
Ingredients
For the first layer
1/2 cup unsalted butter
1-1/4 cups all-purpose flour
1 cup granulated sugar
1/3 cup natural cocoa powder
3/4 teaspoon kosher salt
1/2 teaspoon baking soda
2/3 cup buttermilk
1 teaspoon vanilla extract
For the second layer and to serve1 cup light brown sugar
1/4 cup natural cocoa powder
1-1/2 cups hot water
Note: For a more chocolatey dessert, replace some or all of the hot water with hot coffee.
Directions
Preheat the oven to 350°F.
Add the butter to a 9x9-inch pan or baking dish and set in the oven to melt while the oven preheats. If you start to hear it pop and sizzle, remove the pan from the oven.
Mix the batter for the first layer:
In a large bowl, whisk together the flour, sugar, cocoa powder, salt, and baking soda. Pour in the buttermilk and vanilla extract and mix with a rubber spatula until smooth. The batter will be thick.
Mix the ingredients for the chocolate sauce:
In a small bowl, whisk together the brown sugar and the cocoa powder.
Assemble the cobbler:
When the oven has preheated and the butter has melted, remove the pan from the oven. Pour in the chocolate biscuit batter and use the spatula to spread it into an even layer. Sprinkle the brown sugar and cocoa mixture evenly over the batter. Slowly pour the hot water over the top. Do not stir.
Bake:
Bake the cobbler until the edges are bubbling and the center is just barely set, 35 to 40 minutes. The center will bounce back when lightly pressed. Don’t overbake.
Cool and serve:
Allow the cobbler to cool and set slightly for 5 to 10 minutes before serving warm. Spoon servings into bowls and top with a scoop of vanilla ice cream, if desired.
Cover leftovers tightly and store in the refrigerator for up to 5 days. Reheat individual servings in the microwave for 20 to 30 seconds.
CHOCOLATE TACO MINI TACO BOWLS
This is from Old El Paso, and begins, "A chocolate taco? Delicious! Crispy, sugar-coated mini bowls are dipped into chocolate and chopped peanuts and filled with ice cream for an absolutely addictive version of an ice cream truck favorite. Here's how to make the chocolate dessert tacos of your dreams!"
Prep Time: 30 minutes; Total Time: 1 hour 5 minutes; Makes 10 servings
To view this online, go to https://www.oldelpaso.com/recipes/chocolate-taco-mini-taco-bowls.
Ingredients
1 tablespoon butter, melted
10 tortilla bowls from 1 package (5.1 oz) Old El Paso™ Flour Soft Tortilla Mini Bowls (12 Count)
3/4 cup semisweet chocolate chips
1 tablespoon shortening
1/2 cup plus 3 tablespoons finely chopped cocktail peanuts
1-1/2 cups vanilla ice cream
1/4 cup chocolate sauce
1/4 cup caramel topping
Preparation
Heat oven to 375°F. Line cookie sheet with foil. Lightly brush melted butter on all sides of each bowl. Place bowls on cookie sheet. Bake 5 to 8 minutes or until browned on edges and firm to the touch. Cool 15 minutes.
In medium microwavable bowl, microwave chocolate chips and shortening uncovered on High 60 to 90 seconds or until mixture can be stirred smooth.
Place 1/2 cup of the chopped peanuts on plate. Hold baked bowls by the bottom, and dip each one into melted chocolate, covering top rim of bowl. Dip and roll top rim into chopped peanuts to coat. Refrigerate bowls about 10 minutes or until coating is set.
Fill each bowl with 2 small scoops (about 1 tablespoon) ice cream; drizzle with chocolate sauce and caramel topping, and garnish with remaining 3 tablespoons peanuts.
Expert Tips
Chopped toasted almonds are a nice alternative to the chopped peanuts in this chocolate taco recipe.
Any flavor of ice cream and sauces will work well for these chocolate-dipped ice cream tacos, so feel free to fill them with your favorite combination.
Exchanges: 1 Starch; 1 Other Carbohydrate; 3 Fat
Carbohydrate Choice: 2
CHOCOLATE CUPCAKES WITH PEANUT BUTTER SWIRL FROSTING [VEGAN]
This is from Kristen Genton at One Green Planet. The recipe begins, "This is a great basic chocolate cupcake that would go great with any frosting, but here it's topped with a generous swirl of chocolatey peanut butter bliss. Definitely make these the next time you're craving a cupcake!"
To view this online, go to https://www.onegreenplanet.org/vegan-recipe/chocolate-cupcakes-with-peanut-butter-swirl-frosting/.
Ingredients
For the Cupcakes:
1-1/2 cups water
1/2 cup coconut oil
1/2 tablespoon apple cider vinegar
1/2 tablespoon vanilla extract
1-3/4 cup sugar
2 cups flour
1/2 tablespoon baking soda
1/4 tablespoon salt
1/2 cup cocoa powder
For the Peanut Butter Swirl Frosting:
3 tablespoons vegan butter
2/3 cup peanut butter
1 tablespoon almond milk
3/4 cup powdered sugar
For the Chocolate Swirl Frosting:
5 tablespoons vegan butter
2 tablespoons peanut butter
2 tablespoons cocoa powder
1 tablespoon melted vegan dark chocolate
3/4 cup powdered sugar
Preparation
To Make the Cupcakes:
Add dry ingredients to the mixer and mix until fully combined.
Combine the wet ingredients in a separate bowl and add to the dry. Mix until completely smooth (about 3 minutes).
Bake at 350 for 25-30 minutes.
To Make the Peanut Butter Swirl:
Cream vegan butter with peanut butter. Slowly add in powdered sugar until smooth. Whisk in almond milk at the end.
To Make the Chocolate Swirl:
Cream vegan butter and peanut butter. Slowly add in powdered sugar and cocoa powder until smooth. Beat in melted chocolate until combined.
To Decorate:
In a piping bag, add the peanut butter frosting to one side, and the chocolate swirl to the other side.
CREAM-FILLED CHOCOLATE CUPCAKES
This is from the October 2007 issue of Vegetarian Times, page 62. It begins, "This vegan version of store-bought cupcakes will win over a crowd."
Makes 12 vegan cupcakes
To view this online, go to https://www.vegetariantimes.com/recipes/cream-filled-chocolate-cupcakes/.
Ingredients
1-1/2 cups all-purpose flour
1-1/4 cups sugar
1/2 cup cocoa powder
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/4 cup vegetable oil
1 Tbs. rice vinegar (unseasoned)
1 tsp. vanilla extract
1 7.5-oz. container vegan whipped topping
4 oz. semisweet vegan chocolate chips (2/3 cup)
1 cup confectioners' sugar
Preparation
Preheat oven to 350˚F. Coat 12 muffin tin cups with cooking spray.
Sift flour, sugar, cocoa, baking powder, baking soda, and salt into bowl. Add oil, vinegar, vanilla, and 1 cup plus 2 Tbs. cold water. Stir 50 strokes, or until smooth. Pour batter into muffin cups. Bake 18 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes, unmold, and cool completely.
Cut wide cones out of cupcake bottoms, reserving cones. Scrape 1 Tbs. cake from insides. Spoon whipped topping into plastic bag. Snip corner of bag, and squeeze topping into cavities. Reinsert cake cones, and chill 30 minutes.
Melt chocolate in double boiler, whisk in 1/4 cup boiling water, and use to frost cupcakes. Chill 30 minutes. Combine confectioners’ sugar and 1 Tbs. water in bowl. Transfer to plastic bag, and snip corner. Pipe curlicues atop cupcakes.
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