Dark Chocolate Cupcake
1 1/4 cup - 10 ounces cream
2 1/2 tbsp - 2 ounces corn syrup
7 oz Valrhona Baking Dark Chocolate
Combine the milk and oil. Whisk the coffee and cocoa powder to dissolve. Add the milk and oil to the mix.
Add the eggs, then fold in the sifted dry ingredients. Beat until smooth.
Line a cupcake pan with paper liners, and fill 2/3 full with batter.
In a microwave safe bowl, melt the chocolate in intervals of 30 seconds until completely melted. Be careful not to burn the chocolate. (see our "How to temper chocolate" tips)
In a sauce pan heat cream and corn syrup until hot
Add the cream to the chocolate while stirring in 3 stages to create a smooth cream
Allow mixture to set overnight, or until spreadable
Spread on to cupcakes or use a piping bag and decorating tip.