Yields 18 cupcakes.
Ingredients:
¾ cup unsweetened cocoa powder
1 ½ cups all-purpose flour
1 ½ cups sugar
1 ½ teaspoons baking soda
¾ teaspoon baking powder
3.4 teaspoon salt
2 eggs
¾ cup warm water
¾ cup buttermilk
3 tablespoons safflower oil
1 teaspoon vanilla
Glaze:
2/3 cup heavy cream
4 ounces bittersweet chocolate, finely chopped
1 tablespoon corn syrup
Directions:
- Sift together cocoa powder, flour, sugar, baking soda, baking powder and salt in bowl. Add in eggs, water, buttermilk, oil and vanilla. Beat until smooth.
- Pour into paper-lined muffin cups, about 2/3 full. Bake at 350° for 20 minutes.
- For Glaze: in small saucepan, heat cream over medium heat. In separate bowl, place chocolate and corn syrup.
- Pour cream over chocolate mixture and stir until smooth. Dip cooled cupcakes into glaze.