When I was a kid, I had a dream that one of those cookie shops in the mall exploded and filled the mall with chocolate chip cookie. Big ponds of gooey chocolate chip and 1/4 mile pillows of cookie. To get out, I had to swim through the chip lakes and munch and climb through the cookie parts. I was probably nine or ten when I had this dream, one of those perfect-world kid dreams that for some reason I still remember. Now that I’ve made these cupcakes, I wish I had dreams about them like that one.
Yet another never-lets-me-down recipe from The America’s Test Kitchen Family Cookbook (seriously, I’m starting to wonder if I’ll ever need another cookbook again), these cupcakes were so fudgy and awesome that Adam and I just stared at each other through mouthfuls of perfection. The batter was more like fudge than batter, giving these cupcake tops a texture almost like a great chewy cookie. And I made frosting from 2 recipes in this book, too. They each make 3 cups of frosting, and 24 cupcakes need 3 cups. I halved the recipes and still had frosting leftover. Fantastic stuff, Adam thought this was the best chocolate frosting ever. I made them last weekend, and now I feel like I want to make them again already.
Dark Chocolate Cupcakes