OK, I know, these aren’t really cupcakes because they aren’t cake! They’re yeasted, so they’re actually super-mini chocolate breads based on Zoe’s chocolate bread in our book (page 211). I wanted you to get a sense of how versatile this method really is— need a quick kid treat? If you’ve got chocolate dough in the freezer you are set.
I didn’t frost them because they were perfect without it– maybe a little cherry jam if you really want something with them. Just mix up a full or half-batch of the chocolate dough, and then break off little pieces and load them into muffin tins, or mini-muffin tins (the picture above has both). Be careful not to overbake these little guys; the regular size are done in no more than 20 minutes at 350 degrees F (175 degrees C), and the minis are done in 15 minutes.
This is all a welcome distraction from writing (I ate about four of these this AM!)… our new book’s manuscript is due 1/3/09, with likely release 12/09. Wish us luck, and follow our new book’s progress on Twitter!