Active Time

　　25 min

　　Total Time

　　1 1/2 hr

　　We used waxed candy/muffin liners for these cupcakes, which kept them from sticking and helped them develop attractive domed tops. (Spraying your muffin tins will keep them from sticking but tends to result in flat-topped cupcakes.) The liners are available by mail order from Sweet Celebrations, (800) 328-6722. They are not always well labeled; ask for item #601524 (red) or #502332 (white with gold).

　　

Ingredients

Makes about 72 mini-cupcakes

　　Vegetable-oil cooking spray

　　4 sticks unsalted butter, cut into pieces

　　8 ounces unsweetened chocolate, chopped

　　1 3/4 cups all-purpose flour

　　1/2 cup unsweetened cocoa powder (preferably Dutch-process)

　　1/2 teaspoon salt

　　3 3/4 cups granulated sugar

　　8 large eggs

　　Confectioners sugar (optional)

　　Special equipment: mini–muffin tins and about 72 (1- by 1-inch) waxed paper liners

　　

Step 1

Preheat oven to 350°F and line mini–muffin tins with liners. Spray liners with cooking spray.

　　

Step 2

Melt butter and chocolate in a 4-quart heavy pot over moderately low heat, stirring until smooth. Whisk together flour, cocoa, and salt. Remove pan from heat and whisk in granulated sugar. Add eggs, 1 at a time, whisking after each addition until incorporated, and stir in flour mixture just until blended.

　　

Step 3

Spoon batter into muffin liners, filling cups to top, and bake in middle of oven 25 to 30 minutes, or until a tester comes out with crumbs adhering. Cool 5 minutes in tins and turn out onto racks. Repeat with remaining batter.

　　

Step 4

Dust with confectioners sugar if desired.

　　Cooks' note:

　　• Cupcakes may be made 2 days ahead and kept in an airtight container at room temperature.