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1
Heat oven to 350 degrees.
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2
Line a twelve-count muffin tin with cupcake liners and spray generously with non-stick cooking spray.
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3
Set aside.
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4
In a saucepan over low heat, heat the butter and 8 ounces of chocolate.
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5
Stir till smooth.
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6
Remove from heat and set aside.
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7
In a large bowl whisk together the Large eggs and sugar.
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8
Add in the flour, cocoa, and baking soda.
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9
Stir in the melted chocolate till combined.
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10
Stir in the remaining 3 ounces of chocolate and nuts if you like.
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11
Using a 2-oz ice cream scoop, fill each cupcake liner 3/4 full with batter.
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12
Bake till a hard crust forms on the cupcakes, about 20 min.
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13
Remove to a wire rack to cold 10 min.
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14
Remove cupcakes from pan and continue to cold on a wire rack.
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15
For Mrs. Milman's Chocolate Frosting: Place chocolate and cream in a saucepan.
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16
Cook over low heat, stirring constantly with a rubber spatula, till thickened, between 20 and 30 min.
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17
Increase the heat to medium-low; cook stirring, 3 min more.
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18
Remove pan from heat.
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19
Stir in the corn syrup.
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20
Transfer to a large bowl.
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21
Refrigeratetill cold sufficient to spread, about 2 hrs, checking and stirring every 15 to 20 min.
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22
Use immediately.
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23
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24
Ice cupcakes with a generous amount of Mrs. Milman's Chocolate Frosting.
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25
This recipe yields 12 cupcakes.
