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1
Heat oven to 325u00b0F.
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2
Grease 12-cup muffin pan or line with baking cups.
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3
Place metal bowl over medium saucepan of barely simmering water (bowl should not touch water).
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4
Add butter and 6 oz chocolate.
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5
Let stand until melted; stir until smooth.
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6
Cool to room temperature.
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7
Whisk in sugar and egg yolks.
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8
Stir in flour and baking powder.
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9
In large bowl, beat egg whites at medium speed until frothy.
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10
Add cream of tartar.
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11
Beat at medium-high speed until soft peaks form.
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12
Fold one-fourth of the whites into chocolate mixture.
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13
Gently fold in remaining whites until mixed.
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14
Spoon batter into muffin cups, filling two-thirds full.
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15
Bake 25 to 30 minutes or until toothpick inserted in center comes out clean.
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16
Cool on wire rack 10 minutes.
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17
Remove from pan; cool completely.
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18
To make chocolate curls for garnish, line 4x2x2-inch mini loaf pan with plastic wrap.
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19
Melt 6 oz of the chocolate in metal bowl set over pan of barely simmering water (do not let bowl touch water).
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20
Pour into mini loaf pan; cool until firm.
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21
Unmold chocolate; remove plastic wrap.
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22
Using vegetable peeler, make curls.
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23
In medium saucepan, combine remaining 6 oz semisweet chocolate and whipping cream.
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24
Heat over low heat until melted and smooth, stirring frequently.
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25
Spread each cupcake with frosting; let cupcakes stand until frosting is cool but not set.
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26
Garnish with chocolate curls.
