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1
Preheat the oven to 325 degrees Fahrenheit.
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2
Heat 1 inch of water in the bottom half of a double boiler over medium heat.
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3
Place 10 ounces semisweet chocolate, 1 cup heavy cream and 2 ounces unsweetened chocolate in the top half of the double boiler.
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4
tightly cover with plastic wrap.
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5
Allow to heat for 8 minutes.
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6
Remove from the heat and stir until smooth.
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7
Set aside until needed.
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8
Place the eggs, sugar and vanilla extract in the bowl of an electric mixer fitted with a paddle.
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9
Beat on medium until lemon-colored and slightly thickened, about 4 minutes.
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10
Add the melted chocolate mixture and beat on medium for 15 to 20 seconds more.
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11
Add the cake flour, baking soda and chocolate chips, and beat on low for 10 seconds.
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12
Increase to medium and beat for an additional 10 seconds.
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13
Remove the bowl from the mixer.
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14
Use a rubber spatula and thoroughly combine the batter.
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15
Evenly divide the mixture into 18 bake cups that have already been positioned into muffin tins, filling the cups to within 1/4 below the rim.
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16
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 to 30 minutes.
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17
Remove from the oven and allow to cool to room temperature.
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18
Heat 1/2 cup heavy cream in a 1 1/2-quart saucepan over medium-high heat.
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19
Bring to a boil.
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20
Place 6 ounces semisweet chocolate in a stainless steel bowl.
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21
Pour the boiling cream over the chocolate and allow to stand for 5 minutes.
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22
Stir with a whisk until smooth.
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23
One at a time, dip the top of each of Granny's cupcakes into the chocolate icing.
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24
Sprinkle the grated white chocolate over the icing on each cupcake, and refrigerate for 30 minutes to set the icing.
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25
Allow the cupcakes to come to room temperature for 15 to 20 minutes before serving.
