Mini Double Diablo Cupcakes
This recipe can also be used to make one 8-inch cake.
- Yield: Makes 36 mini cupcakes
Photography: Bryan Gardner
- 1/4 cup raisins, chopped
- 1/4 cup Scotch whiskey
- 1/2 cup (1 stick) unsalted butter, cut into 1-inch pieces, plus more for pans
- 1/4 cup cake flour, plus more for pans
- 7 ounces semisweet chocolate, coarsely chopped
- 3 large eggs, separated
- 2/3 cups sugar
- Coarse salt
- 2/3 cups finely ground blanched almonds
- 8 ounces semisweet chocolate, finely chopped
- 1 cup heavy cream
Combine raisins and whiskey in a small bowl. Cover with plastic and let stand, at room temperature, for at least 4 hours and up to overnight.
Heat oven to 350 degrees. Butter 36 mini cupcake pans and dust with flour, making sure to coat tins evenly. Tap out excess flour.
In the top of a double boiler set over simmering water, melt chocolate with 2 tablespoons water. Add butter, stirring until mixture is smooth.
In a large bowl, beat egg yolks with sugar and a pinch of salt until thick and light. Stir in melted chocolate mixture. Add flour, almonds, reserved raisins and whiskey mixture. Stir to combine.
Beat egg whites with a pinch of salt until stiff, glossy peaks form. Stir one-third of egg whites into chocolate mixture. Gently but thoroughly fold in remaining egg whites. Using a small ice cream scoop, scoop batter into prepared cupcake pans. Bake until just beginning to pull away from the sides of pan (the center should still be moist), about 12 minutes. Cool cupcakes in pans 5 minutes. Remove cupcakes from pans; transfer to a wire rack to cool completely.
Place chopped chocolate in a medium bowl. In a small saucepan, bring heavy cream to a simmer. Remove from heat, and pour over chopped chocolate. Using a rubber spatula, gently stir until chocolate melts.
Place cupcakes on a baking sheet lined with a cooling rack. Dip each cupcake in ganache. Transfer to a wire rack. Let cupcakes stand until ganache is set, about 30 minutes.