Chocolate Glaze for Gingerbread Cupcakes
Use this recipe when making our Gingerbread Cupcakes. It's also delicious poured over a big bowl of ice cream.
- Yield: Makes 1 3/4 cups, or enough for 10 large cupcakes
Source: Martha Stewart Living, December/January 1999
- 6 ounces best-quality bittersweet chocolate or semisweet chocolate
- 1 cup heavy cream
Chop the chocolate into small pieces, and place in a medium bowl. Scald the cream, and pour it over the chocolate. Let the mixture stand 5 minutes, then stir until smooth.
Let the glaze stand at room temperature for about 10 minutes.
For the smoothest possible surface, carefully dip the cupcakes into the prepared chocolate glaze. Let cupcakes drip, dripped-side down, for several seconds, and then turn right-side up. Allow glaze to set before decorating.