Makes about 24 mini tortes (if you're using full size cupcake pans, it will make about 12 and you may need to adjust the cooking time)
*spray or grease your pans or use cupcake liners in the pans
3/4 cup butter (unsalted)
6 ounces semisweet chocolate (you can use chips or chop up a bar)
3/4 cup sugar
4 eggs, separated
1/2 cup sugar
3/4 teaspoon baking powder
1/2 teaspoon cream of tartar
Melt butter and chocolate in a double broiler or use a metal bowl over a pan with barely boiling water underneath it (not touching though) and stir until smooth. Cool to room temperature. Then whisk or beat in the sugar and egg yolks. Stir in flour and baking powder. Then in a separate large bowl, beat egg whites until foamy and add cream of tartar while beating at medium-high speed. Slowly fold in the egg white mixture into the chocolate mixture until well mixed.
Fill your Cupcake pans only 2/3 full because the cakes will rise.
Bake the cakes at 325 degrees for about 15 minutes. Let cool completely in pans before removing.
Your cakes will drop back down a bit once they're completely cool.
Place chocolate and cream a double broiler or again use the bowl over the pan method to melt the chocolate and heat the cream.Stir frequently until almost melted. Remove from heat and stir until smooth.
Remember, this should be a glaze not a frosting so it will be thin.
You can select your own toppings. I used pecan meal (finely ground pecans), an assortment of sprinkles and some coconut powder (I love using coconut powder bc it is so pretty on these mini cakes. I buy this at a Middle Eastern store) Just remember to add your toppings immediately when you frost with your glaze in order for the toppings to stick.
How cute are these?
And because they have a more intense chocolate flavor, they aren't like a typical cupcake. Adults love them but even the kids snatched these up, too!
And because they're "mini" you don't feel as guilty eating one or two!
or here it is, too
Chocolate Ganache Glaze:
1 bag of bittersweet chocolate chips (sweetened)
1/2 bag milk chocolate chips
2 cups heavy cream
Bring cream to a simmer in a saucepan and remove from heat. Put a whole bag of bittersweet chocolate and half a bag of milk chocolate chips in the double broiler or bowl that is over slow boiling water. Slowly pour the warm cream in the chocolate and whisk or stir until smooth. Make sure to continue to stir until ready to use.