Equipment: Digital scale (preferred), 12 cup muffin pan, Double boiler or large liquid measuring cup, Blender or whisk, Measuring cups and spoons, Mixing bowls (m,l), Ice-cream or cookie scoop (optional), Hand blender, Cooling racks, Cupcake paper liners

Before You Dive In – Prep: Please read!

• Bring eggs to room temperature (preferred)
• Melt chocolate and blend with oil, see Step 1 below
• Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius)
• Prepare double boiler, and set heat to medium low (if using)
• Adjust oven rack to middle row
• Line muffin wells with grease-proof cupcake liners (if using) or spray with no-stick spray. Try our non-stick Goop.

Step 1: Place oil and chocolates in a microwave safe measuring cup or bowl. Alternatively, add to the top of a prepared double boiler. If using the microwave, heat for 30 seconds at a time then stir until chocolate has melted. It usually takes about 1 minute 30 seconds for our microwave, but we use large chunks of chocolate. If using a double boiler, mix frequently to avoid scorching. When melted, remove from heat and set aside to cool.

Step 2: Whisk together dry ingredients in a medium bowl.

Step 3: In a large bowl, beat together the wet ingredients with an electric or stand mixer for one minute.

Step 4: Add the cooled chocolate mixture and beat until incorporated. Add dry ingredients and whisk until blended.

Step 5: Use a scoop (we use a red scoop #24, 1 1/3 ounce,) to fill cupcake wells 1/2 full. Be careful not to overfill or your cupcakes will fall in the middle.

Step 6: Bake in a preheated oven until a toothpick inserted in the center comes out clean, about 15 minutes.

Step 7: Remove from the oven and place on a cooling rack until you can easily remove cupcakes from the pan. Continue to cool completely before frosting.

Enjoy!