Free Deep Dark Chocolate by Sara Perry Page A

powdered sugar and mix until smooth. To finish, increase the speed to medium-high for 30 seconds. To frost, top each cupcake with a generous amount of frosting. To decorate, sprinkle with the coconut and press it lightly into the frosting. Serve at room temperature.
    Variation:
    For Pretty-in-Pink Flower Girl frosting, follow the main recipe. After blending all the ingredients, mix in a drop of red or pink food coloring. Make sure to mix each drop thoroughly before adding another. Proceed as directed, substituting decorative sugars or sprinkles for the shredded coconut.
    Best Man’s Chocolate Tequila
    makes about 2 1 / 4 cups
    1½ bars (3 ounces) Dagoba Xocolatl (74%) (chilies/nibs) or other premium dark chocolate, chopped
    6 tablespoons unsalted butter, cut into pieces
    Pinch of salt
    3 cups sifted powdered sugar
3 tablespoons milk
    2 tablespoons good-quality tequila, or more to taste
    Place the chocolate, butter, and salt in a medium heatproof bowl and set in a wide pan or skillet of hot water. Set aside for 5 minutes, stirring 4 or 5 times, and let the chocolate melt completely. Stir until smooth.
    In a stand mixer or with a hand mixer set on low speed, beat the powdered sugar, milk, and tequila. Slowly add the melted chocolate mixture and beat until smooth. Taste and adjust the flavor by adding more tequila to taste. If the mixture is slightly runny, let it cool and it will stiffen. Spread or mound over the cooled cupcakes and let set.
    Wedding Planner’s Caramel Chocolate
    makes about 2 3 / 4 cups
    1 recipe Caramel Sauce, chilled
    ½ recipe “It’s My Party” Birthday Cake chocolate frosting
    Warm the caramel sauce slightly so it is spreadable (it will still be cooler than room temperature). To frost the cupcakes, have both toppings within easy reach. Using a 1-tablespoon measuring spoon, fill it a little more than halfway with caramel sauce, then pour the sauce on the center of a cupcake. Using a small knife or spatula, spread the caramel over most of the top. It’s fine if a bit goes over the edge. Using an offset spatula, spread a layer of the chocolate filling on top of the caramel. Repeat to frost all the cupcakes and let set at cool (60° to 70°F) room temperature. If desired, you can refrigerate the cupcakes for 10 minutes to set the frosting faster.

Til-Death-Do-Us-Part Chocolate
    makes about 2 1 / 2 cups
    3½ ounces premium unsweetened chocolate, chopped
    7 tablespoons unsalted butter, cut into pieces
    Pinch of salt
    3½ cups sifted powdered sugar
5 tablespoons milk or cream
    Place the chocolate, butter, and salt in a medium heatproof bowl and set in a wide pan or skillet of hot water. Set aside for 5 minutes, stirring 4 or 5 times, and let the chocolate melt completely. Stir until smooth.
    In a stand mixer or with a hand mixer set on low speed, beat the powdered sugar and milk. Slowly add the melted chocolate mixture and beat until smooth. If the mixture is slightly runny, let it cool and it will stiffen. Spread or mound over the cooled cupcakes and let set.

    Six Tall Chocolate–Sour Cream Cupcakes
    makes 6 tall cupcakes
    SOMETIMES BIGGER REALLY IS BETTER. IT HAPPENED quite by accident: I had buttered the popover pan instead of the cupcake tin. Dividing the batter evenly among the popover cups, I popped the pan in the oven. The delightful result was 6 big, crusty, mushroom-shaped cupcakes. If you fill the cups with a lighter hand, you’ll be rewarded with a taller, equally delicious version.

    Cupcakes
    ¾ cup all-purpose flour
    3 tablespoons premium unsweetened Dutch-process cocoa powder
    ½ teaspoon baking soda Large pinch of salt
    ¼ cup unsalted butter, at room temperature, plus more for the pan
    ¾ cup firmly packed light brown sugar
    1 ounce premium dark chocolate, melted
    1 large egg, at room temperature
    ½ teaspoon pure vanilla extract
    ½ cup sour cream
    Frosting
    ½ cup sour cream
    ½ cup powdered sugar
    1 bar (3.5 ounces) premium dark chocolate, melted and cooled to lukewarm

    TO MAKE THE