Free Deep Dark Chocolate by Sara Perry Page B

CUPCAKES: Preheat the oven to 350°F. Generously butter each cup of a 6-cup popover pan.
    In a bowl, whisk the flour, Dutch-process cocoa powder, baking soda, and salt until well blended. Set aside.
    In a stand mixer or with a hand mixer set on low speed, beat the ¼ cup butter until creamy. Add the sugar and beat on medium speed until light and fluffy. Alternately add the melted chocolate, then the egg and vanilla, blending well after each addition. Mix in the sour cream.
    For tall cupcakes, fill each cup about two-thirds full (about 6 tablespoons of batter); some batter will be left over. For tall, mushroom-capped cupcakes, divide the batter equally between the cups (about 8 tablespoons of batter each). Bake until a long tester or skewer inserted in the center comes out with a few moist crumbs clinging to it, about 20 minutes. Do not overbake. Let the cupcakes cool in the pan on a wire rack for 25 minutes. Then, to remove them, loosen the caps by running a thin knife under them, then turn the pan over and gently tap it on the counter. Let cool completely on the rack.
    TO MAKE THE FROSTING: In a medium bowl, mix or whisk the sour cream and powdered sugar until blended. Stir in the chocolate until blended and smooth. Top the cupcakes with a thick and even layer of frosting.
    Variations
    Our kids came up with this one. For Six Moms and Their Kids’ Cupcakes , follow the main recipe for the mushroom-capped cupcakes. After the cupcakes have cooled, cut off the tops or caps for the kids and reserve the lower portions for the moms. Frost both.
    For A Dozen Little Ones , follow the main recipe using twelve 3¼-ounce, 2-inch paper party cups (available from Wilton Industries Inc.; see Sources) on a baking sheet or a standard 12-cup muffin tin. Reduce the baking time to 15 minutes.

Deep Chocolate Pies Tarts, and a Cheesecake
    SOME MORE S’MORE PIE, PLEASE
    Marmalade and Bittersweet Chocolate Tarts
    Wednesday Wild’s Wintertime Chocolate-Caramel Tart
    a little chocolate cheesecake with mocha affogato

    Some More S’more Pie, Please
    serves 6
makes one 9-inch tart
    WHO CAN RESIST THE COMBINATION OF DARK CHOCOLATE, crunchy graham crackers, and warm, melt-in-your-mouth marshmallows, especially when you can dispense with hauling wood for the campfire? If you’re on the lookout for a plate-and-fork way to enjoy one of the most revered trinity of treats, this scrumptious, deeply homey pie is for you.

    Crust
    1 1 / 3 cups graham cracker crumbs
    1 / 3 cup granulated sugar
    5 tablespoons unsalted butter, melted
    Filling
    5 ounces premium dark chocolate, chopped
    ½ cup whole milk
    2 tablespoons unsalted butter, cut into pieces
    Pinch of salt
    ½ teaspoon pure vanilla extract
    Topping
    18 large, fresh purchased marshmallows

    TO MAKE THE CRUST: Preheat the oven to 350°F. In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well blended and crumbly. Transfer the mixture to a 9-inch freezer-to-oven pie pan and lightly press onto the bottom of the pan. Bake until set and fragrant, 12 to 15 minutes. Transfer to a wire rack and let cool to room temperature.
    TO MAKE THE FILLING: Place the chocolate in a medium heatproof bowl. In a small saucepan over medium heat, heat the milk and butteruntil the butter is melted and small bubbles form around the edges of the pan. Stir to combine. Pour the hot milk mixture over the chocolate. Let stand for several minutes, then stir until the chocolate is melted and the mixture is smooth. Stir in the salt and vanilla until blended. Let cool completely. Pour into the crust and refrigerate until well chilled, at least 4 hours, or preferably overnight.
    TO MAKE THE TOPPING: Heat the oven broiler to low. Cut each marshmallow in half crosswise and arrange the halves, cut side down, to cover the top of the pie. Place the pie on the lowest rack in the oven until the marshmallows toast. Watch carefully; once they start to brown, they toast quickly. Serve while the marshmallows are still