people often think i'm weird when i tell them i don't care much for cupcakes. 
i think they look pretty, but that's the extent of it. 
i couldn't understand all the hype. well... that all changed when i met sprinkles cupcake. 
i'm still not a big fan of frosting, but when the cake and frosting is the perfect ratio.....  it's magic!
you can say that they converted me to love cupcakes. 

since we don't have sprinkles in utah, i decided to recreate these sinfully delicious treat. 
i still have a bit more of testing to do with the cake portion, but i think i perfected the frosting!! 


24 ounces bittersweet [not unsweetened] or semisweet chocolate, chopped
5 large eggs
3 large egg yolks
1 cup sugar
scant teaspoon ground cinnamon
1/2 cup whipping cream
1/2 stick unsalted butter, cut into pieces

Preheat oven to 375°
Lightly butter eighteen 1/3-cup muffin cups
Stir 16 ounces chopped bittersweet chocolate in top of double boiler set over simmering water until melted and smooth. Cool slightly. Using electric mixer, beat eggs, egg yolks and sugar in large bowl until pale yellow and tripled in volume, about 5 minutes. Add melted chocolate and beat until blended. Divide cupcake batter equally among prepared muffin cups, filling cups about 3/4 full.
Bake cupcakes until puffed and cracked on top, about 12 minutes. Cool to room temperature. Run knife around sides of muffin cups to loosen cupcakes, then carefully lift out with small metal spatula. Place chocolate cupcakes upside down on work surface.