Yields 24 regular cupcakes
7 oz bar of “pretty dark” chocolate (62-70% cacao)
1-1/2 Cups butter (3 sticks)
2 Cups sugar
1-1/2 Cups flour
1/4 Cup cocoa powder (preferably Dutch, but any will do)
1-1/2 tsp baking powder
pinch of Salt
2 tsp Chinese Five Spice Powder
Preheat oven to 350F. Coarsely chop the dark chocolate bar and transfer it to the bowl of a standing mixer. Add softened butter to the mixing bowl and cream it together with the chocolate with the mixer on its lowest setting. Suspend the butter-chocolate bowl over a pan of simmering water on the stove, and stir the mixture until the chocolate melts and is well combined with the butter.
Remove the mixing bowl from heat and stir in the sugar. Let the mixture “set” for 10 min, allowing it to cool and thicken a little. Return the bowl to the mixer and beat mixture, at medium speed, for a few minutes.
Add the eggs, one at a time, mixing well between each addition.
In a separate bowl, sift together the remaining (dry) ingredients, and then add the dry mix to the wet mix, and stir together until just incorporated.
Divide the batter evenly among greased cupcake/muffin tins and bake for 20-25 min, or until a toothpick inserted in the middle of a cupcake comes out clean.
You may want to rotate the cupcake pan halfway through the baking time to ensure even cooking.
Remove pan to a cooling rack, and allow to cool at least 15 min before removing cupcakes from pan. Top with your favorite cream cheese or chocolate frosting.
Store leftover cupcakes in a sealed container in the refrigerator for up to 5 days.