Chocolate Chip Cupcake

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A preview of dessert for tomorrow night. The chocolate pipping on top looks pretty messy (sorry, amateur hour here), but it is chocolaty deliciousness.

• 1 stick minus 1 tablespoon (100 grams) of butter at room temperature
  
• 1/3 cup (50 grams) of cake flour
• 1/3 cup plus 1 tablespoon (60 grams) of corn starch
• 1/3 cup minus 1 tablespoon (70 grams) of sugar
• 2 eggs
  
• 1/2 cup (60 grams) of chocolate chips
• 1/2 of a bar (60 grams) of bittersweet chocolate
• 1/4 teaspoon of salt
  

Combine butter, flour and corn starch using an electric mixer until the mixture becomes a smooth paste. Add salt, sugar and eggs (one at a time) until the mixture is smooth. Mix in chocolate chips and stir until chips are evenly distributed in the batter. Fill cupcake pan lined with paper cups and bake in 350 degree oven for 18 to 20 minutes.

While the cupcakes are baking, melt bittersweet chocolate in a double boiler. Fill a small plastic bag with melted chocolate. After removing cupcakes from the oven, snip off a corner of the plastic bag and pipe chocolate through the hole over the cupcakes. The recipe makes about 8 cupcakes. But fewer than 8 will show up at dinner tomorrow. Sorry. I had to eat one to make sure it's good. And it is.