|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||1 3⁄4 Teaspoon|
|Fine salt||1⁄4 Teaspoon|
|Eggs||2 (room temperature)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Unsalted butter||3⁄4 Cup (12 tbs), melted|
|Pure vanilla extract||2 Teaspoon|
|Milk||1⁄2 Cup (8 tbs)|
|Semisweet chocolate||350 Gram, finely chopped|
|Heavy cream||1 Cup (16 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Corn syrup||3 Tablespoon|
|Fresh raspberries/Colorful candies, or royal icing||2|
Preheat the oven to 350 degrees F. Line the muffin tin with cupcake liners.
Whisk the flour, baking powder, and salt together in a medium bowl.
In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla.
While mixing slowly, add half the dry ingredients, then add all the milk, and follow with the rest of the dry ingredients. Take care not to over mix the batter. Divide the batter evenly in the prepared tin.
Bake until a tester inserted in the center of the cakes comes out clean, about 30 minutes. Cool cupcakes on a rack in the tin for 10 minutes, then remove. Cool on the rack completely.
To assemble the cakes: Slice a small layer off the top of the domed side of each cupcake to make a flat surface. Peel cupcake liners off and place cakes upside down on a rack.
To make the glaze: Put the chocolate in a medium heatproof bowl. In a small saucepan, bring cream, water and corn syrup to a simmer. Pour hot cream over the chocolate and shake bowl gently so cream settles around the chocolate. Set mixture aside soft, about 5 minutes. Whisk until smooth, taking care not to incorporate too many air bubbles.
To Decorate: While still warm and loose, pour a thin layer of glaze (about 1/4 to 1/2 cup per cake) over each cake. If desired, set aside for about one hour before serving; if pressed for time, slip the cakes into the freezer to set.
Decorate mini cakes with fresh berries or candies. If using candies to decorate, press into still slightly wet glaze before it sets