1/3 cup water
1/3 cup pitted dates, coarsely chopped
1/4 cup unsweetened Dutch-process cocoa powder
1 oz fine-quality bittersweet chocolate (not unsweetened), coarsely chopped
3 tablespoons packed light brown sugar
1 large egg
1/4 teaspoon vanilla
1/4 teaspoon baking soda
2 tablespoons all-purpose flour
Vegetable oil cooking spray
1 teaspoon confectioners sugar for dusting
Special equipment: a mini-muffin pan with 12 (1/8-cup) muffin cups,
preferably nonstick
Preheat oven to 325�F.
Bring water and dates just to a boil in a 1-quart heavy saucepan, then
transfer mixture to a food processor and add cocoa powder and chocolate,
pulsing once to combine. Let cool 2 minutes, then add brown sugar, egg, vanilla,
baking soda, and a pinch of salt, then pur�e until smooth. Add flour
and pulse just until incorporated.
Spray muffin cups with cooking spray. (If pan is not nonstick, line sprayed
bottoms with rounds of wax paper, then spray paper.)
Spoon batter into cups, dividing it evenly, and bake in middle of oven until a
wooden pick or skewer comes out clean, 18 to 22 minutes.
Cool cupcakes in pan on a rack 10 minutes, then turn out onto rack (remove wax paper, if using)
and cool completely, right side up. Just before serving, sprinkle tops lightly
with confectioners sugar.
Cooks' note:
� Cupcakes can be made and cooled (but not dusted with sugar) 1 day ahead
and kept in an airtight container at room temperature.
Makes 12 cupcakes (or 4 servings).