Chocolate Cupcakes for a Compact Food Processor

I've looked at this recipe from "Cuisinart’s The Connoisseur's Choice” in the June/July 1991 issue for a long time and never made it.  However, I decided it looked so easy, and we were so unhappy with the chocolate cupcakes I made from a well-known mix last year, that I had to try it.  Although the batter was thin, this recipe made a delicious, fudgy cupcake - perfect for a quick chocolate "fix."
This uses a compact food processor.  I would suggest a regular size food processor if your compact doesn't have a feed tube.  Don't use the smaller bowl inside your larger processor; it's too shallow and makes a mess on the lid.
If you use a large processor, reduce the 10 second last blend to 5 seconds, as it’s more powerful.
This is so fast to make, you need to have your ingredients ready before you start.  Don’t over-process; I use a stopwatch.  I was amazed at how easily this method melted the chocolate.  I used my microwave to heat the water and butter for a minute.  I baked these in my good toaster oven to make them extra fast.
I do hate recipes that divide the ingredients but don’t tell you in the ingredient list.  This is one of those; the sugar is added in two ¼ cup amounts.                       
             Chocolate Cupcakes for a Compact Food Processor
  1        Ounce  Unsweetened Chocolate -- quartered
 1/2     Cup  Sugar -- divided
  3        Tablespoons  Water
  2        Tablespoons  Butter
1/2      Cup  Flour, All-purpose
1/4      Teaspoon  Salt
1/8      Teaspoon  Baking Powder
  3        Tablespoons  Buttermilk
1/4      Teaspoon  Vanilla Extract
  1        Large  Egg
Line a 6 cup cupcake pan.
Preheat oven to 350°.
Insert metal blade.  Pulse-chop chocolate and 1/4 cup sugar 8 times; then process until finely chopped, about 45 seconds.
Bring water and butter to a boil in a small saucepan or microwave.  While machine is running, pour liquid through feed tube and process 15 seconds.  Add remaining ingredients and process until blended, about 10 seconds (5 seconds in a regular processor).  Use spatula to scrape work bowl.
Divide batter among cups in muffin pan (about 1/4 cup each) and bake until toothpack inserted in cake comes out clean, 20-25 minutes.
Cool in pan for 10 minutes.  Transfer to wire rack to cool.
6 cupcakes
2012 Cost: 78¢ or 13¢ each unfrosted
Per Serving: 177 Calories; 7g Fat (36.3% calories from fat); 3g Protein; 26g Carbohydrate; 1g Dietary Fiber; 46mg Cholesterol; 159mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates.

Frost with any favorite chocolate frosting or dust with powdered sugar.

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