Warm Bittersweet Chocolate Cupcakes

3/4 C. heavy cream, divided

1 T. cocoa powder

2 T. butter

7 oz. chopped Callebaut bittersweet chocolate, divided

1 t. vanilla extract

2 eggs

1/4 C. granulated sugar, plus extra for cupcake pans

1/4 C. ground pecans

Bring 1/2 C. cream, cocoa powder and butter to a boil.

Remove from heat; stir in 5 oz. chopped chocolate until melted. Stir in vanilla.

In a heavy-duty electric mixer, whip eggs with sugar until thick and lightened in color and batter falls from beaters, ribbon like, about 6 minutes. Gently fold in chocolate mixture and pecans. (Do not overmix.) Grease muffin pans; sprinkle with sugar. Fill two-thirds full with batter. Bake at 350°F. for 12 to 15 minutes, until toothpick comes out clean. Allow to cool in pan for 10 minutes; turn upside down to remove cupcakes.

To make ganache, bring 1/4 cup cream to a boil. Remove from heat; stir in remaining 2 ounces chocolate until melted. Set aside until just warm, stirring occasionally to prevent skin from forming. Dip top of each cupcake into ganache. Serve cupcakes warm with ice cream or whipped cream.