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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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Don't let the unpretentious appearance fool you. These 8 simple ingredients transform into a decadent dessert that is irresistible. The middle becomes the perfect little pocket to hold sweetened whipped cream or ice cream. Ingredients:
6 (1-oz.) semisweet chocolate baking squares |
1 cup butter |
1 3/4 cups sugar |
1 cup all-purpose soft-wheat flour |
4 large eggs |
2 teaspoons vanilla extract |
1/4 teaspoon salt |
paper baking cups |
vegetable cooking spray |
powdered sugar |
Directions:
1. Preheat oven to 350 degrees.
2. Pour water to a depth of 1 inch into bottom of a double boiler over medium heat; bring to a boil. Reduce heat, and simmer; place chocolate and butter in top of double boiler over simmering water. Cook, stirring occasionally, 5 to 6 minutes or until melted. Remove mixture from heat, and cool 10 minutes.
3. Whisk together sugar, flour, and eggs in a large bowl; add chocolate mixture, stirring just until combined. Stir in vanilla and salt.
4. Place paper baking cups in 2 (12-cup) muffin pans, and coat with cooking spray; spoon batter into cups, filling two-thirds full.
5. Bake for 12 to 15 minutes. Be careful not to over bake; they should be gooey. (They will crack and sink in the middle; this is normal.) Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely.
6. Sift powdered sugar over the top of each cupcake.
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