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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 2 |
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This is by far the richest chocolate cupcake I've ever made! Adapted this recipe from a brownie recipe I found on the internet and tweaked it a bit to fit my taste. Ingredients:
1 cup butter |
7 ounces dark chocolate |
4 eggs |
1 cup white sugar |
1 teaspoon vanilla extract |
1 teaspoon instant coffee granules |
1 cup self-rising flour |
Directions:
1. Preheat an oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners.
2. Melt the butter and chocolate in the top of a double boiler over barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat and let cool.
3. Blend the eggs and sugar with a mixer in a large bowl. Stir the cooled melted chocolate into the egg mixture. Add the vanilla extract and instant coffee. Sift in self-rising flour and stir until well combined. Fill muffin cups 2/3 full. Bake in the preheated oven until the tops spring back when lightly pressed, about 15 to 18 minutes.
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