Fudgy Baby Cakes

Photo: Becky Luigart-Stayner; Styling: Jan Gautro

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.

Yield: 24 cupcakes
Recipe from Southern Living Big Book of Cupcakes

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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

Preparation

  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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