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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.

Jan Moon
Recipe by Oxmoor House September 2011

Gallery

Credit: Becky Luigart-Stayner; Styling: Jan Gautro

Recipe Summary test

Yield:
24 cupcakes
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees.

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  • 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.

  • Whisk together sugar, flour, and eggs in a large bowl; add chocolate mixture, stirring just until combined. Stir in vanilla and salt.

  • Place paper baking cups in 2 (12-cup) muffin pans, and coat with cooking spray; spoon batter into cups, filling two-thirds full.

  • 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.

  • Sift powdered sugar over the top of each cupcake.

Source

Southern Living Big Book of Cupcakes; Dreamcakes Bakery

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