...celebrating flavorful food
1. a sweet, baked, breadlike food, made with or without shortening, and usually containing flour, sugar, baking powder or soda, eggs, and liquid flavoring.
by Susan Andrews
(Originally at Jenny Steffens Blogspot)
You will need......
1 cupcake pan with 6 large cups or 12 standard cups
Cocoa for dusting
3/4 cup of butter
12 ounce of chocolate chips
1/2 cup of heavy cream
3/4 cup sugar
2/3 cup of flour
These need to chill for an hour before baking so give yourself plenty of time.
Prepare cupcake pans by coating the inside of each with softened butter. I think using your fingers is the easiest way.
Then sprinkle the insides with cocoa, coating completely.
To make the batter, place chocolate chips in a microwavesafe bowl, then top it with butter and cream.
Microwave for 1 minute. Stir.
Microwave in 30 second increments until the chocolate is melted and smooth.
When chocolate has cooled slightly, stir in eggs, sugar and flour.
Spoon into prepared cupcake pans. Refrigerate for 1 hour (at least) and up to a couple of days.
Preheat oven to 450.
Bake at 450 degrees for 10 minutes for regular 12/pan size and 15-18 for jumbo 6/pan size, just until the edges have set, and the centers are still
slightly runny. I used a pan with 6 large cups and baked for 18 minutes. I think next time I will try 16 minutes.
Let them cool for 5 minutes, then place a sheet pan on top of the muffin pan and invert them. They should come out easily.
Place on desired plate or bowl. Serve with whipped cream or ice cream.
Not too sweet, creamy and so chocolatey good!