Bittersweet Molten Chocolate Cupcakes

It happens sometimes.  OK–I’ll be honest.  It happens a lot.  It doesn’t matter what time it is, how tired I am, whether we have to be somewhere or I have all the time in the world.  Sometimes I get an urge to bake–an urge that won’t be ignored.  I have to succumb!  I don’t have a choice!  And that is why tonight, at an odd and late hour, I made these molten cupcakes.

The recipe doesn’t indicate an approximate time for how long they should be baked.  It simply says “Bake at 350 degrees until the sides of the cupcakes look firm and the centers are still soft.”  I think I missed this by about 3 minutes.  I put them in for 11 minutes.  I should have taken them out but I thought they could use a little bit longer so I added an additional 2 minutes.  (13 minutes total.)  Next time I would keep a closer eye and take them out after about 10 minutes (total).  I think that is the best way to ensure a nice drippy middle.

I think these are a perfect dinner party dessert.  Serve warm out of the oven, individually plated with some ice cream and fresh berries.  And maybe a sprig of mint. Yum!  That is what I will do next time.  But because there were no dinner party guests, there was no ice cream, no fresh berries, no mint, no frosting.  Nope.  Just me and my husband. We ate these tasty simple little cakes as you see them in the photo above–naked!  (The cakes!!!)

Bittersweet Molten Chocolate Cupcakes:

  • 1 and 1/4 sticks butter
  • 1/2 cup + 2 tablespoons bittersweet chocolate, chopped
  • 3 eggs
  • 3 egg yolks
  • 1/4 cup sugar
  • 3 tablespoons flour, sifted

Preheat oven to 350 degrees.

Carefully melt butter and chocolate in a saucepan.  (Use a double boiler if you wish, or just be very careful not to burn the chocolate.)  Cool for five minutes.

In a large bowl beat the eggs, egg yolks, and sugar with an electric mixer until thick and creamy. (About five minutes.)

Fold the egg mixture into the chocolate until fully incorporated.  Fold in the sifted flour.

Fill the cupcake liners two-thirds full.  Bake until the sides of the cupcakes look firm but their centers are still soft.  (About 10 minutes.  Keep an eye on them!)

Remove from the oven.  Cool for a few minutes then gently remove the liners.  Serve warm with ice cream (or whipped cream) and fresh berries.

Adapted from recipe found in Crazy about Cupcakes by Krystina Castella available for purchase here.

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One Response

  1. These look delicious. I cannot decide which ones I want to try first – the molten cakes or the brownie cupcakes. Do you have any recipes for a butternut squash? I have one and do not know what to do with it.

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