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Ingredients
- 1/2 lb (2 sticks) unsalted butter
- 8 ounce Semi-sweet chocolate, broken into pcs
- 3/4 c. Sugar
- 1/2 tsp Vanilla extract
- 7 x Large eggs
- 1 pch Salt
- 7 Tbsp. Flour
Directions
- If there was an X-rating for desserts, these luscious little cakes would be tagged "adults only." Not too sweet and loaded with chocolate, the cupcakes will appear sunken and underdone when they emerge from the oven, but do not let their ugly-duckling appearance fool you. The flavor is overwhelming and their moussy middles ooze with every bite.
- 1. Preheat the oven 325 degrees. Grease and flour a 12-c. standard muffin tin.
- 2. In a large heavy saucepan over medium heat, begin melting the butter, stirring occasionally. When it's half melted, add in the chocolate and continue cooking till the chocolate is half melted. Remove from the heat and continue stirring till mix is smooth.
- 3. Fold in the sugar, vanilla, Large eggs and salt till smooth. Fold in the flour, just till blended.
- 4. Ladle the batter into the muffin tin, filling each c. about three-quarters full. Bake for 15 min till the edges are set but the centers are still very wet and sunken. Cold on a rack for 5 min. Run a knife around the edge of each cupcake and carefully remove to a cooling rack. Cold for 10 min more. Ser ve hot.
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