Prep 30 mins
Cook 2 hrs
I believe this is an Alton Brown recipe. It is cakey on the outside and gooey chocolate on the inside. I have made these several times and they have always been a hit. Posting the recipe so I don't have to go searching for it next time I want to make it. Cook time is approximate, accounting for chill time.
- Preheat oven to 375F.
- In small metal bowl over saucepan of simmering water, melt chocolate and butter together.
- Stir Vanilla into chocolate mixture.
- In large mixing bowl, combine sugar, flour, and salt.
- Sift sugar mixture into chocolate and mix well with electric hand mixer.
- Add eggs to chocolate one at a time, fully incorporating each egg before adding the next.
- Beat at high until batter is creamy and lightens in color, approximately 4 minutes.
- Chill mixture.
- Coat top and cups of muffin tin with butter and dust with cocoa powder, shaking off excess.
- Spoon mixture into muffin tin using 4oz scoop or ladle.
- Bake for 10-11 minutes.
- Outsides should be cake like and centers shoud be gooey.
I have made these alot and i love them.They are chocolaty & moist,if you want to get your chocolate on, these are for you.
Somebody stop me. Seriously. I have made this recipe twice in one week and I feel like making it again. These are out of this world! I've given away so many of them and folks keep asking me for the recipe. Instead of pouring them into muffin tins I have started pouring them into my bigger ramekins. You get more of the gooey liquid filling this way, and you can serve one as a dessert with ice cream and it is a "restaurant-size" portion.
These had a wonderful flavor but they turned out a little in the ugly side. I had to just guess when they were done because the insides stay liquid, but I baked them for about 12 minutes. After they cooled, the tops rumpled up and the cupcakes were this light grayish brown color on top. Everyone at work really liked them. Also another tip, these do not need frosting, they are good as is. Thanks for the tasty recipe!