Makes 12
Ingredients:
4 ounces/120g unsweetened chocolate, chopped
1/2 cup/113g unsalted butter, cut into pieces
1 1/4 cups/250g granulated white sugar
1 tsp pure vanilla extract
3 large eggs
3/4 cup/105g all purpose flour, sifted
1/4 tsp salt
Method:
1. Preheat oven to 170 degreesC/325 degreesF and place rack in center of oven. Line 12 muffin tins with paper foil baking cups.
2. Melt the chopped chocolate and butter in a stainless steel/heatproof bowl placed over a saucepan of simmering water. Once the chocolate is melted and smooth, remove from heat and let cool for a few minutes.
3. Using an electric mixer, beat eggs and salt until very foamy. Continue beating while gradually adding the sugar. Beat until mixture is thick and pale.
4. Pour chocolate mixture into the above mixture, add vanilla and fold until just mix. Add flour and mix until well blended.
5. Evenly divide the batter between the muffin cups. Place in the preheated oven and bake for about 20 minutes or until a toothpick inserted in the center of the cupcake comes out clean. Remove from oven and let cool on a wire rack.
Note: Moist with a slight crunchy top.
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