- 8 ounces semisweet chocolate chips
- 1/2 cup unsalted butter
- 1/2 teaspoon vanilla extract
- 1/2 cup sugar
- 1/4 cup flour
- 1 Tablespoon cocoa powder
- 1/4 teaspoon salt
- 4 eggs
- Butter, to coat muffin tin
- Extra cocoa powder for dusting
Directions
- Preheat the oven to 375 degrees F.
- Place a small metal bowl over a saucepan with simmering water. Melt the chocolate and butter in the bowl. Stir in vanilla.
- In a large mixing bowl, combine sugar, flour, cocoa powder and salt. Sift these into the chocolate and mix well with electric hand mixer. Add eggs one at 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.
- Grease 8 cavities of a standard cupcake pan. Dust with the cocoa powder and shake out excess. Spoon mixture into pan using a 4-ounce scoop or ladle. Bake for 10 to 12 minutes. Outsides should be cake-like and centers should be gooey.
- Yields 8 cakes.
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