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Oozy chocolate goodness! They're not pretty when they come out of the oven, but serve these delicious little cakes warm to your guests and you'll have cupcake friends for life. :)
- Preheat oven to 325 degrees F.
- Butter and flour a 12-cupcake/muffin pan, standard size.
- Over medium heat in a large heavy saucepan, put the cold butter and let it melt halfway.
- Add the chocolate pieces to the halfway melted butter and cook, stirring, until the chocolate is half melted; remove the saucepan from the heat and stir until smooth.
- Add in the sugar, vanilla, eggs, and salt, stirring until smooth.
- Add the flour, stirring until just blended (don't overmix).
- Pour the batter into each cupcake mold in the pan, the batter filling them about 3/4 full.
- Bake at 325 degrees F for 15 minutes until the cupcake edges are set but the centers remain moist and sunken.
- Cool the muffin pan on a rack for 5 minutes, then carefully run a knife around the edges of the cupcakes, gently remove from the pan, and transfer to a cooling rack.
- Let muffins cool for 10 minutes on the rack, sprinkle with powdered sugar through a sieve, then serve immediately.