Bittersweet Molten Chocolate Cupcakes

"From the book Crazy About Cupcakes"
 
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Ready In:
40mins
Ingredients:
6
Yields:
18-24 cupcakes
Serves:
18-24
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ingredients

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directions

  • Preheat the oven to 350. Insert liners into a cupcake pan.
  • In the top of a double boiler melt the butter and chocolate together. Cool for 5 minutes.
  • In a large mixing bowl beat the eggs, egg yolks, and sugar with an electric mixer at medium speed until yellow, thick and creamy, about 5 minutes.
  • Fold the egg mixture into the melted chocolate-butter mixture until fully integrated. Fold in the flour.
  • Fill the cupcake liners two-thirds full. Bake until the sides of the cupcakes look firm but their centers are still soft.
  • Remove from the oven and cool for 20 minute Remove the liners gently. Serve warm with whipped cream or vanilla ice cream.

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RECIPE SUBMITTED BY

I love my Taste of Home cookbook most of all. I'm into making breads, desserts, and healthy meals.
 
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