Mount St. Helens Cupcakes

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READY IN: 45mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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