Super Easy Fudgy Mini Chocolate Cakes

READY IN: 22mins


  • 8
    ounces semisweet baking chocolate
  • 12
    cup butter, room temperature
  • 3
    large eggs, room temperature
  • 23
    cup sugar
  • 1
    pinch salt
  • 2
    tablespoons flour


  • Set oven to 350 degrees.
  • In the microwave or a small saucepan, melt the chocolate with butter, stirring until smooth.
  • In a bowl, whisk together egg, sugar and salt until yellow and light.
  • Whisk in the melted chocolate batter to combine.
  • Add in the flour until thoroughly combined.
  • Grease or butter 8 cupcake tins.
  • Evenly divide the batter between each tin.
  • At this point you can refrigerate and bake later.
  • Bake for about 12 minutes, just until the tops crack.
  • Remove the cakes from the oven.
  • With a tea towel or oven mitts, place foil on top of the cupcake tins and seal on all sides.
  • Turn over onto a flat surface and bang the bottom of the cupcake tins.
  • Remove the cupcake tins to leave the cakes upside-down on the foil.
  • Carefully turn right-side up and place on a plate.
  • Serve immediately.