Super Easy Fudgy Mini Chocolate Cakes

photo by ella_chiu2000


- Ready In:
- 22mins
- Ingredients:
- 6
- Yields:
-
8 mini cakes
ingredients
directions
- 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.
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Reviews
-
These are very, very easy to make and taste great. I actually got 11 cupcakes out of the recipe. I made sure all of my ingredients were at room temperature. One suggestion is that before you put the aluminum foil on to flip them, use a thin spatula to go around and loosen each cupcake. They will fall right out if you do that.
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I cannot believe more people havent made this recipe! I always want to make those molton chocolate cakes but they always call for ramekins which I am sadly without. So I though I would try these out and while the center is not liquidy, it is fudgy and delicious! I would reccomend these to anyone, fast, easy and delicious!