One thing that almost anybody who knows anything about me is that I love both cooking and baking. Last Christmas my Grandma Trip gave me this huge cookbook of cupcake recipes. I am guilty to admit that my mom pointed out the other day that I had hardly even cracked the book open, no less ever tried one of the recipes. So, tonight I made my first in (hopefully) a series of ventures into the world of cupcake-baking. I am pleased to say that the cupcakes turned out rather marvelously. I started with just about the simplest recipe in the book: Chocolate Mud Cupcakes. Here is a picture:
The picture doesn't show it well, but there was this gorgeous fountain of chocolate "mud" right in the center of the cupcake.
And here is the recipe!
1 cup (7 oz.) semisweet chocolate chips
1 1/3 cups (2 1/2 sticks) sweet butter
5 eggs
2/3 cup superfine sugar*
3/4 cup self-rising flour
2 tbsp. Duth-process cocoa powder, for dusting
Preheat the oven to 325 degrees. Place 12 paper baking cups in a muffin pan (I just used Baker's Spray)
In a double boiler, or a medium bowl set over a pan of gently simmering water, melt the chocolate and butter together, stirring well. Leave to cool a little.
Beat the eggs and sugar in a large bowl until pale and thick. Fold the flour into the egg mixture and then stir in the melted chocolate and butter until well blended.
Spoon the mixture into the cups and bake for 20 minutes. The cupcakes will be soft and gooey in texture and appearance. Remove pan from the oven and cool for 5 minutes. Then remove the cupcakes from pan. Serve swiftly, dusted with cocoa powder (*I would recommend a little scoop of vanilla ice cream)
Store in the refrigerator in an airtight container for up to 3 days.
*Superfine sugar: I made my own by just throwing normal granulated sugar into our food processor and pulsing it for a couple of minutes.
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