This chocolate cupcake is rich… Deeply chocolate, extremely moist, decidedly decadent. Definitely not child’s play. This is my go-to when I want to create an after-dinner treat worthy of a 5 star meal. This is a low flour recipe (high in butter and eggs) and very easy to make gluten-free.
Preheat oven to 350F and make sure your butter and eggs are at room temperature! This is important to the end result.
Chop chocolate and transfer into the bowl of a standing mixer.
Add butter to the chocolate and place the bowl over a pan of simmering water. Stir until chocolate melts and butter is combined.
Remove from heat and stir in sugar. Let the mixture cool for 10 minutes.
Beat in an electric mixer for 3 minutes.
Add one egg at a time, mixing for 30 seconds between each.
Sift the flour, cocoa powder, baking powder, and a pinch of salt into the mixture and mix until blended.
Scoop into cupcake cups ~2/3 full and bake at 350 F for 25 minutes or until a toothpick comes out clean.
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