Yield: 12 cupcakes
Recipe by Joy of Baking
Ingredients
- 4 ounces (120 grams) unsweetened chocolate, chopped
- 1/2 cup (113 grams) unsalted butter, cut into pieces
- 1 1/4 cup (250 grams) granulated white sugar
- 1 teaspoon pure vanilla extract
- 3 large eggs
- 3/4 cup (95 grams) all purpose flour
- 1/4 teaspoon salt
Directions
Preheat oven to 325 degrees F (170 degrees C) and place rack in center of oven. Line 12 muffin tins with paper or foil baking cups.
Melt the chopped chocolate and butter in a stainless steel bowl placed over a saucepan of simmering water.
Once the chocolate is melted and smooth, remove from heat and let cool for a few minutes. Then stir (can also use a hand mixer) in the sugar.
Add the vanilla and then add the eggs, one at a time, mixing well after each addition.
Mix in the flour and salt until well blended.
Evenly divide the batter between the muffin cups. Place in the preheated oven and bake for about 20 - 25 minutes or until a toothpick inserted in the center of a cupcake has moist crumbs. Remove from oven and let cool on a wire rack.
Once the cupcakes have completely cooled, frost with icing.
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