Molten Chocolate Cupcakes
Each day when the sun breaks through and the temperature begins to flirt with us, we momentarily escape from winter's grasp and envision the beauty and charm that accompany spring-like weather. We head to bed at night with promise that tomorrow will be just as tantalizing and bring even more hope. That's when winter gathers all her energy and power and reminds us that we're not in charge.
Cold days are meant for soups and baked goods. Warm food that helps as only it knows how. It bundles us up and brings a deep, satisfying calm to the day. And as much as I love a bowl of soup, nothing beats the first bite of a moist, dense chocolate cake. Rich, fudge-like and satisfying. And these cakes unleash a warm, molten centre that escapes like lava from a volcano.
I find a nook in the house and bring a plate, fork and a couple of these cupcakes. I sit down, dig in and let the wave of chocolate wash over me. And I escape to a moment from my past when cupcakes were my childhood weakness and it brings me back to those days when happiness was always just a cupcake away.
From my kitchen to yours, happy eating!
- 4 tbsp. room temp. butter
- 1/4 c. icing sugar
- 1 extra large egg
- 1 tsp. baking powder
- 1/2 c. self-rising flour
- 1 tbsp. sweetened cocoa
- 55 grams semisweet chocolate
- icing sugar for dusting
- Fill a muffin tin with 8 paper muffin cases.
- Using a large mixing bowl, add in the butter, baking powder, sugar, egg, flour and cocoa. Whisk with an electric mixer until smooth.
- Spoon half of the batter into the cups and make an indentation in the middle with a teaspoon or your finger. Break the chocolate up evenly and add a square inside the space. Fill with the rest of the batter on top.
- Bake at 375 degrees for about 15 minutes, or until the edges are baked the centre is slightly soft. Let rest for 2 minutes and sprinkle with a dusting of icing sugar. Serve.