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“Soft, moist, chocolate cupcakes with a special center.”
READY IN:
33mins
YIELD:
18 cupcakes
UNITS:
US

Ingredients Nutrition

Directions

  1. In a saucepan set over low heat, or in the microwave, melt together the chocolate chips and butter, stirring till smooth.
  2. In a separate bowl, beat together the salt, vanilla, and the eggs, beating till smooth.
  3. Add the confectioners sugar, and beat again till smooth; the mixture will start to build in volume.
  4. Add the chocolate mixture, then the flour, stirring till smooth; the batter will be a light hot cocoa color.
  5. Use vegetable oil pan spray to heavily grease 18 muffin or cupcake cups (3 6-cake pans).
  6. Spoon the batter into the muffin cups, filling them right to the brim.
  7. Refrigerate the cakes till they're thoroughly chilled; I refrigerated mine for 3 hours, though longer would be fine, too.
  8. Preheat your oven to 450°F. Bake the cakes for 13 minutes exactly!
  9. An instant-read thermometer inserted into the center will read in excess of 165°F when I measured it, the temperature had risen to 185°F and was still climbing.
  10. If you don't have a thermometer, poke open the top of one cake with a sharp knife tip; you should see molten batter inside.
  11. However, the cake should also appear well-set all around the edges.
  12. When you've determined they're done, remove the cakes from the oven, and set the pan on a rack.
  13. Set your timer for 5 minutes; when the timer goes off, run a dull (butter) knife around the edge of each, and very carefully lift them onto a serving tray or onto individual serving plates.
  14. Serve immediately, with whipped cream, ice cream, and/or raspberries, and/or hot fudge sauce, if desired.

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