Cupcakes with Chloe
For her seventh birthday, I gave my granddaughter a set of Chloe gift cards with different activities we can do during the year, among them baking cupcakes out of a cookbook she loves.
When I gave her gifts on Friday, we picked a simple chocolate cupcake recipe for which I had ingredients on hand. They were supposed to be “mud” cupcakes with a gooey middle, but we stretched the recipe that was supposed to make 12 to make 18, and thus I had to guess at baking time, and they cooked a little drier. I thought they were delicious but they weren’t sweet enough for her, and what’s a cupcake without frosting? (The recipe had used up all the butter in the house anyway.) She got plenty of icing at her birthday party the next day.
Chocolate Mud Cupcakes
(adapted from 500 Cupcakes, by Fergal Connolly)
1 cup (7 oz.) semisweet chocolate chips
1 1/3 cups (2 ½ sticks) unsalted butter
2/3 cups superfine sugar (we used regular granulated)
¾ cup self-rising flour
2 tbsp. cocoa powder, for dusting
Preheat oven to 325° F (160° C). Place 12 paper baking cups in muffin pan(s).
In double boiler or medium bowl over a pan of gently simmering water, melt the chocolate chips and butter together, stirring well. Let 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 into the cups and bake for 20 minutes. The cupcakes will be soft and gooey in texture and appearance. Cool and dust with cocoa powder.