These ooey-gooey cupcakes come from my go to book: One Pot Cakes, by Andrew Schloss. I love every recipe I’ve ever made from this book, and I really enjoy that each one really is made in one pot and makes clean up much easier. The only bummer with the book is there are no photos of the food….so you have no idea what it will look like…or what it should look like. I now feel compelled to make everything…and photo document it all…since a picture is worth a thousand words.
On the up side, the author has a wonderful description before each recipe and this one is particularly compelling and quite accurate: “If there were an X-Rating for desserts, these luscious little cakes would be tagged “adults only.” Not too sweet and loaded with chocolate, the cupcakes will appear sunken and underdone when they emerge from the oven, but don’t let their ugly-ducking appearance fool you. The flavor is overwhelming and their moussey middle oozes with every bite.”
Pantry Must Haves
1/2 pound (2 sticks) unsalted butter
8 ounces semi-sweet chocolate, broken or in bits
3/4 cup sugar
1/2 teaspoon vanilla extract
pinch of salt
7 Tablespoons flour
Preheat the oven to 325. Grease and flour a 12 cup standard muffing tine or use liners. IN a large heavy saucepan over medium heat, begin melting the butter, stirring occasionally. When it’s half melted, add the chocolate and continue cokkinguntil the chocolate is half melted. Remove from heat and continue stirring until mixture is smooth. Mix in the sugar, vanilla, eggs and salt until smooth. Mix in the flour until just blended.
Ladle the batter into the muffin tin, filling each cup 3/4 full. Bake for 15 minutes until the edges are set but the centers are still very wet and may be sunken. Cool on a wire rack for 5 minutes. Run a knife around the edge of each cupcake and carefully remove to a cooling rack. Cool for 10 minutes more. Serve warm…middles will be gooey!