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Quadruple Chocolate Cupcakes

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Ingredients
  All purpose flour 1 Cup (16 tbs)
  Unsweetened cocoa powder 3 Tablespoon
  Salt 1 Pinch
  Butter/Margarine 1 Cup (16 tbs)
  Unsweetened chocolate square 2 Ounce
  Semisweet chocolate square 2 Ounce
  Sugar 1 1⁄2 Cup (24 tbs)
  Eggs 4 , beaten
  Vanilla 1 Teaspoon
  Almond extract 1⁄4 Teaspoon
  Semisweet chocolate pieces 12 Ounce (1 Package)
Directions

GETTING READY
1. Preheat the oven to 350°F.
2. Line a 12-muffin mould tray with foil-lined paper cups.

MAKING
3. In a large bowl, sift flour, cocoa powder, and salt.
4. In a small heavy bottomed saucepan, combine butter, unsweetened chocolate, and semisweet chocolate.
5. Place on a low flame and stir until butter and chocolates have melted to form a smooth velvet sauce.
6. Take pan off the heat and stand for 5 minutes.
7. Stir sugar, eggs, vanilla, and almond extract into chocolate and blend well.
8. Pour chocolate mixture into dry sifted ingredients and stir to get a smooth thick batter.
9. Fold in chocolate pieces.
10. Spoon batter into muffin cups filling only half the cup.
11. Place muffin tray on the middle level of the preheated oven
12. Bake muffins for 12 to 15 minutes spring to touch or until a skewer comes out clean.
13. Remove from oven and invert from muffin tray onto a wire rack.
14. Allow to cool.

SERVING
15. Serve warm or
16. Frost the muffins to make cupcakes and decorate as desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Chocolate
Interest: 
Everyday
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
4

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