OMGosh, I just made these cupcakes and they are so light and fluffy and delicious, I had to taste one the minute they came out of the oven…I will be putting a chocolate ganache frosting on top, with an added chocolate peanut butter swirl on top of the ganache….you will be amazed at how the texture is so different.
1 cup semisweet chocolate chips
2 1/2 sticks butter
5 eggs
2/3 cup superfine sugar
3/4 cup self-rising flour* (this makes it so easy, not having to add salt or baking powder)
Preheat oven to 325 degrees. Place 18 paper baking cups in a cupcake pan or 12 muffin pan. (The muffin pans make larger cupcakes than a regular cupcake pan)
Melt the butter and the chocolate chips together in microwave until chips and butter are just melted. Stop microwave after 45 seconds and stir and cook in 10 second intervals. When melted, stir and cool while combining the other ingredients.
Beat the eggs and extra fine sugar until the mixture is light in color and thickened. Fold in the flour. Stir in the chocolate butter mixture. Stir until well blended. Pour into cupcake liners about 3/4 full. Bake for about 10 to 18 min. Watch carefully, and do not over bake. You can either dust with powdered sugar or frost with your favorite frosting which you will find several under desserts on this blog…Keep in refridgerator for a couple of days in an airtight container.
Chocolate Castles 