7 oz. unsweetened chocolate
3/4 c. butter
1 3/4 c. coffee
1 tsp. vanilla
2 c. cake flour
1 1/2 c. sugar
1 tsp. baking soda
1/4 tsp. salt
We made these cupcakes for our little princess' preschool class - they're rich enough that they don't need frosting. We dusted them with a little powdered sugar.
Yield: 24 cupcakes (and 6 mini cupcakes)
Preheat oven to 275°F.
Line cupcake tins with paper liners.
In a large saucepan, place chocolate, butter, and coffee. Heat over low heat, stirring almost constantly until chocolate is melted. Set aside for 10 min. to cool. (You don't want it too hot when you add the eggs; otherwise the eggs will start to cook prematurely.)
While the mixture is cooling, in a medium bowl sift together the dry ingredients: flour, sugar, baking soda, and salt.
Once the mixture has cooled sufficiently, stir eggs and vanilla into the chocolate mixture.
Whisk in dry ingredients gradually and whisk until very smooth and well blended. This is a thin batter.
Use a ladle or large spoon to divide the batter in the prepared tins.
Bake at 275°F for about 30 min. or until cupcakes are no longer moist on top and a toothpick in the center comes out clean.
Once the cupcakes are cooled, dust with powdered sugar and serve.
Submitted by Gretchen Grant Contributed on: and modified on Wednesday July 2nd, 2008