Chocolate Cupcakes with Liquid Sugar Filling
Baking and Desserts • European
Description
The batter for these cupcakes can easily be stored in the refrigerator for a couple of days. Just remember that after being chilled, the baking time will increase to 10–12 minutes. It's best to serve the cupcakes warm with vanilla ice cream.
Ingredients
- Whole egg 3 pieces
- Butter 5 oz
- Chicken Egg 2 pieces
- 70% Dark Chocolate 5 oz
- Sugar 0 oz
- Salt ¼ spoons
- Wheat Flour 0 oz
Step-by-Step Guide
Step 1
Preheat the oven to 390°F.
Step 2
Break the dark chocolate (70% cocoa) into pieces and cut the butter into small cubes. Melt the chocolate with the butter in a double boiler, stirring thoroughly. Heat until smooth and then let it cool slightly.
Step 3
Beat 2 whole eggs, the egg yolks, and sugar with a mixer until frothy.
Step 4
Combine the egg and sugar mixture with the chocolate mixture, then add the flour and salt. Mix until smooth.
Step 5
Pour the batter into the greased molds and place them in the oven for 7–10 minutes. The edges of the batter should be baked, while the filling remains liquid.
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