Dreamy Chocolate Cupcakes

These cupcakes are dreamy. Do I need to twist your arm? Well, I insist, then. They’re chocolaty and dreamy. I was trying to take a little break from baking with chocolate because I think my last three sweet posts have included chocolate in some shape or form. But, it was my moms birthday this weekend. And she specifically requested this chocolate cake because it’s her favorite. So, there was no way I would be making anything else but this cake. My one and only change: I followed the original recipe but made cupcakes instead.

I used Sweet Earth bittersweet chocolate for the cupcakes and it was perfect. This chocolate has excellent flavor on it’s own. The recipe will taste exactly like the chocolate you use so it’s important to choose your chocolate wisely. It’s very similar to the Daring Baker’s Valentino Cake recipe. The baked crust is rustic and crumbly, a little like a dense brownie. I topped the cupcakes with a drizzle of chocolate ganache, fresh berries and mint. Makes a dozen perfect dreamy birthday cupcakes!

Melt In Your Mouth Chocolate Cake

Adapted from Chocolate and Zucchini

Melt In Your Mouth Chocolate Cake

- 200g (2 sticks minus 1 Tbsp) butter
- 200g (7 oz) dark chocolate
- 200g (1 C) sugar
- 4 eggs
- a rounded tablespoon of flour

Note: like all dark chocolate cakes, this cake is best made a day ahead (or at least in the morning if you serve it for dinner).

Pre-heat your oven to 180°C (350°F). Line an 8-inch round cake pan with parchment paper (no need to if you’re using a non-stick pan).

Melt together the butter with the chocolate (in a double-boiler or in the microwave slowly and for just a few seconds at a time, blending with a spoon between each pass). Transfer into a medium mixing-bowl. Add in the sugar, stir with a wooden spoon and let cool a little. Add in the eggs one by one, mixing well after each addition. Finally, add in the flour and mix well.

Pour the dough into the pan, and put into the oven to bake for 30 minutes. Turn the oven off but leave the cake inside for another ten minutes, then put the pan on a cooling rack on the counter to cool completely. Cover with plastic wrap, refrigerate, and take it out about an hour before serving.

Tagged as: berries, chocolate cupcakes, easy cake recipe, melt in your mouth chocolate cake