Everything tastes fantastic with this sauce. It can be used as a dipping sauce, a dressing, and even a topping on cheeseburgers.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 5 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
| Yield: | 6 mini cakes |
Ingredients
- 1 (4 ounce) bittersweet chocolate bar, chopped
- 1 ½ (1 ounce) squares unsweetened chocolate, chopped
- 5 tablespoons unsalted butter
- 1 teaspoon ground cinnamon
- 1 ½ teaspoons vanilla extract
- 2 eggs
- 1 egg yolk
- ¾ cup white sugar
- ⅛ teaspoon salt
- 3 tablespoons organic all-purpose flour
- ½ (4 ounce) bittersweet chocolate bar, broken into 1/2-inch pieces
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Grease 6 cupcake cups, preferably in a dark-colored metal pan.
- Place 1 chopped bar of bittersweet chocolate, unsweetened chocolate, and butter in a microwave-safe bowl; place bowl in microwave, and cook on low power until the butter has melted and the chocolate is soft, 2 to 3 minutes. Check and stir often to avoid burning the chocolate. Stir until smooth.
- In a mixing bowl, whisk cinnamon, vanilla extract, eggs, egg yolk, sugar, and salt until thoroughly combined, and stir in the flour just until blended. Mix in the chocolate mixture, stir the batter a few times until smooth, and lightly mix in the 1/2 bar of bittersweet chocolate broken into 1/2-inch pieces. Spoon batter into the prepared cupcake cups, filling them about 3/4 full.
- Bake in the preheated oven until a knife inserted into the center of a cake comes out with streaks of thick batter, about 18 minutes. The tops of the cakes should be almost firm. Allow to cool in the pan on a rack for 5 to 10 minutes to serve warm, or 20 minutes to serve at room temperature.
- If wrapped well, these should last about five days if refrigerated. If you choose to frost, use chocolate frosting. You could turn this recipe into a cake by baking it in a 9-inch spring form pan lined with parchment. Increase the cooking time to about 35 minutes.
Nutrition Facts
| Calories | 427 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 123 mg |
| Dietary Fiber | 4 g |
| Protein | 6 g |
| Saturated Fat | 15 g |
| Sodium | 78 mg |
| Sugars | 38 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
Will let you know.
I confess, I don’t know how to separate an egg. So I just used three… Everything else according to the recipe. It’s perfect! And surprisingly easy to make, while looking and tasting super classy.
Unbelievably easy and decadent! I didn’t have unsweetened chocolate squares so I subbed with 1.5 oz of semi-sweet chocolate chips. I used Lindt Excellence chocolate bars for the other chocolate. I filled 6 heart-shaped cupcake molds and had enough batter left over to fill a ramekin. These are just to die for. Thank you!!
Not quite what I was expecting, but they are delicious! They taste exactly like brownies.
Love it
Hubby made & gave a 5, I thought a 4 star, but mostly because it seemed like a lot of work. We will make a couple of changes because of our new oven. We’ll bake at 350 & for less time. There was nothing “gooey” as the submitted person suggested so that is why we need to make the changes. As far as I’m concerned this is a dessert you need the raspberries on top for sure to give a contrast to the strong chocolate flavor & maybe a little whip cream. Make sure you use unsalted butter & no marg. Hubs debated but did use the unsalted butter. We make for “special” occasions so we don’t get burned out on it.
So delicious!
I made them in the mini muffin tin. Very good! I used shortening instead of butter because I ran out but wouldn’t suggest it.
The cinnamon was a bit overwhelming in this recipe. I think it would have been a better compliment to the rich chocolate in smaller amounts, maybe 1/4 tsp. The cakes are rich and dense though. Will make again.
We made this recipe the other day, and I was slightly disappointed. About half of the batch was cooked perfectly and the other half was burnt. For the perfectly cooked ones, they were delicious and extremely chocolatey. They tasted great with homemade whipped cream on top as well. Would make it again, just be sure to keep a close eye on them.
2nd step was misleading. the butter melted long before and the chocolate melted long before also… otherwise this was pretty good
I made them with Hersey chocolate chips in them I made them for a school project A+
I am very confused about the amount of chocolate in this recipe. Can anyone help? The proportions are 1 (4 oz) bar of bittersweet choc 1.5 (1 oz) squares of unsweetened .5 (4 oz) bar of bittersweet choc So, how much chocolate. I think First there is 4 oz chopped up. Then there is 1 oz or 1.5 squares. Or is it 1.5 1 oz squares for 1.5 oz total. Then .5 of a 4 oz bar or 2 oz. total? I’m going to go with 4+1.5+2 = 7.5
These were so rich and so good. I assumed they would be similar to a Ghirardelli brownie in cupcake form, but somehow they were richer and denser (in a good way)! I did eat one right after baking and I can honestly say that I liked them better when they were completely cooled and solidified the next day. I put a thin layer of dark chocolate buttercream on them and this only enhanced the experience. The one change I would make is to leave the cinnamon out completely. I even halved it when I made mine and I still did not like the spice in combination with the chocolate. Also, for the non-melted bittersweet chocolate chunks I just used a half cup of semi-sweet chocolate chips I had on hand. They worked fine, not need to go out and buy 2 expensive chocolate bars. Just one good bittersweet chocolate bar for the melted portion of the recipe will do.
I made these for my husband’s birthday- they were easy and so so good. I used cupcake liners sprayed with nonstick spray and filled the cups almost full; they turned out beautifully rounded, dense and fudge-like as described by the author. Just what he’d hoped for!
Great
So good. SO GOOD. More intensely chocolate than any chocolate cake I’ve ever made, and remarkably fluffy. The chopped pieces of chocolate mixed into the batter make these little molten pools when the cakes are eaten warm. They’re good after cool, but will blow your mind when hot out of the oven. Two comments – no way this quantity of batter fits into a regular 6 muffin tin – probably intended for the extra big muffin tin? Otherwise makes 8-9. Also, greasing the tins with butter was not sufficient to keep the cakes from sticking and coming apart a little. I’ll probably grease AND flour next time. And there will most definitely be a next time.
These were amazing! They reminded me of brownies but much better!!! My boyfriend and friends were very impressed with this!
I made these as my final foods class project. They came out perfectly! I was glad that they tasted dark and rich as opposed to super fluffy and light like a cupcake. As another review said, there was a lot of extra batter. I had my servings set for twelve, and I got a good 18 little cakes out it (people didn’t mind the extras!) I will definitely be making these again!
These are quick to make and very rich! My batch made 8 little cakes. They are a very deep dark chocolate cake.
Pretty easy and ridiculously good. Making these for my daughter’s first birthday party, so I had to try out the recipe first! I might “try” it a few more times before the party, just to have an excuse to eat more of them. I did put vanilla frosting on because of how I am decorating the cupcakes for her party.