This recipe is dedicated to my “Blaise the Baker FAN OF THE YEAR 2015”. It’s a recipe for delicious and foolproof molten chocolate cake – in cupcake form! The instant coffee granules and extra splash of pure vanilla extract really gives these cakes that unmistakable rich chocolate flavor.
Make sure that all ingredients are at room temperature before starting. You’ll want to save this one… Perfect for the upcoming Holiday season AND easy to make ahead.
If making ahead – bake and allow to cool. Wrap each individually in aluminum foil and freeze. When ready to reheat, place cupcakes, still in foil, into preheated 200 degree oven for about 15 minutes.
6 tablespoons unsalted butter
½ cup white granulated sugar
4 large eggs
½ cup white all-purpose flour
½ teaspoon salt
1 teaspoon pure vanilla extract
1 teaspoon instant coffee granules
12 ounces semisweet chocolate chips, melted
Start by preheating your oven to 400 degrees F and line a cupcake pan with paper liners. Lightly spray with non-stick cooking spray.
In a large bowl, mix together the unsalted butter, and white granulated sugar until light in color and fluffy in texture.
Add the eggs, one at a time, mixing well after each addition. If hand-mixing, beat about 75 strokes after each egg addition.
Next, add in the white-all purpose flour and salt. Mix well.
Gently stir in the pure vanilla extract and instant coffee granules.
Finally, add in the melted chocolate and stir just until combined together.
Divide the batter evenly between all 12 cupcake cups.
Place in preheated oven for 10 minutes exactly. Once baked, remove cupcakes carefully, and allow to cool slightly – but not too long. Cut into and eat.
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Photo credit: Karen Wirima