Cupcakes are the hottest things these days–and these are even hotter. The outside bakes like a cake, but the inside is like chocolate cream. I don’t know how it happens, I just know they are good!
1 cup semi-sweet chocolate chips
1-1/3 cups sweet butter (a little less than 2-1/2 sticks)
2/3 cups superfine sugar
3/4 cups self-rising flour
2 tablespoons dutch cocoa powder, for dusting
Preheat oven to 325. Place 13 paper baking cups in muffin pan.
In a double boiler, melt the chocolate and butter together, stirring well. Leave to cool for a few minutes.
Beat the eggs and sugar in a large bowl until pale and thick. Fold the flour into the egg mixture and then stir in the melted chocolate and butter until well blended.
Spoon the mixture into the cups and bake for 20 minutes. the cupcakes will be soft and gooey in texture and appearance. Remove pan from the oven and cool for 5 minutes, then remove the cupcakes from pan. Serve immediately, dusted with cocoa powder.
For leftovers, store in the refrigerator in an airtight container for up to 3 days.