Chocolate mud cupcakes

When I made these cupcakes it wasn't a melted chocolate in the inside like the recipe said, probably because I cooked them too long, but they were still amazing. You can eat these easy to make cupcakes plain or with a little ice cream to go with it (They’re great any which way.)  The cupcakes are so simple to make that you could make them every day until you run out of supplies.

 

Here's the ingredients.

1 cup semisweet chocolate chips

1 1/3 cups (2 ½ sticks) unsalted butter

5 eggs

2/3 cup superfine sugar

¾ cup self-rising flour

Powdered sugar

Preheat oven to 350 degrees.

In a double boiler, or a medium bowl set over a pae of gently simmering water, melt the chocolate & butter together, stirring well. Leave to cool.

Beat the eggs & the sugar in a large bowl until pale & thick. Fold the flour into the egg mixture & then stir in the melted chocolate & butter until well blended.

Spoon the gooey mixture into the muffin pans & bake for 20 minutes. The cupcakes will be soft & gooey in texture & appearance. Remove from oven & cool 5 minutes. Then remove from the pan.  

Note ... the recipe calls for superfine sugar. You can make superfine sugar but processing the sugar in a food processor.