Molten Chocolate Cupcakes

Yield: About 12 cupcakes
Oven: 350 deg.

¾ cup (12 oz. or 1 ½sticks) unsalted butter
8 oz. 70% cocoa (or higher) chocolate
3 large eggs plus 3 large egg yolks
1/3 cup of granulated sugar
3 T flour
Pinch of salt

Method:
In the top of a double boiler set over simmering water melt the butter and the chocolate. After they have
melted, gently mix the butter and chocolate until well combined.

Meanwhile in a medium mixing bowl blend together the eggs, yolks, sugar, flour and the pinch of salt. Add
the butter and chocolate mixture to the bowl.

Spray the cupcake tin (see note below) with cooking oil and fill each cup about half full with the egg and
chocolate mixture. Bake for about 10 to 15 minutes. The edges should be cooked but the center of each
cupcake should be smooth and shiny. Let the cupcakes cool for about 10 minutes then using a small knife,
cut around the each. Place a greased cookie sheet over the cupcake tin and invert. With any luck, the
cupcakes will fall out onto the cookie sheet. If not, they can be coaxed out with the small knife.

Chef’s notes:
The cupcake tin I use for this recipe has cups that measure about 2 ¾ inches in diameter at the top and a
depth of about 1 1/8 inches deep. The volume of each cup is about 2 2/3 fl. oz.

To finish the dish, I like to put each cupcake in the middle of a small plate and garnish with chocolate syrup
(or ganache), fresh raspberries and some cocoa powder. Enjoy!