Chocolate Enough Cupcakes
Once again Fannie Farmer hits a winner with this recipe for Chocolate Enough Cupcakes.
The dessert is a family favourite, sure to bring a gleam to the eyes when I mention that it’s on the menu for after dinner. The cupcakes are dense but tender and very chocolate-y. Best of all, the taste reward is way out of proportion versus the ease of preparation. I highly recommend you try them!
The official version of the recipe suggests icing the cakes with something called Portsmouth Frosting, but I have never done so - these are perfect as is. Perhaps a dusting of icing sugar if you’d like to prettify them. Or if you really want to be decadent, a small dollop of whipped cream😈.
Makes 12 moist and delicious cupcakes.
3/4 cup granulated sugar
1/2 cup all purpose flour
1/4 tsp salt
2 eggs
1 stick (1/2 cup) butter
4 ounces semi-sweet chocolate (I use Baker’s Semi-Sweet)
1 tsp vanilla extract
Preheat oven to 325ºF. Line a muffin tin with paper cups.
Combine the sugar, flour, salt and eggs and stir briskly until mixed. Put the butter and chocolate in a heavy saucepan and place over low heat until melted. Let cool slightly then pour over the first mixture and beat until blended. (You can do this by hand.) Stir in the vanilla. Spoon the batter into the cups, filling half full.
Bake for 20 minutes or until a toothpick comes out clean. Place on a rack to cool. (Don’t worry if they sink a little as they cool.)
I dare you to eat just one!
