Chocolate cupcakes - recipe no. 100
I will never forget the first time I made these little chocolate cakes. I was convinced I would burn them - I knew it, because whenever I try something with melted butter and chocolate, I'm afraid it will stick or get lumpy. Surprisingly, they turned out really nice, even though I added a bit more sugar than I should have, and they were quite sweet. You should have seen my mom's face - she didn't even let me turn them all out, she served herself directly from the pan. Now, I make them almost every time I crave something good and quick, because I don't want to deal with layers, creams, or anything complicated. It's exactly the kind of recipe where you can't go wrong if you follow two or three simple rules.
Let me tell you right away: it takes about 30-35 minutes in total, but they only bake in the oven for about 10 minutes, so you won't even have time to scroll on your phone. I get 6 little cakes from the quantities below, sometimes 7 if I make them smaller (but who wants small ones, seriously). Difficulty... pff, let's say it's for anyone who isn't scared of melting chocolate and doesn't have a phobia of beaten eggs.
Why do I make them often? Honestly, I have all sorts of leftover chocolate at home - someone brings a bar, or there’s some left from a dessert. Plus, when I crave something sweet but don’t want to bake for two hours, these are perfect. You pop them in the oven, take them out, serve them warm with some raspberries, and you’re done. Also, you don’t need any “special” ingredients on hand: eggs, sugar, butter, a bit of flour - any decent fridge has these. Dark chocolate is the base, but you can also use some bitter chocolate or even leftover holiday chocolates if you’re inventive.
Ingredients - just how I like to gather them at the beginning on the counter, so I don’t forget anything along the way:
150g dark chocolate - don’t skimp here, use something good (at least 60% cocoa is nice). It gives flavor and texture, obviously.
80g butter - also for flavor, but it makes the texture creamy, not dry. I leave it out for a bit before using, so it’s not too hard when I cut it.
90g sugar - if you want it less sweet, reduce to 75g, but I think this is balanced. Its role is clear, without too much philosophy: it’s supposed to be a dessert, right?
2 whole eggs plus 1 yolk - the eggs give structure and bind the chocolate cream, and the extra yolk makes it creamier. Honestly, sometimes I've only used two eggs and they still turned out fine, but with the extra yolk, you really feel the difference.
20g flour (a heaped tablespoon and a bit) - many people put too much here and it turns into a plain cake, not melted chocolate. Just enough to bind, not to feel.
1 vanilla pod or 1 sachet of vanilla sugar - for flavor, obviously. If you don’t have it, it’s fine without, but it’s a shame.
Powdered sugar and raspberries for decoration - completely optional, but they make everything look nicer.
Preparation method - as clear as possible, including my mishaps:
1. First, I melt the chocolate with the butter in a bain-marie - that is, in a bowl placed over a pot of hot water (be careful not to touch the water with the bowl). Don’t leave it alone on the heat, as it can seize or burn. I’ve had that happen, so I keep an eye on it, stirring occasionally until it becomes a glossy cream. When everything is melted, I let it sit for 2-3 minutes so it’s not too hot when I add it to the eggs.
2. In a large bowl, I beat the eggs and yolk with the sugar, using a mixer or a whisk, whichever you prefer. It doesn’t need to be like a sponge cake, just light in color and airy. At first, I thought it wasn’t binding well, but if you insist, it comes together.
3. When you have this egg and sugar cream, I slowly pour in the melted chocolate (which has cooled a bit, so it doesn’t make an omelet), stirring constantly. If you add hot chocolate, the eggs will cook and you’ll have an unpleasant surprise. So don’t rush.
4. I add the flour (sifted if you want zero lumps) and the vanilla. I incorporate it with a spatula or a wooden spoon, not with the mixer - I don’t want to lose all the air from the egg cream. It doesn’t need to be a very thick mixture; on the contrary, it should be quite runny.
5. I grease the muffin tins with butter; otherwise, they stick badly (I’ve tried using special paper, but I don’t like it, it peels off poorly). After greasing, I sprinkle a bit of sugar in each, which creates a nice crust. And anyway, if you serve them warm, they will come out easily.
6. I pour the mixture into the tins, about three-quarters full, no more, otherwise they overflow and don’t look great. Usually, I line them up on the tray so I don’t drop them when I put them in the oven.
7. I preheat the oven to 160°C and bake the little cakes for 10-11 minutes. No more, otherwise they turn into “brownies” and don’t have a creamy center. When you see they’ve puffed up a bit and are firm at the edges but still a little soft in the middle, they are done. Let them cool for a minute, then turn them out (carefully, as they can break easily).
8. I dust with powdered sugar and throw some raspberries on top, if I feel like it. They must be served warm, otherwise, they lose all their charm.
Tips, variations, and serving ideas
Useful tips:
- Don’t rush with the melted chocolate - let it cool. If you add hot chocolate to the eggs, you’ll get chocolate omelet and you don’t want that.
- I’ve been tempted to leave them in the oven for more than 11 minutes, but it’s not worth it. It’s better for them to seem a little undercooked in the middle, as they finish cooking while cooling.
- For the tins, don’t try using very flexible silicone molds. It’s harder to turn them out without cracking.
Ingredient substitutions:
- If you want a gluten-free version, you can use 20g almond flour or a tablespoon of cornstarch. Even gluten-free flour works, but you shouldn’t use more than that to avoid changing the texture.
- For something lighter, you can use vegan margarine and vegan chocolate, plus an egg substitute (I’ve tested with aquafaba and it works somewhat, but the texture isn’t as creamy).
- No raspberries? Any tart fruit works: currants, blueberries, or even slices of strawberries if it’s the season. Powdered sugar is for appearance, it’s not mandatory.
Variations:
- Add a teaspoon of liqueur (amaretto or dark rum) to the mixture - it adds an interesting note.
- Try adding small pieces of white chocolate inside before baking - it melts nicely and you get “surprises” with every bite.
- You can also add a pinch of salt to the mixture; it enhances the chocolate flavor even more.
Serving ideas:
- With vanilla ice cream on the side, seriously. The contrast is superb.
- You can serve it with whipped cream if you want something more “festive.”
- A brilliant combination is with a quick raspberry sauce (mashed raspberries with a bit of sugar and lemon juice).
- If you want to include them in a menu, they go perfectly at the end of a meal with meat or spicy dishes - they clear the palate instantly.
Frequently asked questions
What kind of chocolate should I use? The best is dark chocolate, at least 60% cocoa. I’ve tried with milk chocolate, but it’s too sweet and doesn’t have that strong flavor. If you have bitter chocolate leftovers, even better.
If I don’t have muffin tins, can I use something else? Yes, you can use small ceramic dishes (ramekins) or even oven-safe coffee mugs. Just grease them well with butter and sprinkle some sugar, so they don’t stick.
Why did they turn out too hard in the middle? They probably stayed too long in the oven or you put too much flour. Even if they seem soft on the surface after 10 minutes, don’t leave them longer - they continue to cook from residual heat after you take them out.
Can I prepare them in advance? Yes, you can prepare the mixture in the evening and keep it covered in the fridge. When you want to bake them, let it come to room temperature and pour it into the molds, then pop them in the oven.
Can they be frozen? Yes, but it’s best to freeze them raw in the molds, and when you crave them, just pop them directly into the oven (just keep them in for an extra 2-3 minutes). It’s not worth freezing them after baking, as they lose that wonderful texture.
I’ve used chocolate with various fillings, does it work? Yes, but you need to adjust the sugar - if the chocolate has caramel or other goodies, reduce the sugar in the recipe, otherwise it turns out too sweet.
Nutritional values (approximate)
The way I make them, each little cake (from six servings) has about 260-280 kcal, with about 4-5g protein, 17g fat, and 24g carbohydrates. It’s quite filling for how small it is, but also satisfying, so you don’t feel the need to eat two in a row. The sugar is at the level of a classic dessert - if you put less, you save some calories. The fats mainly come from the butter and chocolate, so it’s not a diet dessert, but you also don’t feel weighed down afterward. If you use gluten-free or vegan options, it only slightly changes the profile, but not drastically. Anyway, you don’t eat it daily, just when you crave something good.
How to store and reheat
The truth is, these little cakes aren’t made to sit around. They are best warm, with a slightly soft center, but if you made more and have leftovers, put them in a well-sealed container at room temperature, max 2 days. Not in the fridge, as they harden and lose that creamy texture. To reheat them, pop each one in the microwave for 10-12 seconds, or leave them for 4-5 minutes in the oven at 100°C (no more!). They don’t return to the exact same charm as fresh, but they’re not to be thrown away - they become more like dense brownies and still go well with morning coffee. If you want to keep them for longer, freeze them raw, as I mentioned above.
Honestly, they rarely last overnight at my place.
We start by melting the chocolate together with the butter in a double boiler. In a bowl, we beat the eggs and the yolk with the sugar. When it becomes a creamy mixture, we add the chocolate and mix. We let the chocolate cool slightly. We also add the flour with the vanilla. We mix well. The result is a chocolate cream. We take muffin molds, grease them with butter, sprinkle sugar, and fill them with the chocolate cream 3/4 full. We bake in the oven for 10 minutes at 160°C. When they are ready, we turn them out onto a platter or directly onto dessert plates. We garnish with powdered sugar and raspberries. They are served warm.
Ingredients: 150 g dark chocolate, 1 egg yolk, 2 eggs, 90 g sugar, 80 g butter, 20 g flour, 1 vanilla, powdered sugar, raspberries
