Free Succulent Molten Java Cupcakes Recipe

I recently made some delicious cupcakes. Thanks to Tasty Kitchen’s Free Succulent Molten Java Cupcakes Recipe.

They were made while testing a silicone cupcake mold set. Delicious actually does no justice for these cupcakes. I love making my own cupcakes at home because I know exactly what goes in them. I can make them just as fatty or healthy as I choose. It’s also less expensive to make your own at home, and enjoy them anytime you want without waiting for a bakery to open. The best part is that your children can participate in a fun activity and decorate the cupcakes to their heart’s content.

Now the original recipe was set for 6 cupcakes but of course with 5 people at home, this will not do. I amped up the recipe for 12 and that may have turned out be enough for 24-46 cupcakes as I had a bowl of mixture left. The takeaway here is to leave it at 6 servings for 12 cupcakes. The recipe below will be for 12 servings. Please note that I’ve also added a few extra ingredients.

Ingredients

• ½ pound dark chocolate

• 1-⅓ cups unsalted butter

• 8 whole eggs

• 1-⅓ cups granulated sugar

• 1 cup all-purpose flour

• 1 tablespoons vanilla extract

• 1 cup pecans chopped finely

Preparation Instructions

1. Now if you’re using silicon cupcake molds there is no need to grease the muffin pans. These can be used as standalone. Otherwise general muffin cups will work.
2. Start off by melting the chocolate and butter in a double boiler over medium heat. If you don’t have one, like me, you can simply place a heat-proof bowl or glass baking dish over a pot of simmering water. Be sure to keep stirring with your spoon until mixed well and melted thoroughly.
3. Set the chocolate mixture aside to cool for at least 15 minutes.
4. Now in a separate medium sized bowl you’ll want to mix the eggs one by one with a hand held electric mixer. Slowly add in sugar until the mixture forms into a thick mix. You should be able to make a ribbon in your batter. Next slowly add in flour. Once this all mixed well you may add the chocolate, vanilla, and pecans.
5. Now you’ll want to fill your muffin cups about halfway. For ease in filling you can use a measuring cup for easier pouring, a zip lock bag with the tip cut off, or even a food injector with the needle off if the opening is large enough.
6. After your cups are all filled, you will sit your muffin cups in the refrigerator until you are ready to serve them.
7. When ready to serve, preheat oven to 400 F. Bake the cakes until their tops set, around 15 minutes or so. Make sure to let them rest on the door of the oven so they don’t fall.

You can add more pecans to the top or serve it up with whip cream and cherries or raspberries. On a nice hot day add it to a saucer of yummy vanilla ice cream. Enjoy!

By Taya E.  Today’s Free Stuff Contributor