Hot Cocoa Cupcake

These are a really easy, delicious version of "milton chocolate" cakes that can be made ahead of time and then just popped in the oven 7 minutes before you're ready for dessert. Great for a dinner party as they are elegant and looked like you slaved all day over them, yet easy enough for even you kids to make.




6 oz. semisweet chocolate chips 2 tablespoons unsalted butter ½ cup sugar 2 large eggs 2 large egg yolks ¼ cup all purpose flour Whipped cream

Nutritional information

No nutrition information available


Line 12 cup muffin pan with muffin papers. Combine chocolate and butter in heavy small saucepan; stir over medium-low heat until melted. Remove saucepan from heat. Using electric mixer, beat sugar, eggs, egg yolks in large bowl until thick ribbon falls when beaters are lifted, about 5 minutes. Sift flour over; using rubber spatula, gently fold in flour. Fold in melted chocolate mixture. Divide batter among muffin papers. Cover and chill until cold and firm, at least one hour. Preheat over to 400 degrees. Bake cupcakes in papers on baking sheet until tops are puffed and cracked and tester inserted into center comes out with moist batter attached, about 7 minutes. Serve cupcakes with whipped cream.