Chocolate Cupcakes with Liquid Sugar Filling

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

The batter for these cupcakes can easily be stored in the refrigerator for a couple of days. Just remember that after being chilled, the baking time will increase to 10–12 minutes. It's best to serve the cupcakes warm with vanilla ice cream.

Ingredients

Whole egg - 3 pieces
Butter - 3.5 oz
Chicken Egg - 2 pieces
70% Dark Chocolate - 7.1 oz
Sugar - 1.8 oz
Salt - ¼ spoons
Wheat Flour - 2.1 oz

Step by Step guide

Step 1

Preheat the oven to 392°F.

Step 2

Break the dark chocolate (70% cocoa) into pieces and cut the butter into small cubes. Melt the chocolate with the butter in a double boiler, stirring thoroughly. Heat until smooth and then let it cool slightly.

Step 3

Beat 2 whole eggs, the egg yolks, and sugar with a mixer until frothy.

Step 4

Combine the egg and sugar mixture with the chocolate mixture, then add the flour and salt. Mix until smooth.

Step 5

Pour the batter into the greased molds and place them in the oven for 7–10 minutes. The edges of the batter should be baked, while the filling remains liquid.