- 12
Ingredients
- 14 oz bittersweet choc 70% cocoa solids
- 6 tbs butter softened
- 3/4 cup plus 1 tbs packed brown sugar
- 2 large brown eggs
- 1 1/3 cup all purpose flour
- 3/4 tps baking powder
- 3/4 tps baking soda
- pinch of salt
- 1 cup 2% milk
- 2 tsp chocolate extract
Preparation
Step 1
Preheat the oven to 375 degrees.
Break the chocolate into pieces and melt over a double boiler. You want it smooth and not burnt!
In a large bowl cream the butter and sugar until smooth. Seperate the eggs and save both the yolks and whites in seperate bowls. With a wisk beat the egg yolks. Slowly add the egg yolks to the butter mixture until blended.
Now add the melted chocolate to the butter mixture.
Sift all the dry ingredients together in a separate bowl. Add 1/3 of the flour mixture to the butter and blend, now add 1/3 of the milk. Repeat these steps until all the ingredients are blended into the batter.
In a sperate bowl beat the egg whites until they form soft peaks. Carefully fold the egg whites into the batter using a wooden spoon. DO NOT BEAT!
Spoon the batter into the cupcake tin filling 2/3 full. Bake for 25 minutes until they raise. Check with a cake tester. Remove and place on a wire rack for cooling.