Method

Preheat the oven to 325°F (160°C). Place 12 paper baking cups in a muffin pan.

In a double boiler, or a medium bowl set over a pan of gently simmering water, melt the chocolate and butter together, stirring well.  Leave to cool a little.

Beat the eggs and sugar in a large bowl until pale and thick.  Fold the flour into the mixture and then stir in the melted chocolate and butter until well blended.

Spoon the mixture into the cups and bake for 20 minutes.  The cupcakes will be soft and gooey in texture and appearance.  Remove pan from the oven and cool for 5 minutes.  Then remove the cupcakes from pan.  Serve swiftly, dusted with cocoa powder.

Store in the refrigerator in an airtight container for up to 3 days.

Makes 1 dozen

Reprinted with permission form ©Quintet Publishing Limited, 500 Cupcakes, by Fergal Connolly, published by Sellers Publishing

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