Valentine’s Day Specially Designed 36 Cakes And Cupcakes
Molten Chocolate Cakes
8 tablespoons. Butter without salt, room temperature (and more for muffin pans)
Cocoa powder to sprinkle
2 2/3 c. Half sweet, melted pieces of chocolate
1/2 c. Granulated sugar, plus more for muffin tins.
6 big eggs
2/3 c. all-purpose flour
1 teaspoon of vanilla
2 teaspoons of espresso powder
1/2 teaspoon salt
Powdered sugar to sprinkle.
Preheat oven to 400 degrees. Butter generously 12 cups of a standard muffin tin. Sprinkle with cocoa powder and remove the excess. Put aside
In a large bowl, stir frothy butter and granulated sugar with a hand mixer. Add the eggs one at a time and beat well after each addition. Slowly beat in flour and salt until mixed. Add the chocolate until it is evenly incorporated.
Distribute the dough evenly on the prepared muffin cups. Bake for 8-9 minutes until the top of the cake stops moving. Remove from the oven and let stand for 5 minutes. Put a large baking sheet on the muffin tin. Hold both bowls together and turn them to invert the cakes on the baking sheet. Quickly transfer to serving plates from below. Sprinkle with powdered sugar. Serve immediately.