Recipe - Bleeding-Heart Chocolate Cupcakes

One half pound (2 sticks) unsalted butter
8 ounce Semisweet chocolate; broken
into pieces
Three fourths cup Sugar
One half teaspoon Vanilla extract
7 Eggs
1 pn Salt
7 tablespoon Flour

If there was an Xrating for desserts, these luscious little cakes would be
tagged "adults only." Not too sweet and loaded with chocolate, the cupcakes
will appear sunken and underdone when they emerge from the oven, but don't
let their uglyduckling appearance fool you. The flavor is overwhelming and
their moussy middles ooze with every bite.

1. Preheat the oven 325 degrees. Grease and flour a 12cup standard muffin
tin.

2. In a large heavy saucepan over medium heat, begin melting the butter,
stirring occasionally. When it's half melted, add the chocolate and
continue cooking until the chocolate is half melted. Remove from the heat
and continue stirring until mixture is smooth.

3. Mix in the sugar, vanilla, eggs and salt until smooth. Mix in the flour,
just until blended.

4. Ladle the batter into the muffin tin, filling each cup about
threequarters full. Bake for 15 minutes until the edges are set but the
centers are still very wet and sunken. Cool on a rack for 5 minutes. Run a
knife around the edge of each cupcake and carefully remove to a cooling
rack. Cool for 10 minutes more. Ser ve warm.

Recipe By Andrew Schloss

Posted to EATL Digest by Kim Malo kmalo19@IDT.NET on Dec 2, 1997