If you don’t have cake flour, you can substitute with a mixture of all-purpose flour (just shy of 3⁄4 cup) and 11⁄2 tablespoons cornstarch.
Makes about 16 cupcakes
Ingredients
• 4 ounces unsweetened chocolate squares
• 1⁄2 pound (2 sticks) unsalted butter
• 6 large eggs
• 1 cup granulated sugar
• 3⁄4 cup cake flour
• 11⁄2 teaspoons baking powder
• 2 teaspoons vanilla extract
• 1 tablespoon cocoa powder
• Pinch salt
• 1 cup mini chocolate morsels
1. Preheat the oven to 350° F. Spray nonstick muffin cups with nonstick cooking spray. Melt the chocolate and butter together over low heat. When melted, cool to room temperature.
2. Meanwhile, beat the eggs with the sugar until the mixture turns a pale lemon-yellow. Spoon the cooled chocolate mixture into the sugar-egg mixture and stir until combined. Stir in the cake flour, baking powder, vanilla extract, cocoa powder, and salt and beat for about 30 seconds. Stir in the chocolate morsels. Spoon the mixture into the cups until each is about two-thirds full.
3. Bake 15 to 18 minutes or until a toothpick inserted in the center comes out clean and the cupcakes feel firm. Cool completely.
