You know those moments when you say to yourself, “I’m just going to have a bit.” And then you end up eating the entire thing. Yeah, that was me with these last night. They are so good! Absolutely to die for!! I didn’t have a jumbo cupcake tin, so I just used my normal cupcake tin and they still turn out great. Actually I preferred it, because these are kind of rich, so I only could have 1 anyways. If you end up doing that only cook for about 12 minutes instead. Then just serve with whip cream (recipe follows) or with a scoop of vanilla ice cream. Enjoy 🙂


  • 6 ounces ( 1 cup) semisweet chocolate
  • 3/4 cup (1 1/2 sticks) butter
  • 1 1/2 cups powdered sugar
  • 4 eggs
  • 6 tablespoons all-purpose flour
  • 1 1/2 teaspoons vanilla
  • 3/4 teaspoon ground cinnamon
  • Powdered sugar
Preheat oven to 425 degrees. Spray 6 jumbo muffin cups or 6 (1 cup) custard cups with nonstick cooking spray.

Combine chocolate and butter in medium microwaveable bowl; heat on high 1 1/2 minutes, stirring every 30 seconds, until melted and smooth. Place mixture in bowl of electric stand mixer. Mix in powdered sugar, eggs, flour, vanilla and cinnamon until well blended. Pour batter into prepared muffin cups, filling slightly more than half full.

See Also:  Chocolate Ricotta Pie


Bake 13 minutes or until cupcakes spring back when lightly touched. Let stand 1 minute; loosen sides with knife. Gently lift out cakes and invert onto serving plates; sprinkle with powdered sugar. Serve immediately.

Whip Cream
  • 1 cup heavy whipping cream
  • 1 tablespoon sugar
  • 3/4 teaspoon vanilla extract
Combine cream, sugar, and vanilla in a medium bowl. Whip cream until firm and fluffy. Serve next to molten cakes.


Recipe from Kitchen Aid Baking Basics