Bleeding-Heart Chocolate Cupcakes – a delicious recipe with butter, sweet chocolate, sugar, vanilla, eggs, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1. Preheat the oven 325 degrees. Grease and flour a 12-cup standard muffin tin.
2
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
3. Mix in the sugar, vanilla, eggs and salt until smooth. Mix in the flour, just until blended.
4
4. Ladle the batter into the muffin tin, filling each cup about three-quarters 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.
1209
kcal
Calories
81
g
Fat
94
g
Carbs
29
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/2 pound unsalted butter, 8 ounces semi sweet chocolate broken into pieces, 3/4 cup sugar, 1/2 teaspoon vanilla extract, and more.
Yes, Bleeding-Heart Chocolate Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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