Mount St. Helens Cupcakes

1. 1

   Preheat oven to 325 degrees F.

2. 2

   Butter and flour a 12-cupcake/muffin pan, standard size.

3. 3

   Over medium heat in a large heavy saucepan, put the cold butter and let it melt halfway.

4. 4

   Add the chocolate pieces to the halfway melted butter and cook, stirring, until the chocolate is half melted; remove the saucepan from the heat and stir until smooth.

5. 5

   Add in the sugar, vanilla, eggs, and salt, stirring until smooth.

6. 6

   Add the flour, stirring until just blended (don't overmix).

7. 7

   Pour the batter into each cupcake mold in the pan, the batter filling them about 3/4 full.

8. 8

   Bake at 325 degrees F for 15 minutes until the cupcake edges are set but the centers remain moist and sunken.

9. 9

   Cool the muffin pan on a rack for 5 minutes, then carefully run a knife around the edges of the cupcakes, gently remove from the pan, and transfer to a cooling rack.

10. 10

    Let muffins cool for 10 minutes on the rack, sprinkle with powdered sugar through a sieve, then serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.