Fudgy Baby Cakes

Ingredients

• 6 oz semisweet chocolate baking squares 
• 1 cup butter 
• 4 large eggs 
• 1 cups paper baking 
• 24 servings powdered sugar 
• 0.3 teaspoon salt 
• 1.8 cups sugar 
• 2 teaspoons vanilla extract 
• 1 cup soft-wheat flour all-purpose

Equipment

• bowl
• oven
• whisk
• double boiler

Directions

1. Preheat oven to 350 degrees.
2. Pour water to a depth of 1 inch into bottom of a double boiler over medium heat; bring to a boil. Reduce heat, and simmer; place chocolate and butter in top of double boiler over simmering water. Cook, stirring occasionally, 5 to 6 minutes or until melted.
3. Remove mixture from heat, and cool 10 minutes.
4. Whisk together sugar, flour, and eggs in a large bowl; add chocolate mixture, stirring just until combined. Stir in vanilla and salt.
5. Place paper baking cups in 2 (12-cup) muffin pans, and coat with cooking spray; spoon batter into cups, filling two-thirds full.
6. Bake for 12 to 15 minutes. Be careful not to over bake; they should be gooey. (They will crack and sink in the middle; this is normal.) Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely.
7. Sift powdered sugar over the top of each cupcake.