3/4 cup bittersweet chocolate baking chips
1/2 cup butter
1/2 cup sugar
1/2 cup unsweetened cocoa powder
3 large eggs
36 berries (blueberries or raspberries)
Preheat oven to 375 degrees. Put cupcake liners in 12 compartment muffin tin.
Put bittersweet choco chips and butter in saucepan over low heat and stir until chips are melted; remove from heat.
In a medium size bowl, stir together the sugar and cocoa powder, then add the eggs and whisk, mixing well. Then, while whisking, drizzle in the melted chocolate until well combined and a batter is formed.
Pour this batter into the cupcake liners each about 1/2 full, set 3 berries into each, then top off to 3/4 full.
Bake in preheated oven for 15 to 17 minutes or until puffed up and cupcakes spring back when touched.
Remove and let cool for a few minutes, then tip over onto a rack and let cool completely.
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