Minty Molten Cakes – I had a serious chocolate craving one night and had to have something right away. I wanted chocolate cake but that takes too long. I looked through my Everyday Food recipes and found this. I whipped them together quickly and enjoyed them. Yum! So good. And easy. And I never thought to make these in a muffin tin. Genius idea, Everyday Food. (Or whoever thought of it first. I’m sure it wasn’t them.)
I didn’t exactly have the right amount of chocolate, so I threw in some mint chips to bring it up to the right amount. I wouldn’t want to lose out on any chocolate, now. These would be just as delish without mint.
Minty Molten Chocolate Cakes
- 4 tablespoons unsalted butter, room temperature, plus more for muffin tins
- 1/3 cup granulated sugar, plus more for muffin tins
- 3 large eggs
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 8 ounces bittersweet chocolate, melted
- about 1 tbsp. mint chips
- Confectioners’ sugar, for dusting
- Whipped Cream, for serving
1. Preheat oven to 400 degrees.
2. Generously butter 6 cups (My original magazine recipe said to butter 4 of the cups and used the same ingredients. It definitely could have made more then 4, but I don’t know about 6. Keep this in mind.) of a standard muffin tin. Dust with granulated sugar, and tap out excess. Set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and granulated sugar until fluffy.
4. Add eggs one at a time, beating well after each addition.
5. With the mixer on low speed, beat in flour and salt until just combined.
6. Beat in chocolate until just combined. Divide batter evenly among prepared muffin cups.
7. Place muffin tin on a baking sheet; bake just until tops of the cakes no longer jiggle when the pan is lightly shaken, 8 to 10 minutes.
8. Remove from oven; let stand 10 minutes.
9. To serve, turn out cakes, and place on serving plates, bottom sides up. Dust with confectioners’ sugar, and serve with whipped cream, if desired.
Minty Molten Cakes