These super-moist cupcakes have a rich chocolate flavour and are perfect served with some homemade strawberry jam and a dollop of whipped cream.
6 1/2 Tbsp good salted butter
8oz bittersweet chocolate
6 large eggs
1 1/2 C sugar
1 2/3 C flour
1 tsp Olive Us Fleur de Sel (or Pacific Blue Flake Salt)
1 tsp vanilla extract
Preheat the oven to 325F. Line 2 muffin pans with cupcake papers (this can also be made in 2 loaf pans, buttered and floured. Adjust the bake time to about 40 minutes for a gooey top and 45 for a slightly more set top).
Add a couple inches of water to the bottom of a double boiler (or a pot with a heat proof bowl set over top) and heat until boiling. In the top of the double boiler, melt the butter and chocolate together, stirring until combined. Remove from heat and let cool for 10 minutes.
In a medium bowl whisk together the eggs and sugar until pale and frothy. In another bowl sift together the flour and Fleur de Sel.
Whisk the melted chocolate mixture into the egg mixture and add the vanilla. Fold the flour into the mixture until just combined (no flour clumps remain, but not over mixed).
Pour the batter into the cupcake papers 2/3rds full and tap the pan on the counter before baking. Bake for 18-20 minutes. The tops won’t be entirely set when they come out so don’t be swayed when a toothpick doesn’t come out clean. Let cool for 20 minutes and then enjoy warm with homemade berry jam and whipping cream.
This recipe has been borrowed and adapted from French Country Cooking by Mimi Thorisson.