Mini Fudge Cupcakes

This cupcake recipe is from a Cookbook I have called "Kitchen for Kids" by Jennifer Low. These cupcakes are like fudge brownies, and are a great topping for ice-cream sundaes. They also freeze well, so you can keep them for a long time.

Supplies You Will Need:

• 1 oven (I hope you all have one of those!)
• 1 large microwave-safe bowl
• measuring cups and spoons
• 1 spatula
• 1 whisk
• about 48 (yes, 48) mini muffin-tins and liners

Ingredients:

• 6 squares of unsweetened chocolate (1 oz./30g each)
• 6 Tbsp of butter (Hint: two finger-widths on a stick of butter is about 1 Tbsp)
• 1 cup of white sugar
• 3 large eggs
• 4 1/2 tsp of all-purpose flour
• 3/4 tsp of vanilla extract

Directions:

Preheat oven to 325F (160C)

Heat the chocolate squares with the butter for around 3 to 4 minutes at 50% power in your microwave. Since 50% of 10 = 5, on most microwaves you should heat at Level 5. (any points for that Mme?)

Cool slightly, then whisk in the sugar, eggs, flour, and vanilla extract until smooth.

Put your mini-muffin liners into your mini-muffin tins and spoon in the batter so that the liners are about half-full.

Bake for 20 minutes, or until the cupcakes are puffed and a tooth pick stuck in the center comes out clean.

Extra:

These cupcakes are so rich, icing isn't necessary. But after they come out of the oven, you can press a chocolate chip into the center.