
Now that Chili's has closed, the quest for the perfect Chocolate Molten Cake recipe has intensified. While looking for something else last week, I found a recipe that I had clipped from the February 2005
Sunset magazine. The oven was already heated for Friday night pizza and it took just a couple minutes to stir together the batter and scoop into muffin cups. Twenty minutes later ... Chocolate Molten Cake. Perfect Chocolate Molten Cake. The search is over. These cakes--or cupcakes, really--were so easy, and so good. Wonderful with Vanilla Bean ice cream. I didn't take the time tonight, but dust the plate with cocoa and powdered sugar, add a few squiggles of chocolate sauce ... perfection.
So, here's the recipe:
1 1/3 cups chocolate chips (I used milk chocolate)
1/4 cup butter
1/3 cup sugar
1/2 teaspoon vanilla
2 eggs
1 cup flour
6 large marshmallows (I used the new Strawberry flavor)
Melt chocolate chips and butter and stir until chocolate is melted (I microwaved for 1 minute, but the recipe said to use a double boiler). Whisk in sugar, vanilla, and eggs. Stir in flour. Fill 6 1/2 cup muffin cups with half of the batter. Press a marshmallow into each of the muffin cups. Fill cups with remaining batter. Bake at 350 for 18 minutes, or until tops are cracked and dry. Remove from oven and let stand for 10 minutes (or until you can run to the store and buy vanilla bean ice cream). Run a knife around the edge of muffin cup, and gently remove cupcake from muffin cup. Serve warm with ice cream.
I used my silicon muffin pan and it was perfect for this recipe. I suspect that the cupcakes might not be easily removed from a metal pan without some sort of preliminary intervention, like greasing or spraying the pan prior to filling. Cupcake liners would also work.