This is a rich chocolate cake for chocolate lovers! One will certainly satisfy you! No bothersome whipping! You just have to melt and mix, but it expands! These were popular at bake sales! ! This sells out every year, so please try it out!
Break up the bars of chocolate into small pieces and melt in a double boiler heated to 60 degrees Celsius.
Mix the butter in with the melted chocolate and melt together.
Preheat the oven to 170°C.
In a separate bowl, mix the eggs and sugar. If you whip it, it will deflate after baking, so watch out!
Add Step 4 to 2 and mix together with a whisk.
Sift the flour and baking powder into the batter. Mix up from the bottom using a rubber spatula.
If using a round baking pan, line with parchment paper or lightly grease with butter and lightly dust with flour. Spoon the batter into the pan. They will expand while baking, so if using a muffin tin, fill it 50~60% full.
Bake at 170°C for about 20 minutes and enjoy!
Story Behind this Recipe
This is not allergen-free. This is the star item of our annual bake sale. It's great to express gratitude for the staff and teachers of your preschool, for your customers, or clients. This is a perfect cake for expressing your gratitude, so the name "Gratitude Chocolate Cupcakes"
If you use a small cake pan, it's easy to over-bake and dry out. If you're using a skewer or a toothpick to check it as a pound cake, it's ready when there's just a bit of loose batter on the skewer or toothpick. Be careful not to over-bake. If using a large cake pan, please use the recipe for "Large Gratitude Chocolate." Any kind of butter is okay, so don't worry about if it's salted, un-salted, or even margarine. Just use whatever you have on hand.