Chocolate Bouchons

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 12
• 3 1/2 ounces all-purpose flour (3/4 cup)
• 1 cup unsweetened cocoa powder
• 1 teaspoon kosher salt
• 3 large eggs
• 3/4 cup granulated sugar, plus
• 2 tablespoons granulated sugar
• 1/2 teaspoon vanilla extract
• 12 ounces unsalted butter, melted (3 sticks)
• 6 ounces semi-sweet chocolate chips
• confectioners' sugar

Recipe

• 1 preheat oven to 350*f.
• 2 place muffin liners in a 12 cup muffin pan. set aside.
• 3 sift the flour, cocoa powder, and salt into a large bowl. set aside.
• 4 in another large bowl, mix eggs and sugar with a handheld mixer on medium speed for about 3 minutes, or until very pale in color. mix in vanilla.
• 5 on low speed, add about 1/3 of the dry ingredients, then 1/3 of butter. continue alternating with the remaining flour and butter. add the chocolate chips and mix to combine. the batter can be refrigerated up to one day.
• 6 fill each muffin cup about 2/3 full. place in the oven and bake for 20-25 minutes. when the tops look shiny and set(like a brownie), test one cake with a toothpick: it should come out clean but not dry.
• 7 move the bouchons in their liners to a cooling rack. after a few minutes, invert the bouchons and let them cool upside down in their liners; then lift off the liners.
• 8 the bouchons are best eaten the day they are baked.
• 9 invert bouchons and dust them with confectioner's sugar.
• 10 serve with ice cream if you like!
• 11 makes 12 servings. enjoy!