Fudgy Baby Cakes

• 6 (1-oz.) semisweet chocolate baking squares
• 1 cup butter
• 1 3/4 cups sugar
• 1 cup all-purpose soft-wheat flour
• 4 large eggs
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• Paper baking cups
• Vegetable cooking spray
• Powdered sugar

1. Preheat oven to 350 degrees.
2. Pour water to a depth of 1 inch into bottom of a double boiler over medium heat; bring to a boil. Reduce heat, and simmer; place chocolate and butter in top of double boiler over simmering water. Cook, stirring occasionally, 5 to 6 minutes or until melted. Remove mixture from heat, and cool 10 minutes.
3. Whisk together sugar, flour, and eggs in a large bowl; add chocolate mixture, stirring just until combined. Stir in vanilla and salt.
4. Place paper baking cups in 2 (12-cup) muffin pans, and coat with cooking spray; spoon batter into cups, filling two-thirds full.
5. Bake for 12 to 15 minutes. Be careful not to over bake; they should be gooey. (They will crack and sink in the middle; this is normal.) Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely.
6. Sift powdered sugar over the top of each cupcake.

semisweet chocolate baking squares, butter, sugar, allpurpose softwheat flour, eggs, vanilla, salt, baking cups, vegetable cooking spray, powdered sugar

Taken from www.myrecipes.com/recipe/fudgy-baby-cakes (may not work)