Self-Frosting Cupcakes
Updated: Feb 20, 2021
I have a life-long obsession with these crackly cupcakes, so much so that I am truly hesitant to share the recipe, I want it all to myself! Enjoy my family’s secret easy treat.
Active Time: 20 Minutes, Total Time: 1 Hour
1 cup butter (2 sticks)
3/4 cup semisweet chocolate chips, or
chopped chocolate
4 eggs at room temperature
1 1/2 cup granulated sugar
1 teaspoon vanilla extract
1 1/2 cup all purpose flour
Preheat oven to 325 F, grease a 12 cup muffin tin with butter. I do not recommend using cupcake liners for this recipe.
On medium heat in a small pan, let the butter melt completely. Remove from heat, add in the chocolate chips and stir rapidly until smooth and melted.
In a large bowl, whisk eggs and sugar until foamy, then add vanilla.
Once chocolate/butter mixture has cooled slightly, pour into the egg mixture in a slow stream, whisking rapidly until combined.
Add flour in 3 sections until smooth, no need to overmix.
Fill each muffin cup equally, unlike other recipes, you want to fill the batter almost to the rim of each cup! The cupcakes develop a beautiful, crackly dome this way.
Bake for 30-40 minutes, baking time can vary, keep a close eye toward the end of bake time. A toothpick will not come out clean! They cupcakes should be very puffed up, and look slightly gooey, don’t worry, they continue to bake in the pan. Let sit until completely cool before removing.
Store at room temperature in an airtight container for up to 3 days.