4 tablespoons butter, softened, plus more for muffin tins
1/3 cup cane sugar, plus more for muffin tins
3 large eggs
1/3 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon vanilla extract
8 oz bittersweet chocolate, melted
Optional: vanilla ice cream, strawberries, raspberries, etc.
- Heat oven to 400°F. Generously butter 6 cups of a standard muffin tin. Dust with sugar, and tap out excess.
- Cream the butter and sugar together until fluffy. Add eggs one at a time, beating well after each addition. Add vanilla. Beat in flour and salt until just combined. Beat in chocolate until just combined. Divide batter evenly among prepared muffin cups.
- Bake just until tops of the cakes no longer jiggle when the pan is lightly shaken, 8 to 10 minutes. (Don’t overbake!) Remove from oven; let stand 10 minutes.
- To serve, turn out cakes and place on plates. Serve with vanilla ice cream and fruit, if desired.