Molten White Chocolate Cupcake Recipe

Directions

1. Preheat the oven to 350 degrees Fahrenheit.
2. Line cupcake tins with baking cups.
3. Stir cocoa chips and 10 tbsp butter in heavy medium sized saucepan over low heat until both are melted.
4. Add ½ tsp Rodelle Vanilla Extract and stir until incorporated.
5. Cool slightly and set aside.
6. Stir white chocolate chips and remaining butter in heavy medium saucepan over low heat until melted.
7. Add ½ tsp Rodelle Vanilla Extract.
8. Drain off extra butter fat; set aside.
9. Whisk eggs and egg yolk in a large bowl to blend.
10. Add sugar, chocolate mixture and flour.
11. Add remaining Rodelle Vanilla Extract.
12. Mix thoroughly until completely blended.
13. Pour mixture into baking cups about half way.
14. Drop ½ tbsp white chocolate into center of mixture.
15. Top with remaining batter.
16. Bake for 15 to 20 minutes or until cake is set.
17. Remove from oven and allow to rest 2-3 minutes.
18. Remove from cupcake pan and invert onto a small dessert plate.
19. Immediately dust with powdered sugar and serve.