Only four ingredients and one bowl – and you easily have individual chocolate cakes. Because you’re using milk chocolate, no need to add additional sugar. Yields 8–10 cupcakes.
Heat the oven to 340 degrees Fahrenheit (170 degrees Celsius) and line a muffin pan with paper cupcake holders.
Break the chocolate into squares and place in a bowl. Melt in the microwave or a double boiler until completely melted.
Add oil and stir well.
Add eggs one at a time, stirring between each addition.
Add flour and mix just until smooth.
Pour the batter into the cases and fill almost to the rim.
Bake for 15–20 minutes or until the cakes have risen and set. Cool completely.
Dissolve the chocolate in microwave or a double boiler.
Dip the top of each cake in melted chocolate, decorate with candies and serve.
Best served warm or at room temperature.
The recipe can also be prepared in a single nine-inch (20-centimeter) round pan. The baking time will be longer.