A Goodie is a Cupcake so rich that it doesn’t need frosting.
This version of the Chocolate Goodie is Lovingly Adapted from Robert Irvine’s Impossible to Easy Cookbook.
6 oz semisweet or bittersweet chocolate
2 sticks lactose-free butter
1 ½ cups plus 1 tbsp sugar
¾ cup flour
2 tbsp cornstarch
¼ tsp salt
4 eggs (best with 2 XL and 2 large eggs)
Preheat oven to 350 degrees and line cupcake tins with 16 to 18 liners, or use mini cupcake tins, in which case this would make several dozen.
Melt chocolate in the microwave, stirring every 30 seconds with a spatula, until piping hot — Immediately add in chunks of softened butter and vigorously whisk to melt the butter the rest of the way. Set aside to cool. It needs to cool before you add the eggs.
In a large mixing bowl, which will ultimate hold all of the batter, combine the sugar, flour, cornstarch, and salt.
Add chocolate-butter mixture to the dry ingredients and incorporate using your largest wooden spoon.
Add the first 2 eggs to the batter and stir vigorously until just about combined. Then add the second 2 eggs and stir vigorously until fully incorporated. Do not over-mix, or the batter will become tough.
Fill the cupcake liners about ¾ full. I like to use an ice cream scoop. In fact, I bought a fancy ice cream scoop specifically to scoop cupcakes with 😉
Bake 19 to 24 minutes (it will take about 12 minutes if using mini cupcake tins).