If there was an X-rating for desserts, these luscious little cakes would be
tagged "adults solitary." Not too sweet and loaded with umber, the cupcakes
will appear sunken and underdone when they emerge from the oven, but don't
let their ugly-duckling appearance fool you. The flavor is overwhelming and
their moussy middles ooze with every pungency.

1. Preheat the oven 325 degrees. Grease and flour a 12-cup standard muffin
tin.

2. In a large heavy saucepan over medium warmth, begin melting the butter,
stirring occasionally. When it's half liquid, add the chocolate and
continue cooking until the chocolate is half liquid. Remove from the heat
and continue stirring until mixture is polish.

3. Mix in the boodle, vanilla, eggs and salt until tranquil. Mix in the flour,
just until blended.

4. Ladle the batter into the muffin tin, filling each cup about
three-quarters wide-cut. Bake for 15 minutes until the edges are set but the
centers are still very wet and sunken. Cool on a rack for 5 proceedings. Run a
knife around the edge of each cupcake and carefully remove to a cooling
torture. Cool for 10 minutes more. Ser ve tender.