Chocolate and coffee have always been a match made in heaven, and that's the case with this recipe for cupped cakes. Before the invention of muffin tins, cakes were often cooked in small oven-safe coffee cups, hence the name went from being cupped cake to what it's called now, the cupcake.
The original recipe calls for chicory coffee, but after searching high and low, I couldn't find any, so I substituted a strong brewed coffee. This eggless cake is an easy souffle with a lava-like center; it's sure to thrill the chocoholics in your life. While the cake cooks, there's plenty of time to light candles and sit down to a romantic dinner. Get ready to dip your spoon into this gooey cupped cake — just keep reading for the recipe.
