How Not to Make Chocolate Cupcakes
Step 1: Use the "Especially Dark" recipe from the hershey's site, even though it hasn't worked well for you in the past.
Step 2: Get influenced by Zero Waste Mom and decide to grease the cupcake tin, rather than line it with (recyclable!) liners.
Step 3: Overfill the muffin cups.
Step 4: Underbake.
Step 5: Try to remove them from the tin too soon.
Step 6: Decide that instead of cupcakes for special dessert you will have ice cream with cupcake crumble on top. Saves having to make frosting!
Somehow I have a hard time imagining anything with chocolate being a bad thing. Don't you get to call them sophisticated molten cakes if they are gooey in the center? And if anyone complains about the chocolate being too bitter, just look at them with pity in your eyes and say (in the most condescending voice you can muster) that true foodies only eat extremely dark chocolate and that it's only bitter to a novice.