Ice Cream Cupcakes
2 and a Half sticks of unsalted butter
24 oz (by weight) chocolate chips
2 and a half cups of sugar
1 and a half cups flour
1 standard shot glass full to the brim of Jack Daniels*
1 standard shot glass half full of pure vanilla
In a double boiler melt chocolate and butter together
In a mixing bowl combine all other ingredients
SLOWLY add melted chocolate and butter to egg mixture (if you add it too fast you will have scrambled eggs - not good eats)
Line a 13x9 glass baking dish with parchment paper**
Pour in batter
Bake at 380 degrees for 42 minutes or until a toothpick comes out clean on an edge. The middle will NOT come out clean.
Let cool on counter-top, then cover and refrigerate overnight.
Next day, cut into small squares and enjoy.***