|Dark chocolate cupcakes with fudge filling|
Just looking at these cupcakes with the fudge oozing out , makes me want to eat them up without leaving some left for my family. I’m a choc-a-holic with no shame at all. I didn’t use frosting because the filling is thick and the cake is rich.
Ingredients Makes about 12 cupcakes
8 tablespoon of butter cut into chunks
2 ounces of bittersweet chocolate 70% caro or higher chopped fine
1/2 cup of dutch process cocoa
1/2 cup of sour cream
3/4 cup of flour
1/2 teaspoon of baking powder
2 large eggs
3/4 cup of sugar
1 teaspoon of vanilla
1/2 teaspoon of salt
1 1/2 cup of heavy cream
4 tablespoon of unsalted butter cut into pieces
3 cups of semi-sweet chips
1 1/2 tablespoon of vanilla
1 Pastry bag
Decorating tip 12
Pre heat oven at 350
Combine butter, chocolate and cocoa in a double boiler over simmering water. As butter and chocolate melt whisk until smooth and set aside to cool, then blend in sour cream. In med bowl, mix together flour, baking soda and powder. In separate bowl beat eggs until blended. Add sugar, vanilla and salt. Beat until fully incorporated. Add chocolate mixture and blend thoroughly, add the rest of the flour mixture and blend.
Scoop batter in cupcake liners. Bake 13-15 mins or until toothpick come out clean.
|Leftover fudge. yummy.|
In large sauce pan, heat the and butter over low heat. Cream should be hot and butter melted, but it should not boil. Little bubbles should form. Remove from pan from heat and add in chocolate chips, stir so they are all in the cream. Set aside for a few seconds. Add in vanilla and whisk until it’s smooth and all of the chocolate is melted. Put in large bowl and set aside.
Once cupcake are cool, cut a slit in center of cupcake. Add filling to pastry bag with decorating tip. Insert
decorating tip into center of the cupcake and slowly squeeze until you see top of the cake swelling up. Remove and repeat and let it set for a few mins. Sprinkle powder sugar over cupcakes. Enjoy.
|cut at the center of cupcake|