Ooey-gooey Stuffed Cupcakes
(from freeshebacchus’s recipe box)
Source: Emeril Lagasse (from RecipeThing user dubuisso)
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup Sifted Cocoa Powder -- for chocolate cupcakes
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg -- cracked into a small cup or saucer
- 1 stick unsalted butter -- softened
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1/2 cup hot water
- ***OOEY-GOOEY FILLING***
- 6 ounces cream cheese
- 1/4 cup sugar
- 6 ounces bittersweet chocolate chips
- 1/4 cup flaked sweetened coconut
- ***CHOCOLATE SAUCE***
- 1 cup heavy cream
- 8 ounces semisweet chocolate -- chopped
- 2 teaspoons vanilla extract
Directions
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Preheat the oven to 350 degrees F. Line 1 (12-cup) muffin tin with 12
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paper muffin-tin liners and place 4 paper muffin-tin liners inside
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another muffin tin. Add 2 tablespoons of water to each of the paperless
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muffin wells. In the bowl of an electric mixer, combine the flour,
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sugar, cocoa powder, baking soda, and salt. Add the remaining
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ingredients, adding the hot water last. Beat with an electric mixer
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until smooth. Divide the batter evenly among the paper muffin-tin liners.
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In a small bowl, beat the cream cheese with the sugar. Fold in the
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chocolate chips and coconut. Drop the cream cheese mixture into the
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center of the cupcakes. Bake for 20 to 25 minutes, until the cupcakes
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rise and a toothpick inserted into the center comes out clean. Remove
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from the oven and transfer to a wire rack to cool completely. Drizzle
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chocolate sauce over cupcakes when serving.
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Chocolate Sauce: In a small, heavy saucepan, bring the cream to a bare
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simmer over low heat. Place the chocolate pieces in a medium bowl. Add
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the cream into the chocolate and let sit for 3 minutes. Add the vanilla
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and whisk until the chocolate melts and the sauce thickens.
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Yield: 16 cupcakes Prep Time: 20 minutes Cook Time: 25 minutes