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Warm Chocolate Cupcake w/ Hot Fudge Sauc

Source of Recipe

Posted by Mary Ellen


List of Ingredients

Sauce
12 ounces bittersweet chocolate, chopped
1/3 cup unsweetened cocoa powder
3/4 cup light corn syrup
1/2 cup heavy cream
1/3 cup sugar
Pinch of salt
6 tablespoons unsalted butter, cut into pieces
1 teaspoon vanilla

Cupcakes
Nonstick vegetable oil spray
1 cup all-purpose flour
2/3 cup sugar
1/2 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2 eggs
3/4 cup buttermilk
1/4 cup sour cream
6 tablespoons unsalted butter, melted
1/2 cup peeled and grated raw red beets
1 quart vanilla bean ice cream
Whipped cream for garnish



Recipe

To make the sauce: Melt the chocolate in the top of a double boiler over simmering water, stirring until smooth. Stir in the cocoa powder. Remove the top insert of the double boiler and set aside.

Combine the syrup, cream, sugar and salt in a 1-quart saucepan over low heat. Stir until the sugar dissolves. Simmer over low heat for 5 minutes. Remove from heat. Stir in the butter and vanilla.

Pour the sugar mixture into the chocolate and stir to blend. Use the sauce warm, or let it cool (may be made ahead and stored in the refrigerator for up to 5 days).
To make the cupcakes: Preheat the oven to 350 degrees. Spray 8 muffin cups with nonstick spray.

Sift the flour, sugar, cocoa powder, baking soda, baking powder and salt into a large bowl.

Combine the eggs and buttermilk in the bowl of an electric mixer and beat until blended. Add the sour cream, mixing only until the streaks begin to disappear. Add the melted butter and mix until just combined. Stir in the dry ingredients. Gently fold the beets into the batter.

Spoon the batter into the muffin cups, filling each half full. Bake for 20 to 30 minutes, until the tops spring back when lightly touched. Transfer the pan to a rack and let cool slightly.

To assemble: If necessary, reheat the fudge sauce (in the top of the double boiler over simmering water).

Split the warm cupcakes in half. Place each bottom half on a serving plate. Top each with a scoop of ice cream; cover with the cupcake top. Ladle some hot fudge sauce over each and garnish with a dollop of whipped cream.
Serves 8.