Ooey-Gooey Stuffed Cupcakes
Source of Recipe
Emeril Lagasse, 2002
List of 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, recipe follows
Recipe
Preheat the oven to 350 degrees F. Line 1 (12-cup) muffin tin with 12
paper muffin-tin liners and place 4 paper muffin-tin liners inside
another muffin tin. Add 2 tablespoons of water to each of the paperless
muffin wells. In the bowl of an electric mixer, combine the flour,
sugar, cocoa powder, baking soda, and salt. Add the remaining
ingredients, adding the hot water last. Beat with an electric mixer
until smooth. Divide the batter evenly among the paper muffin-tin
liners.
In a small bowl, beat the cream cheese with the sugar. Fold in the
chocolate chips and coconut. Drop the cream cheese mixture into the
center of the cupcakes. Bake for 20 to 25 minutes, until the cupcakes
rise and a toothpick inserted into the center comes out clean. Remove
from the oven and transfer to a wire rack to cool completely. Drizzle
chocolate sauce over cupcakes when serving.
Chocolate Sauce:
1 cup heavy cream
8 ounces semisweet chocolate, chopped
2 teaspoons vanilla extract
In a small, heavy saucepan, bring the cream to a bare simmer over low
heat. Place the chocolate pieces in a medium bowl. Add the cream into
the chocolate and let sit for 3 minutes. Add the vanilla and whisk until
the chocolate melts and the sauce thickens.
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