Cake Recipes
Ooey-Gooey Stuffed Cupcakes
Yield: 16 cupcakes
Ingredients
Cupcakes
- 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
- 1/2 cup (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 granulated 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
Instructions
- Heat 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.
Cupcakes
- 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.
Ooey-Gooey Filling
- 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 wooden pick 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
- 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 extract and whisk until the chocolate melts and the sauce thickens.
Attribution
Emeril Lagasse - The Ooey Gooey Show