Chocolate Surprise Cupcakes
1 cup flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup sugar
1/4 cup oil
2 egg whites
1 tsp vanilla
2 oz unsweetened chocolate, melted and cooled slightly
2/3 cup buttermilk
2 tbsp chocolate cream liquer OR chocolate syrup
12 large marshmallows OR handful of mini ones
Chocolate Fudge Frosting
1 1/2 cups powdered sugar
3/4 cup cocoa powder
1/2 cup butter or baking margarine, room temp
2 tbsp chocolate cream liquer OR milk
1 tbsp coffee OR milk
1. Preheat oven to 350. Line muffin pan with 12 liners. In a small bowl, mix together flour, baking powder, baking soda, and salt.
2. In another bowl, beat together sugar and oil until well combined. Add egg whites, one at a time, beating well after each addition. Beat in vanilla and chocolate. Alternately beat in dry mix and buttermilk. Beat in chocolate syrup.
3. Scoop into liners. Bake 20-25 minutes or until tops spring back and toothpick comes out clean. Let cool in pan for 5 minutes. Remove from pan. While cupcakes are still hot, cut out the middle of each. Insert a marshmallow. If they stick up, try squishing them down while they soften from the heat. If that doesn't work, you can cover it with frosting. Or just use a handful of mini marshmallows.
4. Frosting: Beat all frosting ingredients together until smooth. Frost cupcakes after they are completely cooled.
Makes 12 cupcakes
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup sugar
1/4 cup oil
2 egg whites
1 tsp vanilla
2 oz unsweetened chocolate, melted and cooled slightly
2/3 cup buttermilk
2 tbsp chocolate cream liquer OR chocolate syrup
12 large marshmallows OR handful of mini ones
Chocolate Fudge Frosting
1 1/2 cups powdered sugar
3/4 cup cocoa powder
1/2 cup butter or baking margarine, room temp
2 tbsp chocolate cream liquer OR milk
1 tbsp coffee OR milk
1. Preheat oven to 350. Line muffin pan with 12 liners. In a small bowl, mix together flour, baking powder, baking soda, and salt.
2. In another bowl, beat together sugar and oil until well combined. Add egg whites, one at a time, beating well after each addition. Beat in vanilla and chocolate. Alternately beat in dry mix and buttermilk. Beat in chocolate syrup.
3. Scoop into liners. Bake 20-25 minutes or until tops spring back and toothpick comes out clean. Let cool in pan for 5 minutes. Remove from pan. While cupcakes are still hot, cut out the middle of each. Insert a marshmallow. If they stick up, try squishing them down while they soften from the heat. If that doesn't work, you can cover it with frosting. Or just use a handful of mini marshmallows.
4. Frosting: Beat all frosting ingredients together until smooth. Frost cupcakes after they are completely cooled.
Makes 12 cupcakes
Source: 125 Best Cupcake Recipes by Julie Hasson, 2005 p.28
Chocolate Surprise Cupcakes
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