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Day 203 – Chocolate-filled Cupcakes

19 Feb

So, today’s cupcake, Chocolate-filled Cupcakes (recipe below from Martha Stewart), kind of broke some rules.  There’s no actual frosting.  Please.  Forgive me.  But they looked to good.  I just couldn’t help myself.

Chocolate-filled-cupcake     Mini-Chocolate-filled

The cupcakes are dense, a lot like a corn muffin. All of my chocolate sank to the bottom of the cupcakes, which made getting them out of the pan and paper cups a little challenging. They taste a little like a sugar cookie dipped in chocolate.

Chocolate-filled-top     Mini-Chocolate-filled-top

These don’t actually have a frosting. But I really wanted to try them anyway….

Chocolate-filled-half1

They are sweet, with that nice bite of bittersweet chocolate. These would be a great, easy cupcake for a brunch or last-minute get together.

Chocolate-filled-half2

Note: I actually preferred the taste in the minis. They’re small and delicate and easy to eat.

Chocolate-filled-half3

Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 3 (n/a)
  • Overall Taste: 3.5
  • Appearance: 3.5
  • Ease of Making: 4.5
  • TOTAL: 18

RECIPE

Chocolate-filled Cupcakes (recipe from Martha Stewart)

Cupcakes:

  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 6 large egg whites
  • 3/4 cup whole milk
  • 2 teaspoons pure vanilla extract
  • 2 vanilla beans, halved lengthwise, seeds scraped and reserved, beans discarded
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon coarse salt
  • 4 ounces bittersweet chocolate, cut into 12 2-inch chunks
  • 1 tablespoon confectioners’ sugar, for dusting

For directions visit Martha Stewart.

*Tomorrow: Banoffee Cupcakes*

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