Chocolate Surprise Cupcakes

  1. Making Truffles
  2. Melt 4 ounces of the chocolate in the top of a double boiler over simmering water.
  3. Remove from heat and stir in 1 tablespoon of the butter.
  4. Transfer to a bowl and set aside.
  5. Combine cream and whisky in a small saucepan.
  6. Bring to a boil, then pour over the melted chocolate.
  7. Stir with a wooden spoon to combine.
  8. Place in the refrigerator and allow to cool, stirring occasionally, until the mixture is firm enough to handle, about an hour.
  9. Using a melon baller or a teaspoon, quickly form the chocolate mixture into eight truffle-sized balls.
  10. Place on a pan or plate lined with waxed paper and refrigerate.
  11. Making cake batter.
  12. Preheat oven to 350 degrees.
  13. Butter a muffin tin or tins with 8 cups that are each 4 inches in diameter, preferably of 1-cup capacity.
  14. Melt the remaining 5 ounces of chocolate and 10 tablespoons butter in the top of a double boiler over simmering water; stir and set aside.
  15. Beat the eggs, egg yolks and sugar together until the mixture thickens, triples in volume and forms a ribbon.
  16. Fold in the melted chocolate.
  17. Sift the flour over the mixture and quickly fold it inches.
  18. Divide the batter evenly among the prepared cups.
  19. Insert a chilled truffle in the center of each, place in the oven and bake 12 minutes, until the top springs back when touched lightly.
  20. Do not insert a cake tester.
  21. Unmold the cakes: run a knife around the edges, then place a baking sheet over the tin and, holding both together, invert, then carefully lift off the muffin tin.
  22. Serve at once with whipped cream or ice cream.
  23. YIELD 8-1 cup servings.

bittersweet chocolate, butter, heavy cream, daniels, eggs, egg yolks, sugar, flour, whipped cream

Taken from www.food.com/recipe/chocolate-surprise-cupcakes-475633 (may not work)

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