As before, this is the CCCC better known as Cake Central Cupcake Club! New members (like me) are always welcome!
Here is Grandma G's explanation from the first post:
Now for the recipe!!! I am definitely interested to hear people's results with this one as it stands, and thereafter any doctoring that may occur (I know many people usually fill their CCs differently, for example)! I'm hoping this isn't a repeat for you all...
Recipe #10 -- Ooey-Gooey Stuffed Cupcakes
Recipe courtesy Emeril Lagasse, 2002
Yield: 16 cupcakes
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
Directions
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.
ENJOY!
...And everyone can go ahead and PM me a number 1-1000 by Feb 4th (unless anyone calls for a longer/shorter time frame) and then we'll move on to #11!
Also, here are the links to the previous CCCCs:
Carrot Cake
Lemon
Tomato, Basil, & Mozza
Peanut Butter Brownie
Meemaw's Peachy Keen CCs
Vanilla Coffee
Cranberry CCs with Maple Cream-Cheese Frosting
Banoffee
Cookies & Cream
Here is Grandma G's explanation from the first post:
Quote:
Quote:
I thought it would be fun to start a Cupcake Club like Oprah's Book Club and test out different cupcake recipes. The intention of the CCCC is to explore new recipes and techniques.
This is no place for bashing... constructive criticism only. You can say you didn't like a recipe, but say why, and if you have suggestions for 'fixing' that issue. Example: "The flavor was good but the cake was too dry, so I added 1/4 c. more oil and 1 egg." Or something to the effect of, "They came out dry, did anyone else notice that? What did you do to fix it?"
The first time you should follow the recipe as it is given, otherwise you're not truly testing the recipe. Then... if you loved it... you're done. If you felt it could be improved, make your improvements and post what you did.
...Anyone can jump in any time! If the sound of the recipe doesnt appeal to you then try the next one.
Thanks to the ladies on the How about a thread to seriously discuss making cupcakes?????" thread for helping me out with this!
Rules:
1. Have fun!
2. No bashing!
3. Start with original recipe.
4. Give constructive criticism.
I thought it would be fun to start a Cupcake Club like Oprah's Book Club and test out different cupcake recipes. The intention of the CCCC is to explore new recipes and techniques.
This is no place for bashing... constructive criticism only. You can say you didn't like a recipe, but say why, and if you have suggestions for 'fixing' that issue. Example: "The flavor was good but the cake was too dry, so I added 1/4 c. more oil and 1 egg." Or something to the effect of, "They came out dry, did anyone else notice that? What did you do to fix it?"
The first time you should follow the recipe as it is given, otherwise you're not truly testing the recipe. Then... if you loved it... you're done. If you felt it could be improved, make your improvements and post what you did.
...Anyone can jump in any time! If the sound of the recipe doesnt appeal to you then try the next one.
Thanks to the ladies on the How about a thread to seriously discuss making cupcakes?????" thread for helping me out with this!
Rules:
1. Have fun!
2. No bashing!
3. Start with original recipe.
4. Give constructive criticism.
Now for the recipe!!! I am definitely interested to hear people's results with this one as it stands, and thereafter any doctoring that may occur (I know many people usually fill their CCs differently, for example)! I'm hoping this isn't a repeat for you all...
Recipe #10 -- Ooey-Gooey Stuffed Cupcakes
Recipe courtesy Emeril Lagasse, 2002
Yield: 16 cupcakes
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
Directions
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.
ENJOY!
...And everyone can go ahead and PM me a number 1-1000 by Feb 4th (unless anyone calls for a longer/shorter time frame) and then we'll move on to #11!
Also, here are the links to the previous CCCCs:
Carrot Cake
Lemon
Tomato, Basil, & Mozza
Peanut Butter Brownie
Meemaw's Peachy Keen CCs
Vanilla Coffee
Cranberry CCs with Maple Cream-Cheese Frosting
Banoffee
Cookies & Cream
