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What happens when???

post #1 of 43
Thread Starter 
I've read many times about people adding a piece of chocolate bar to their cupcake just befr baking... I'd like to try this tecnique , but i was hoping to find out ahead of time what happens to the chocolate once the cupcakes are baked & cooled??? Does is just melt while baking & incorporate with the batter? I will not be eating them while warm so I'm wondering if adding a piece of milk chocolate to a chocolate cupcake makes any difference?

TIA thumbs_up.gif
post #2 of 43
I have heard that some people say that it creates a gooey center, but I have tried this with chocolate kisses and after they cool, they are just a hard blob of chocolate in the middle. Not a good thing if you are not expecting a hard ball of chocolate in the middle of your cuppy.

Now, I know that many people have talked about just thrusting in a large tip and filling a cuppy, but I prefer to take a small round circle cutter and make a small core in the middle. I can make a tiny one or a biger one (I usually do the big one) and then you can fill that with a rich gooey chocolate mousse or ganache. Much more edible, creamy and delish instead of a hard ball of chocolate.
post #3 of 43
I use the bismark tip (I think that's what it is!) to fill my cuppies. It's a long one with an angled hole at the tip. Just jab 'er in and squeeze. Be careful not to fill too full or you'll explode the cuppie, but if you just cause some cracking on top, its not a big deal as long as you're putting a nice big buttercream swirl on top! YUMMY!

I've never tried a solid piece of chocolate in the middle. I would think it would harden upon cooling. But I bet a reese's pb cup inside would be yummy!
post #4 of 43
i have actually wondered this myself, and experimented with Kisses, PB cups, pieces of cookies, and even Ferrero Rocher and Lindt truffles. My favorite wasLindt truffles! they stayed melted after the cupcake cooled, and was absolutely delicious! be careful with your cupcake recipe, though, because it adds oils, o if you have a very moist recipe, cut down on the oil or it will be greasy when you bite into it.
post #5 of 43
Thread Starter 
Quote:
Originally Posted by cupcakefrost

i have actually wondered this myself, and experimented with Kisses, PB cups, pieces of cookies, and even Ferrero Rocher and Lindt truffles. My favorite wasLindt truffles! they stayed melted after the cupcake cooled, and was absolutely delicious! be careful with your cupcake recipe, though, because it adds oils, o if you have a very moist recipe, cut down on the oil or it will be greasy when you bite into it.


Did the Ferrero solidify once cooled? Sounds like a dilish combination!!!
post #6 of 43
Here's the thing with chocolate and chocolate candies........the chocolate candies like hershey's kisses, etc. are all tempered chocolate. Meaning it has been raised to a certain temperature and then cooled and raised and cooled (however the process goes) so that it WILL resolidify once it cools again.

If you use good quality untempered chocolate....once it melts it will not resolidify again. That's what you want to plunk into your cake batter!
God's Word will either keep you from sin;
or sin will keep you from God's Word.
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God's Word will either keep you from sin;
or sin will keep you from God's Word.
Reply
post #7 of 43
I like to make ganache using the 2:1 ratio, like for making truffles, and I make a round truffle, and stick that into my cupcake or mini-cakes.....yummy and melty!!!!
post #8 of 43
i have done milkyways inside my cupcakes and after cooled...( were talking the next day) they had a nice gooey caramel centers and no hard blobs of chocolate...and my guests loved them..
post #9 of 43
Thread Starter 
Quote:
Originally Posted by KHalstead

If you use good quality untempered chocolate....once it melts it will not resolidify again. That's what you want to plunk into your cake batter!



What's a good brand of Chocolate to use then?
Thanks for the tip thumbs_up.gif
post #10 of 43
Yah, I can agree with the yukiness of using kisses in the middle. They're great for about an hour. icon_rolleyes.gif Later they're hard again, and a little chalky from being baked. Yuk. But yah, ganache is another story. (And, Lindt truffles are either a gift directly from God, or an invention of Satan's. I've yet to figure that out.) icon_lol.gif
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
post #11 of 43
Thread Starter 
So do you use a full lindt truffle for a reg size cupcake ir just half?
sounds devine thumbs_up.gif Can't wait to try it icon_biggrin.gif
post #12 of 43
Quote:
Originally Posted by Melvira

(And, Lindt truffles are either a gift directly from God, or an invention of Satan's. I've yet to figure that out.) icon_lol.gif


icon_lol.gif
post #13 of 43
Quote:
Originally Posted by jovigirl

So do you use a full lindt truffle for a reg size cupcake ir just half?
sounds devine thumbs_up.gif Can't wait to try it icon_biggrin.gif



Well, I'm into decadence, so I've used the whole thing. icon_redface.gif I recently found the bags of Lindt truffles on sale at WalMart, the bags that are normally almost $4... $1!! I bought every bag they had! icon_redface.gif Checking out was fun that day. Of course they know me, so they weren't shocked!
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
Melvira: Mistress of the dark... chocolate!

Well that's just great. Peanut butter in my crack.
Reply
post #14 of 43
OOOOOHHHHHHH!!! I LOVE Lindt truffles!! I will def be trying them in my cuppies for the 4th coming up! Thanks!
post #15 of 43
Quote:
Originally Posted by Melvira


Well, I'm into decadence



I think more people should be into decadence! I certainly am.
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