Cccc #10 - Ooey Gooey Stuffed Cupcakes
Baking By Adrian12 Updated 18 Oct 2010 , 4:37am by JessDesserts
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:
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
Ok - I'm in on this one. Bring on the oo and the goo!
BAM !! Hello everyone!!!!!
Ooey & gooey in the title....how can it be bad?!?!?
Count me in!
Jess 
Yay! I am so excited to see so many people chiming in already. I bought my ingredients yesterday but I won't have time to bake today, so if anyone gets a chance before I do, let us know how it goes! I am so curious to see how the cream cheese/coconut/chocolate filling turns out and just how ooey gooey are we talking here? Will we need to eat these in the dark? 
I was thinking just to leave it out. But if you wanted, you could add slivered almonds, sliced raisins or more chocolate chips (that's what I'm doing (=....)
Wow I sure hope I get a chance to try these. They sound wonderful. 
I made these last night, but haven't drizzled the chocolate sauce yet since it says to do that just before serving. They smelled so ridiculously tasty that I had to try one. So good! I'm not sure they look very yummy, but I really enjoyed my bite of ooey gooey goodness. Here's how mine ended up looking:
Oh They do look yummy ! So were they pretty Ooey gooey then ??
I made these cupcakes. I'm not so hot on them but I never have any luck when I use butter instead of oil in my cakes. I like the filling and always the ganache but the cake came out crumbly. It's not one of those cupcakes that I say that I've got to make again. The combination just didn't work for me especially when I've used much less expensive ingredients and made better cupcakes.
I am experimenting with the gelatin butterflies. I'm not totally happy with this one but it takes a little trial and error so I'll keep working on them.
Photos are the #10 CC's with marshmallow flowers and one with the gelatin butterfly I'm working on.
grandmaG your cupcakes are great! I love the flowers.
You said they're marshamallow flowers? How do you do that? Do the marshmallows already come colored? or do you color them? and then cut and shape them?
If you check back after you clean the house, i'd love to know!!
TIA
Jess
I'm still lurking. 
I leave my E-mail on while I'm doing other things and it lets me know! Those are the mini colored marshmallows. Just flatten on the side of them and cut in threes. I used a skittle for the middle. They work better if you sit them out and let them dry a little bit.
I would use this filling with a different chocolate cupcake recipe and omit the coconut. It's probably just me but I just can't make good cakes unless it's made with oil or a combination of the two. Oh and also I think I would mix filling with Bettercreme or whipped cream to make it not so thick.
GrandmaG - that cupcake looked divine. It is sad that I have to wait until a "special" occasion to bake these...DH on diet. Valentine Day is right around the corner YEH!
I just found this thread...Gramma, I'm wondering what it would taste like with a vanilla/white cake? Also, your flowers are so cute, and where is the gelatin butterfly info? (did I miss that?)
May I be in the Cupcake Club? Please Please Please!
HeavenLeeCakes.. Of course you can be in the cuppy club ! Welcome ! We love to drag new members into our cuppy world!
I hope you come with lots of new recipes and ideas !!!!
This is where I got them.
http://www.cakeconnection.com/gelatin.htm
Bobwonderbuns was talking about them. I have no idea how to get them to look like their picture. Their book isn't coming out until Spring.
This is the thread. Take a look at Bob's butterfly cake picture. Just click on her pictures and find the one with the teal butterflies.
http://cakecentral.com/cake-decorating-ftopic-615137-15.html
Welcome anyone to this cupcake club! The more recipes and buddies we can get the better!
Oh also I think the filling would be great in vanilla cupcakes! I got thumbs up on the filling. I was hesitant on the cake before I made it. I never put an egg or butter in my chocolate cake recipes unless it's a doctored mix. But I wanted to make it with the original recipe. I keep hoping I will find a good recipe that asks for butter instead of oil but so far haven't found one I like.
On the butteflies; I received the sheet right away. They must be busy though because they said when I paid them if I had any questions to e-mail them and I did and hadn't heard back. Bobwonderbuns helped me out though.
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