These cupcakes were amongst the best I have ever made. And they were a complete and utter stuff up.
I had attempted to make a flourless chocolate cake earlier that day, but my oven is stuffing up and while the cake burnt to a crisp in no time on the outside, it was a big gooey mess on the inside.
But I had to bring cupcakes to a party, so as an alternative I decided to make some vanilla cupcakes, with the goo in the middle.
If you want to replicate exactly as I did, use the below. Or for a similar recipe, replace the chocolate cake with a ganache (melt 200g of chocolate with half a cup of cream).
FLOURLESS CHOCOLATE CAKE
250g dark chocolate, roughly chopped
2 tablespoons vegetable oil
2 tablespoons low fat milk
200g (2 cups) hazelnut meal
5 large eggs, separated
110g (?? cup) CSR Logicane??? Low GI cane sugar
Berries to serve
1.??Preheat oven to 180??C conventional or 160??C fan forced. Grease sides and line base of a 20cm spring-form pan.
2.??Place chocolate, oil and milk in a heatproof bowl over a pan of simmering water. Do not let the base of bowl touch the boiling water. Stir with metal spoon until chocolate has melted. Set aside to cool slightly.
3.Combine melted chocolate, hazelnut meal, egg yolks and CSR Logicane Low GI cane sugar in a bowl and mix to combine.
4.Beat egg whites with an electric mixer, until stiff peaks form. Fold egg whites into chocolate mixture and spoon into prepared pan.
5Bake for 45 minutes or until firm. (or just use the goo inside your cupcakes!)
- 1 1/2 cups self-rising flour
- 1 1/4 cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups sugar
- 4 large eggs, at room temperature
- 1 cup milk
- 1 teaspoon vanilla extract
- Vanilla Buttercream, recipe follows
Preheat oven to 350 degrees F.
Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.
In a small bowl, combine the flours. Set aside.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.
The vanilla buttercream we use at the bakery is technically not a buttercream but actually an old-fashioned confectioners’ sugar and butter frosting. Be sure to beat the icing for the amount of time called for in the recipe to achieve the desired creamy texture.
1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners’ sugar
1/2 cup milk
2 teaspoons vanilla extract
Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.
HOW TO PUT THE GOO IN:
Spoon enough mixture into the cupcake tin to cover the bottom completely. Put a teaspoon worth of the chocolate cake in the centre, then cover completely with vanilla cupcake.
The result was just SO good. Seriously, the goo in the middle was a nice surprise for everyone and because it was a flourless chocolate cake, it was so rich.