Because we’re a mix and match kind of group, we like to take a little of this, a pinch of that and see what we come up with. This is never more fun than experimenting with one of our favorite desserts; cupcakes. Armed with a recipe for dark chocolate cupcakes (that are supposed to be stuffed with peanut butter filling) found on www.howsweeteats.com, the Midlife Road Trip test kitchen decided to see just how much chocolate we could stuff into a cupcake. Is there ever such a thing as too much? Our sweet tooth voted ‘No’. #Recipe
Dark chocolate cupcakes
2 1/4 cups all purpose flour 1/2 c. dark cocoa powder
2 1/2 tsp baking soda 1 tsp salt
1 1/2 c. brown sugar (light or dark) 2 eggs
2 tsp vanilla 1 c. milk
1 c. plus 2 Tbsp. heavy cream 1 c. butter (melted)
4 Tbsp. sour cream
1/2 c. homemade fudge sauce (recipe below)
Whisk egg and sugar until no lumps remain. Add milk, cream, butter and vanilla and mix until well combined. Sift together dry ingredients and add to liquid mixture. Mix until smooth then swirl in fudge sauce. In muffin tin with liners, measure 1/4 c. into each cup. Bake for 15-18 minutes. Let cool.
Dark chocolate fudge sauce
1 c. sugar 1 c. dark cocoa powder
2 Tbsp. flour pinch of salt
1 c. boiling water or scalded milk 1 Tbsp. butter
1 tsp vanilla
Combine sugar, cocoa, salt and flour in a bowl or pot over a double boiler. Bring water or milk to a boil in a saucepan . Gradually add hot liquid to sugar mixture, stirring constantly until mixture thickens. Once it’s reached the desired thickness, remove from heat and stir in butter and vanilla. Use 1/2 cup sauce in cupcake batter and drizzle desired amount over frosted cupcakes.
2 3/4 -3 c. powdered sugar
6 Tbsp. butter
5 Tbsp. evaporated milk
Sift together sugar & cocoa. In mixer, cream butter & alternate adding sugar mixture and evaporated milk. Blend in vanilla.
1 1/2 c. whipping cream 1/4 c. light corn syrup
12 oz. pkg semi-sweet chocolate chips 1 tsp. vanilla
Bring whipping cream and corn syrup to a simmer. remove from heat. Stir in chocolate and vanilla. Let stand 2 minutes. Whisk until smooth and melted. Cover and chill 90 minutes or until thick enough to spread.