I got bored of making cupcakes stuffed with chocolate bars because they harden and I don't own a microwave so I couldn't possibly be re-cooking my cupcakes again and again. So one day I had some excess chocolate sauce and this idea popped up in my head! They don't last very well in the heat of Malaysia though, but I think it was still worth the effort!
Note!
Try to make the chocolate cream a day earlier in order for it to set nicely. (Semi solid-liquid)
Try to make the chocolate cream a day earlier in order for it to set nicely. (Semi solid-liquid)
Ingredients:
Batter:
1 1/2 cup self-raising/all purpose flour
1 cup brown sugar (use less if white sugar)
6 tbsp cocoa powder - more if you like it more chocolatey
1 tsp baking powder
3 eggs
3-5 tbsp milk
1 cup butter
Filling:
1/2 cup sour cream
1/2 bar of cooking chocolate (6 squares)
1/2 tsp condensed milk
1/2 tsp coffee powder
1 tbsp butter
Directions:
Filling:
Using a double boiler / heatproof bowl over a saucepan of boiling water, melt cooking chocolate. Add sour cream and stir. Add milk, powder and butter. Stir until combined. Remove from heat and let it set.
Be careful of the chocolate that you use. In Malaysia, cooking chocolate doesn't clump and mixes easily with cream. In England however, you might have to melt the chocolate initially, let it cool. Then heat up the cream and add it to the bowl of chocolate and mix vigorously.
Batter:
1. In a large bowl, sift flour, baking powder and cocoa together. In a separate bowl, mix butter and sugar until creamy. Slowly add sifted ingredients and eggs alternatively (so that the mixture doesn't get too dry) and then add in milk. Mix until smooth.
2. Preheat oven to 180 degrees celcius. In a muffin tray, add a spoonful of batter. Then add a teaspoonful of the filling, and top it off with more batter until the cup is 3/4 full. Repeat on all cups and bake for 15 minutes. Be careful to place the filling in the middle of the batter so that it doesn't ooze out excessively.
P.S: Alternatively, use chocolate squares (just bars of any plain chocolate) as the filling. Use same recipe for batter but replace step 2. by adding a square of chocolate in the middle of the batter. They will be gooey temporarily but may harden later on. This will be fine if you have a microwave to heat it up. My original recipe makes the cupcakes more moist and gooey if you like that sort of thing. ;)
Batter:
1 1/2 cup self-raising/all purpose flour
1 cup brown sugar (use less if white sugar)
6 tbsp cocoa powder - more if you like it more chocolatey
1 tsp baking powder
3 eggs
3-5 tbsp milk
1 cup butter
Filling:
1/2 cup sour cream
1/2 bar of cooking chocolate (6 squares)
1/2 tsp condensed milk
1/2 tsp coffee powder
1 tbsp butter
Directions:
Filling:
Using a double boiler / heatproof bowl over a saucepan of boiling water, melt cooking chocolate. Add sour cream and stir. Add milk, powder and butter. Stir until combined. Remove from heat and let it set.
Be careful of the chocolate that you use. In Malaysia, cooking chocolate doesn't clump and mixes easily with cream. In England however, you might have to melt the chocolate initially, let it cool. Then heat up the cream and add it to the bowl of chocolate and mix vigorously.
Batter:
1. In a large bowl, sift flour, baking powder and cocoa together. In a separate bowl, mix butter and sugar until creamy. Slowly add sifted ingredients and eggs alternatively (so that the mixture doesn't get too dry) and then add in milk. Mix until smooth.
2. Preheat oven to 180 degrees celcius. In a muffin tray, add a spoonful of batter. Then add a teaspoonful of the filling, and top it off with more batter until the cup is 3/4 full. Repeat on all cups and bake for 15 minutes. Be careful to place the filling in the middle of the batter so that it doesn't ooze out excessively.
P.S: Alternatively, use chocolate squares (just bars of any plain chocolate) as the filling. Use same recipe for batter but replace step 2. by adding a square of chocolate in the middle of the batter. They will be gooey temporarily but may harden later on. This will be fine if you have a microwave to heat it up. My original recipe makes the cupcakes more moist and gooey if you like that sort of thing. ;)
