Carolina Kitchen in College

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Melt In Your Mouth Chocolate Surprise: Molten Cupcakes June 10, 2010

Filed under: Uncategorized — mdebaugh @ 5:16 am


  • Basic Chocolate Ganache
    • ¾ heavy (whipping) cream
    • 8 ounces (1 1/3 cups) semi-sweet chocolate chips
    • 1 tablespoon liqueur of your choice or 1 teaspoon pure vanilla extract
    • Cinnamon Crème Anglaise
      • 2 cups whole milk
      • 5 tablespoons sugar
      • Pinch of salt
      • 4 large egg yolks
      • 1 teaspoon pure vanilla extract
      • ½ teaspoon ground cinnamon
      • Vegetable oil/Pam/Olive Oil
      • All-purpose flour
      • 1 package plain devil’s food cake mix
      • 1 cup water
      • ½ cup vegetable oil
      • 3 large eggs
      • 1 teaspoon pure vanilla extract
      • ½ teaspoon ground cinnamon
      • ¼ cup confectioners’ sugar


  • Prepare the Basic Chocolate Ganache, cover it with plastic wrap, and place it in the refrigerator to chill.
    • Place cream in a small heavy saucepan over medium heat. Bring it to a boil stirring
    • Place chocolate chips in a large bowl, remove the cream from the heat and pour over the chocolate.
    • Stir with a wooden spoon until the chocolate is melted.
    • Stir in the liqueur or vanilla
    • Prepare the Cinnamon Crème Anglaise, cover it with plastic wrap right on the surface, and place in the refrigerator to chill
      • Place the milk, sugar, and salt in a heavy-bottomed, medium-size saucepan over medium-high heat. Cook, stirring with a wooden spoon, until the sugar dissolves.
      • Place the egg yolks in a medium-size mixing bowl and beat with a fork until lemon-colored.
      • Remove saucepan from the heat and ladle a large spoonful of the hot milk mixture over the egg yolks, stirring gently.
      • Transfer the yolks to the milk mixture to combine. Place pan over medium-low heat and cook, stirring constantly, until the sauce thickens.
      • Remove the pan from the heat and stir in the vanilla and cinnamon
      • Place rack in the center of the oven and preheat to 400°F. Lightly mist cupcake tin with oil and dust with flour, shake out excess flour and set aside
      • Place cake mix, water, oil, eggs, vanilla, and cinnamon in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop mixer and scrape down sides of bowl with a rubber spatula. Increase speed of mixer to medium and blend 1 ½ to 2 minutes more. The batter should look well combined and thickened.
      • Spoon 1/3 cup batter into each prepared cup, filling it about ¾ way full.
      • Drop a heaping teaspoonful of ganache onto the top of the batter.
      • Place in oven and bake for about 12-14 minutes. Remove pan from oven, let cool 1 minute.
      • Use knife to cut around edges then use fork to place warm cup cakes on serving place with crème anglaise. Shake powder sugar on top for garnesh.

~ Store cupcakes, in a cake saver or under glass dome, at room temperature up to one day. To reheat so centers are molten, place on microwave safe plate with paper towel on top for 10 seconds on high.

  • Adapted from: Cupcakes! From the Cake mix Doctor by Anne Byrn

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