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Hoo Rah Hoo Rah Cupcake!

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Thursday, 03 November 2011
List of viewable recipes from "The Butch Bakery Cookbook" by David Arrick

Recipe from The Butch Bakery Cookbook by David Arrick (Wiley, 2011)

A Black-Bottom Devil's Food Cupcake filled with Chocolate Chip Cheesecake and topped with a big Chocolate Drizzle

ImageIt'll be like you're in the stands screaming Hoo Rah when you bite into one of these. Cheesecake inside a devil's food cupcake? How could we go wrong? Then we couldn't help ourselves. We had to gild the lily and top them with some more chocolate. HOO RAH!

Makes 12 cupcakes

For the Chocolate Chip Cheesecake Filling:

  • 1 large egg, broken into a small bowl
  • 8 ounces cream cheese, softened
  • 1/3 cup firmly packed light brown sugar
  • 1 teaspoon pure vanilla extract
  • 3/4 cup semisweet chocolate chips

For the Black-Bottom Devil's Food Cupcakes:

  • 1/3 cup mild vegetable oil
  • 1 cup firmly packed light brown sugar
  • 1 cup water
  • 1 tablespoon white vinegar
  • 1 tablespoon pure vanilla extract
  • 1 1/2 cups unbleached all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

For the Chocolate Drizzle:

  • 1/4 cup heavy cream
  • 1 teaspoon light corn syrup
  • 1/2 cup semisweet chocolate chips

Place a baking rack in the center of the oven and preheat the oven to 350°F. Line two 6-cup jumbo-size muffin pans with liners and set aside.

Make the Filling: In a small mixing bowl, with an electric mixer on medium speed, beat together the egg, cream cheese, brown sugar, and vanilla until smooth. Stir in the chips and set aside.

Make the Cupcakes: In a medium-size mixing bowl, whisk together the oil, brown sugar, water, vinegar, and vanilla until the brown sugar is dissolved. Place a strainer over the mixing bowl and sift the flour, cocoa powder, baking soda, and salt over the wet ingredients. Mix just until all the dry ingredients are incorporated.

Fill each prepared muffin cup with 1/4 cup batter, about 1/2 full, and top the center of each cupcake with 2 tablespoons of the cheesecake filling. Bake, rotating the pans halfway through, until the cake and filling are just firm to the touch, about 25 minutes. Leave the cupcakes in the pan on a rack to cool for 5 to 10 minutes. Transfer the cupcakes to the wire rack to cool completely before drizzling with chocolate, about 1 hour.

Make the Chocolate Drizzle: In a small saucepan, heat the cream and corn syrup until very hot but not boiling. Remove from the heat, and stir in the chips until smooth. Let cool slightly.

Cupcake Construction: Using a measuring tablespoon, thickly drizzle 1 tablespoon of the chocolate drizzle over each cupcake. Cupcakes can be refrigerated for up to 3 days in an airtight container, or frozen for 1 month.


Last Updated ( Friday, 04 November 2011 )
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