Recipe

Sandwich Dark Chocolate Cupcakes Recipe

Add Step-by-Step Photos	Thegoldminer / All my dishes 1 year, 6 months ago I am not sure where I found this recipe, it looked good and the cakes where light and wonderful tasting, just great. I found a frosting recipe that I adjusted to my own and it turned out really nice. Just enough sweetness, not overbearing, and give... More Prep:20m Cook:16m Servings:4	Thegoldmine
	easy like a cupcake

Giradelli

Chopped

Good stuff

Ready to mix

Working

O yea

In the cups

Baked

Closeup cooked

Nice looking

Melting topping

Cream cheese

Mixing up topping

Cut in half

Ready to fold

Great sandwich

Close up all topped

Ready for packing-Fi

Add Photos

Does this look good? Yeah! / Nope

Fans

pinkpasta

bluewatera

m2googee

taylorsue8

sunny

minitindel

berry

Ingredients

8 T unsalted butter, cut into 4 pieces 1/4 lb ( 1 cube)

2 oz. bittersweet chocolate, chopped

1/2 C Dutch-processed cocoa 1 1/2 oz

3/4 C unbleached all-purpose flour

1/2 t baking soda

3/4 t baking powder

2 large eggs

3/4 C sugar

1 t vanilla extract

1/2 t table salt

1/2 C sour cream 4 oz

Topping

2/3 cup soft Cream Cheese

2t Karo clear or simple sugar

2t white sugar

1t cocoa powder

2 oz Bitter sweet chocolate chopped

Directions

Adjust oven rack to lower-middle position, pre-heat oven to 350 degrees. Line muffin pan with baking cup liners.

Combine first three ingredients in medium heatproof bowl. Melt ingredients using a double-boiler or a saucepan over simmering water. Whisk until smooth and combined. Set aside to cool, until just warm to the touch.

Whisk flour, baking soda and baking powder in small bowl to combine.

Whisk eggs in medium bowl to combine; add sugar, vanilla, and salt and wisk until fully incorporated. Add cooled chocolate mixture; whisk until fully combined. Alternate about 1/3 of flour mixture with the sour cream into chocolate mixture and whisk until combined. End with remaining flour mixture and whisk until batter is homogenous and thick.

Divide batter among muffin pan cups. Bake until toothpick comes out clean, 18-20 minutes. I onloy cooked them about 14-16 minutes. Toothpick came out clean.

Cool in pan on wire rack, about 15 minutes. Cool to room temperature before icing, about 30 minutes.

For topping, whip cream cheese, syrup, sugar, cocoa.

Melt chopped chocolate in bowl over boiling water

Mix melted in to chocolate

I used my very sharp Wusthof 6” sandwich knife to cut the cakes in half. I tried to but a little above the center of each. Because the topping is nice and soft, using a butter knife gather enough topping to make one pass of topping onto the top half. I held the top with a my thumb against the edge I was drawing towards so it did not break apart. It can be done. Then place the bottom to the top and you have this great sandwich. Cupcake with topping in the middle and not a mess to eat. Way fun.

Recent Gawkers