Great concept! I make a version of these 4 every gathering we attend & they are always gone first. Who wants a hostess cupcake when you can have a confection that tastes like it just came from a Confectionery in Paris?
If you want a REALLY chocolaty cupcake, simply buy a dark chocolate fudge cake mix (yes, you can use a mix, the food police will not arrest you! simple & good) and make according 2 the package EXCEPT replace the water w/ strong coffee. Trust me, you won't taste coffee (which I hate & refuse 2 drink) but you will taste deep, dark chocolate- sigh-. ***** THEN, which sounds easier: cutting a hole in every cake and filling, then replacing the top, or simply filling the pastry bag and piping it in? Who wants 2 waste all that delicious cake?! Just pipe starting w/ the tip close 2 the middle, not the bottom. ***THEN, forget a shortening based filling. If you want over-the-top gourmet flavor that make people beg for more, make a vanilla bean Italian Meringue Butter Cream frosting. Google it, & don't use any recipe that calls for shortening- yuck. TRUE IMBC frosting has no shortening. Pipe those cakes half full of THAT, then make a chocolate ganache & while liquid & warm, fill a wilt*n squeeze bottle (used for making chocolates) & squeeze ganache all over the tops of the cupcakes. So easy to do! Oh and do yourself a really big favor- stop using regular vanilla and start using S*noma Syrup's Vanilla Bean Crush- it will take your desserts to new heights! :)
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Great concept! I make a version of these 4 every gathering we attend & they are always gone...