What prompted this madness? Partially it was because I had noticed a trend lately on tv and the interwebs, everyone loves cup cakes now.Partially it was nostalgia. Cup cakes make me think back to elementary school. It would be somebody's birthday and their mom would bring in these horrible little paper wrapped "things". They would be dry and crumbly and covered with what tasted and looked like sweetened drywall paste. Ugh. Furthermore, since we were in the classroom, we ate them dry. No milk, and for me, even at eight years old... no coffee. I hated those things.
So today we come to the end of our marathon with our final entries, the stuffed cupcakes. We had three types of stuffed cupcakes: ferrero rocher, chocolate dunkin donut munchkins, and plain dunkin donut munchkins.
Cupcake Number 5: Ferrero Rocher
There are a few thoughts I'd like to share with you on this one. Namely, I considered the cupcake a vessel for the truffle. Therefore, while I would be willing to use some hazelnut on the outside, using a chocolate cake or chocolate cake was strictly out as would take away from the quality of the chocolate of the truffle.
Secondly, I strongly considered using a chocolate ganache instead of a Ferrero Rocher truffle. The plan was to inject the cupcake with the ganache the same way we did the Boston Cream mini-cupcakes. However, the consistency of the truffle: crunchy, nutty, and creamy made Ferrero Rocher the best method. On this run of cupcakes, I didn't even put chopped hazelnuts on the outside, however, a finely chopped (read powdered) hazelnut might add an interesting texture
Ingredients
Instructions
- Follow instructions on box to make batter
- Take half of cake batter and set aside for other recipe
- Line Cup cake pan with individual papers
- Fill all cups half way with batter
- Place unwrapped Ferrero Rocher in center of each cup
- Cover with batter
 |
| Just a LITTLE over stuffed |
- Sprinkle Chopped Hazelnuts on top, if desired.
- Bake at 350 degrees for 15 to 20 minutes or until a toothpick placed in center of cupcake can be removed cleanly.
Cupcake Number 6: Dunkin Dounuts
(1) The final type was a last minute addition. Phyllis, Sharon and I were walking out of the Walmart, past the Dunkin Donuts and we stopped and looked at each other.
"Should we?"
"We did"
Maybe we should have, maybe we shouldn't have. But it was worth the experiment. What we learned: Chocolate munchkins are dense and work great. Original glazed munchkins are too airy and become "floaters".
Ingredients
- Follow instructions on box to make batter
- Take half of cake batter and set aside for other recipe
- Line Cup cake pan with individual papers
- Fill all cups half way with batter
- Place munchkin in center of each cup
- Cover with batter
- Bake at 350 degrees for 15 to 20 minutes or until a toothpick placed in center of cupcake can be removed cleanly.
Chocolate glaze
Ingredients
- Semi Sweet Chocolate Morsels
- Milk
- Confectioner's Sugar
Instructions
- Make glaze by microwaving 2 ounces chocolate morsels and 1 tablespoon milk for 25 seconds. Stir. Microwave again if needed. Stir. continue to microwave and stir in short bursts until melted and smooth. Add confectioner's sugar.
- Dip tops of cup cakes into chocolate glaze and allow to harden, approximately 5 minutes.
What a night!
I hope you try of these Cupcakes. We had a lot of fun making these. We had even more fun sharing these.
Until next time, I wish you Peace, Love, and Hollandaise Sauce!
(1) http://www.jimmacleod.com/2008/03/24/dunkin-donutssimpsons/
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