Recipe For Cooking Ooey Gooey Stuffed Cupcakes

Toaster Oven Cakes :: Cupcakes

Ooey-Gooey Stuffed C.cakes

Source: Emeril Lagasse - The Ooey Gooey Show

1 1/2 C. flour
1 C. sugar
1/2 C. sifted cocoa powder (for chocolate C.cakes)
1 tea. baking soda
1/2 tea. salt
1 lrg. egg, cracked into a sm. C. or saucer
1/2 C. (1 stick) unsalted butter, softened
1/2 C. buttermilk
1 tea. vanilla extract
1/2 C. hot water

Ooey-Gooey Filling
6 oz. cream cheese
1/4 C. sugar
6 oz. bittersweet chocolate chips
1/4 C. flaked sweetened coconut

Chocolate Sauce (recipe follow)

Preheat the oven to 350 degrees F. Line 1 (12-C.) muffin tin with 12 paper muffin-tin liners and place 4 paper muffin-tin liners inside another muffin tin. Add 2 Tbsp. of water to each of the paperless muffin wells.

In the bowl of an electric mixer, combine the flour, sugar, cocoa powder, baking soda and salt. Add the remaining ingredients, adding the hot water last. Beat with an electric mixer until smooth. Divide the batter evenly among the paper muffin-tin liners.

In a sm. bowl, beat the cream cheese with the sugar. Fold in the chocolate chips and coconut. Drop the cream cheese mixture into the center of the C.cakes. Bake for 20 to 25 min., until the C.cakes rise and a wooden pick inserted into the center comes out clean. Remove from the oven and transfer to a wire rack to cool completely. Drizzle Chocolate Sauce over C.cakes when serving.

Chocolate Sauce
1 C. heavy cream
8 oz. semisweet chocolate, chopped
2 tea. vanilla extract

In a sm., heavy saucepan, bring the cream to a bare simmer over low heat. Place the chocolate pieces in a med. bowl. Add the cream into the chocolate and let sit for 3 min. Add the vanilla extract and whisk until the chocolate melts and the sauce thickens.

Yield: 16 C.cakes