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hplyrikz:

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katcakes:

Hot Chocolate Cupcakes

Yes Sydney-siders, you know what today is. It’s the first day of the month and the first day of the season that begins the frantic need for layers of jumpers and jackets and mornings of hot chocolate and marshmallows. It’s winter, and I couldn’t be more excited about what desserts this month will bring.

Here I am kicking off the first day of winter with an overload of warmth and sweetness. It’s slightly crispy on the outside, with a filling both fudgy and runny like a mix between a fondant and a soufflé, a gooey marshmallow insert and to finish off, a drizzle of a hot chocolate sauce. It’s definitely not a soft-hearted dessert, so be warned.

This ‘cupcake’ (though it doesn’t exactly come out of the mould) should be served straight away. You can make the mixture ahead of time and place it in the fridge if you’re not ready to serve the dessert. This might alter the time it will take to bake in the oven, so just be sure to keep an eye on it. If you don’t have silicone cupcake liners, you could use other pudding moulds. The important thing to know is the water bath is what helps to ensure it is not overcooked so the mixture stays runny on the inside. Trust me, it will taste so much better and will almost feel like ‘hot chocolate’. 

Hot Chocolate Cupcakes

Ingredients

For the cupcake

• 150g dark chocolate
• 2 eggs, separated 
• 1/2 tbsp cornflour
• 50g caster sugar
• 6 marshmallows

For the hot chocolate sauce

• 1/3 cup milk
• 1/3 cup thickened cream
• 1/4 cup brown sugar
• 70g dark chocolate

Method

1. To make the chocolate sauce: place milk, cream and sugar in a small saucepan and bring to the boil over medium heat. Continue stirring the mixture to ensure sugar does not burn. Once mixture begins to boil, put heat on low then add the chocolate and continue whisking to avoid chocolate from burning. Whisk for about five minutes, or until sauce is smooth and thick. Set aside and reheat when needed.
   
   
2. To make cupcakes: preheat oven to 150C. Grease six silicone muffin cases and set aside.
   
   
3. Place chocolate in a medium sized bowl and set over a double boiler over medium heat. Mix chocolate until melted through then remove from heat. Add egg yolks and cornflour and mix to combine (mixture will begin to thicken and look like paste. This is fine). Set aside.
   
   
4. In another bowl, whisk egg whites with an electric beater until it reaches soft peaks. Gradually add caster sugar, bit by bit, and whisk until stiff peaks form and sugar has completely dissolved. Fold egg whites into the chocolate mixture, one third at a time, ensuring mixture is combined together before folding the next third. Evenly divide chocolate mixture between cupcake moulds, then place in a cake tin filled with water. The water should go half way up the cupcake moulds. 
   
   
5. Bake in the oven for 15-20 minutes or until edges of the cupcake have set around the side and the inside is still runny. Remove from oven and turn oven heat to 180C. Poke a hole in the centre of each cupcake, and place a marshmallow in the centre. Return cupcakes to the oven and bake for no more than two minutes (this is to allow the marshmallow to soften). Remove from oven and place cupcakes onto a serving plate. Drizzle hot chocolate sauce over each cupcake and serve immediately.

ENJOY! :D

PS. KatCakes turns two-years-old on the June 18! I’m still planning what to bake to celebrate my blog’s birthday, but if you have any favourites or suggestions, send me an email, ask, reply or comment via Disqus! 

sp00nful:

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