Question: I'd like to make a chocolate cupcake with a lump of chocolat in the middle.

I've put a cold truffle ball in the middle of the batter. It can't be

too big or the batter won't bake around it. It can't be too small or it melts into the batter around it.

It has to be just right.

Good chocolate
good butter
heavy cream

I can get you ratio from Alice Medrich's Bittersweet truffles. Book is at home.

I'm not sure a lump of chocolate would work as well. But then, what do I know...I eat frozen cookie dough.

http://www.globalgourmet.com/food/medrich/0998/truffles.html#axzz1sPeJPjNE

 
Me, too, Mar. The neighbors are used to seeing me trudge out to the garage freezer during

a major blizzard and in the middle of the night!

 
If you just add a hunk of chocolate...

Then that's what you'll be left with when the cupcake is completely cool - a soft cake with a very hard lump of chocolate in the middle.

Best to go with a softer truffle-type item!

 
if you all hurry, there are some wonderful truffle filled small Easter Eggs on clearance. Lindt

and Dove. also some yummy caramel filled ones from Nesle and reeses peanut butter filled. these would be perfect for your cupcakes since they are the small eggs.

 
Thanks, guys! My sister also sent me the Cook's link. Some of the reviews say

they'd leave out the ganache. If anyone has made these I'd love to hear your comment.

 
When the CI board was in existence (it closed recently), several members had tried them and

gave them great reviews, with the ganache.
I've made them without the ganache only, and they're super chocolatey and rich, so it just depends on how rich you want them!

 
You must log in or register to reply here.
Back
Top