double fudge cupcakes

baking is one of the best things to do on a sunday morning. it’s especially nice when you have a nice big pot of coffee brewed, a kitchen aid mixer that you are having a love affair with & a super bowl party to bake for.

it seems to be pretty standard these days to have a large plate of cupcakes that follows me to events. in the last month i’ve made around 10 dozen cupcakes: red velvet with cream cheese frosting, vanilla with cream cheese frosting & the latest, fudge centered chocolate cupcakes with vanilla cream frosting.

i thought i’d share how it’s done.

you’ll want to start with the chocolate cake recipe of your choice. i used one from the joy of cooking, it seemed to be pretty good, though i would have used half the cinnamon & twice the chocolate. of course, you can always use boxed cupcake mix, i like the pillsbury because it’s super gooey.

once you’ve made the batter & filled cupcake liners 2/3 full, you’ll want to add the fudge centers.i bought double fudge ice cream & cake topping (found in the baking aisle) to use for this batch. drop marble sized spoonfuls of the fudge onto a plate of flour. lightly coat the fudge in flour, roll into a ball & drop onto the top of each batter filled cupcake liner. the flour apparently prevents the fudge (or any center) from dropping to the bottom during the baking process. bake the cupcakes according to the recipe; however, i did notice that i wanted to take the cupcakes out on the short end of the recipe’s indicated time.

i followed a simple vanilla frosting recipe from joy of cooking as well; all it takes is 1 lb of confectioners’ sugar, ½ cup shortening & a teaspoon of vanilla. it turned out nice & fluffy, perfect for cake frosting.

all in all, they turned out great. special thanks for chris for the flour tip & my mom for giving me the substitute for squares of baking chocolate.

UPDATE: this is the fudge i used - it's pretty solid.