Cccc #10 - Ooey Gooey Stuffed Cupcakes
Baking By Adrian12 Updated 18 Oct 2010 , 4:37am by JessDesserts
Thanks for asking. The truffle is just 1 cup heavy cream and 12 oz. semi sweet chocolate chips. Heat the cream until very warm and add the chocolate chips. Stir until melted. Add a touch of vanilla if you like.
Chill until firm in the fridge. Scoop into little balls. For candy, roll into cocoa powder, chocolate jimmies, finely chopped nuts or freeze and dip in melted chocolate or confectionery coating.
I left them in their natural state for the cuppies. They sank to the middle of the cupcake and made a soft very chocolate center.
Cookie45
.. Thanks ,I also make truffles and wondered if after the cupcake was cold if the truffle stayed soft/gooey are firmed back up .
Hi, Fiddlesticks- Because of the butter and cream in frosting and truffle, I did refrigerate the cupcake, and while good cold, they are much better if allowed to come to room temp when serving.
Most of my coworkers don't wait that long, but the ones who did were especially effusive in their compliments.
I have not seen it, she has been on to so I wonder if she knows she can do it anytime ?
Adrian12 Stop being so hard on yourself Its not like we have a time limit or anything !
It all good, Im sure JAN will post soon
For all of the late comers to the CCCC, here is the link to CCCC #11:
http://cakecentral.com/cake-decorating-ftopic-618444-0.html
we're actually up to CCCC#14, please join us!
http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=698988&postdays=0&postorder=asc&&start=45
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