Cupcake Recipe With "molton" Center (From Mix)?

Baking By banananutmuffin Updated 22 Mar 2009 , 1:12pm by HerBoudoir

banananutmuffin Posted 19 Mar 2009 , 9:45pm
post #1 of 8

Anyone know of a good doctored mix recipe that creates chocolate cupcakes with a molton center? I have the Cake Dr recipe... just wondered if there was anything else. Thanks!

7 replies
foxymomma521 Posted 19 Mar 2009 , 9:54pm
post #2 of 8

http://www.topsecretrecipes.com/recipedetail.asp?sessionid=&login=yes&id=435&page=

Maybe this will help? I love this site for recipes...

lv2bake Posted 19 Mar 2009 , 10:50pm
post #3 of 8

Sorry I only have the Cake Dr. recipe only too. I will try and find one for you.

bonniebakes Posted 19 Mar 2009 , 11:08pm
post #4 of 8

Here's what I do:

make some ganache (the thick kind) and when it's set roll it into balls and freeze them. Make any doctored cake mix you like (one with a thick batter works best). Right before putting the cupcakes in the oven, push one frozen ganache ball slightly into the center of each cupcake. Bake as usual. Serve warm... yum!!

SeeChicletRun Posted 19 Mar 2009 , 11:15pm
post #5 of 8
Quote:
Originally Posted by bonniebakes

Here's what I do:

make some ganache (the thick kind) and when it's set roll it into balls and freeze them. Make any doctored cake mix you like (one with a thick batter works best). Right before putting the cupcakes in the oven, push one frozen ganache ball slightly into the center of each cupcake. Bake as usual. Serve warm... yum!!




O.M.G.
I want!!! That sounds so yummy!

banananutmuffin Posted 19 Mar 2009 , 11:30pm
post #6 of 8
Quote:
Originally Posted by bonniebakes

Here's what I do:

make some ganache (the thick kind) and when it's set roll it into balls and freeze them. Make any doctored cake mix you like (one with a thick batter works best). Right before putting the cupcakes in the oven, push one frozen ganache ball slightly into the center of each cupcake. Bake as usual. Serve warm... yum!!




Sounds easy, too! Thanks for the idea!!

bonniebakes Posted 20 Mar 2009 , 6:38pm
post #7 of 8

sure!

I really like it because I'm very, very careful about food safety and such, and this way I know the batter is fully cooked, but the inside has a yummy, creamy, gooey center. Let me know how it comes out for you if you try it!

HerBoudoir Posted 22 Mar 2009 , 1:12pm
post #8 of 8

I make a loose ganache (extra cream so it stays liquidy, although it's thick) and use a squirt bottle to fill the cupcakes.

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