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Prep Time: 0 Minutes Cook Time: 28 Minutes |
Ready In: 28 Minutes Servings: 24 |
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A neighbor gave me this recipe way back in the 80's (why does that seem so long ago now??). I started making these for cake walks whenever one of my daughers had one at their school, and they were an immediate hit. Read more . They're messy and gooey and very, very rich - but worth that occasional splurge (just have lots of people around to help you eat them!). Ingredients:
cake |
*if you’re really in a hurry, use a boxed cake mix instead of this homemade one. |
1/2 cup butter |
1 cup water |
1/2 cup any cooking oil (i’ve never tried olive oil) |
4 tablespoons cocoa |
2 eggs, beaten |
2 cups sugar |
2 cups flour |
1 teaspoon baking soda |
1/2 cup sour cream or buttermilk |
filling |
1 cup sugar |
1/2 cup half-and-half or whole milk |
1 teaspoon vanilla extract |
1 cup solid shortening (regular, not the buttery flavored, and you really can’t substitute butter for the shorteningit doesn’t give the same end result) |
1 tablespoon water |
1/4 teaspoon salt |
11/2 to 2 cups powdered sugar (enough to make filling thick enough) |
frosting |
1 cup sugar |
6 tablespoons butter |
6 tablespoons half-and-half or whole milk |
11/2 cups milk chocolate chips or semi-sweet chocolate chips, depending on your preference |
Directions:
1. For the cake, mix butter, water, oil and cocoa in a medium saucepan.
2. Cook until butter is melted, stirring constantly.
3. Remove saucepan from heat.
4. Add some of the cooked mixture to the beaten eggs to temper the eggs, then stir it into the saucepan mixture.
5. Immediately beat in the sugar.
6. Mix flour and baking soda together, adding the flour mixture to saucepan alternately with the sour cream, whisking ingredients together well.
7. Line muffin tins with cupcake liners, and fill them 2/3 full of cake batter (I THINK it makes about 18 cupcakes, but it’s been several years since I’ve made these, so I’m not absolutely certain about the quantity – have 24 tins ready, just in case I’m off!)
8. Bake at 350 degrees for 18 to 24 minutes, until they test done.
9. Remove pans from oven and take cupcakes out of tins to cool on wire racks.
10. Allow cupcakes to cool completely before filling and frosting.
11. While cupcakes are baking and cooling, prepare the filling and frosting.
12. For the filling, beat sugar, half-and-half or milk, vanilla, solid shortening, water and salt for 5 minutes…the mixture should be very light and fluffy.
13. Beat in enough powdered sugar until the filling is a consistency that is solid enough to hold its shape when scooped onto the cupcake, and won’t run off of it.
14. Prepare the frosting by placing the sugar, butter and milk into a medium saucepan and bringing it to a boil; boil for 1 minute.
15. Remove pan from heat and stir in the chocolate chips, beating by hand until they are melted and frosting is thick and shiny.
16. To assemble, have the same amount of CLEAN cupcake liners available to equal how many cupcakes you baked.
17. Remove a cupcake from the cupcake liner it was baked in; cut the muffin in half lengthwise (side-to-side, not top to bottom).
18. Place the bottom of the cupcake in a clean cupcake liner.
19. Scoop a generous dollop of the filling over the cupcake bottom half.
20. Frost the top half of the cupcake and place it on the filling.
21. DONE…unless you’re into decorating the tops of your cupcakes, but these really don’t need anything else on them – they are quite rich enough!
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