This sweet was created in my restaurant years ago as a hot dessert to satisfy every chocoholic. it's my warm bit of chocolatey goodness I include in my St. Valentine's Day lineup. A little like a foolproof soufflé only easier to prepare and a hit every time!
HOT CHOCOLATE BERRY CUPCAKES
makes 8-10
chefgeorgehirsch.com | George Hirsch Living it UP! Cookbook
chefgeorgehirsch.com
1 1/4 cups all-purpose flour
1 1/3 cups sugar
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
1 Tablespoon white vinegar
1/3 cup vegetable oil
1 egg
1 teaspoon vanilla
1/2 cup fresh raspberries
For the Hot Cupcake filling:
6 ounces cream cheese, room temperature
1 teaspoons grated orange peel
2 Tablespoons semi-sweet chocolate, chopped
Preheat oven to 375 degrees.
In a medium bowl combine the flour,1 cup sugar, cocoa, baking soda, salt, and mix well.
Combine milk with the vinegar in a separate bowl and allow to stand 5 minutes for the milk to sour. Add the oil, egg, and vanilla; mix well.
Pour the wet ingredients into the dry ingredients and mix until just moistened. Do not over beat.
In a small bowl combine the cream cheese, remaining 1/3 cup sugar, orange peel and chopped chocolate and mix until well blended.
Pour the batter evenly into four or six ounce buttered ceramic ramekins or cupcake tins. Divide raspberries among all ramkins, then place on top of batter. Divide the cream cheese mixture into 10 equal balls and drop one into the center of each batter. Bake for 7-8 minutes. Remove the ramekins, let stand for 2 minutes, and serve with ice cream on the side.
