Chocolate Filled Cupcakes |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 12 |
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From Martha Stewart Living. I haven't tried these yet, but they look sooo good that I will soon. By the way, this is a one bowl dessert, an added bonus. Ingredients:
3/4 cup unsalted butter, softened |
1 1/2 cups sugar |
6 egg whites |
3/4 cup whole milk |
2 teaspoons vanilla extract |
2 vanilla beans, halved lengthwise, seeds scraped and reserved, beans discarded |
2 cups all-purpose flour |
2 teaspoons baking powder |
1/4 teaspoon coarse salt |
4 ounces bittersweet chocolate, cut into twelve 2 inch chunks |
1 tablespoon powdered sugar, for dusting |
Directions:
1. Preheat oven to 350. Line a standard 12 cup muffin tin with paper liners; set aside. Put butter and sugar into bowl of electric mixer fitted with the paddle attachment; mix on medium speed til pale and fluffy, about 3 minute Add egg whites, milk, vanilla extract and seeds; mix until combined, scraping down sides of bowl as needed. Add flour, baking powder, and salt; mix just til combined.
2. Divide batter among muffin cups, filling each about 3/4 of the way full. Insert a piece of chocolate into center of each, pressing about halfway into batter to cover. Bake til pale golden brown, about 24 minutes. Transfer tin to wire rack; let cool slightly. Dust with powdered sugar before serving.
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