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I apologize for the previous posts; Blogger has been acting weird on me, since yesterday.

As you may recall, I am in need of a baking fix. Since J was returning today after his hard week over in Indonesia, it was also timely to pamper him a little. Still on a cupcake roll, I decided to make the next one on my list, one which I conjured in my head to be as follows: a chocolate cupcake with hazelnut chocolate cream filling, glazed with hazelnut chocolate icing and topped off with a sprinkling of chopped hazelnuts.

Tata! How does that compare with my description? Ok, I admit, there is tons of room for improvement.

In case you are wondering why the title for this post, I have a secret to confess now. Out of eleven cupcakes, the one above was the only one that made it close to what I had conjured. Ok, read on to find out the full scope:

I was feeling adventurous so instead of piping in the hazelnut-chocolate cream after the cupcakes are done, I decided to bake them with the cream inside already. That step would also save me additional work later on. So I spooned some Nutella (yes, I cheated and used Nutella!), mixed in a few tablespoons of softened butter and set that side for the filling. Then I carefully poured the cake batter to fill 1/3 of each cupcake holder, followed by a dollop of Nutella cream. Finally I topped them off with more chocolate cake batter and popped the babies into the oven.

20 minutes passed painfully and my kitchen was again filled with the oh-so-familiar chocolatey aroma! I was eagerly awaiting for the oven to go “Beep”, as a signal that I could eat! But can you image my shock when what was greeting me were oozing cupcakes, chocolate goo spilling over the cupcake holder and messing up the base plate. You can see the cavity more clearly from this picture:

I was disappointed to say the least. What happened, to my best guess, was that the batter at the bottom needed to rise and in doing so, pushed the Nutella cream outwards, causing the entirety to "explode", for lack of a better word. Hmm, maybe I would end up with a molten, warm chocolate cake with a hazelnut-chocolate center if I did not bake it as long. That would be yummy surprise!

In any case, the taste was good; or I can just announce that I made fallen cupcakes intentionally ;-), (thanks to Ulterior Epicure for that suggestion!); can’t really go wrong with the lethal combination of chocolate and Nutella. A grand total of 3 cupcakes managed to stay intact but of course there could only be 1 grand winner (above). Anyway, here are the top 3 winners! Let’s give them a round of applause for their determination to survive!



what happened!?! i must have missed the reference... are these "souffle" cupcakes? have they collapsed? intentionally or inadvertently?

Nic said…
The best way to make a molten center is to freeze balls of filling (ganache or what have you)before you put them into the cupcake batter. I hope they still tasted good!
galinusa said…
It was still good! :) Yeah, I should try that freezing method next time too. Thanks!

agree with nic. in fact, last night, i made dark chocolate souffles with a grand marnier ganache "molten" center. or, if you don't want to make your own ganache, you can always sub in store-bought truffles...

pinkcocoa said…
hey mia
that's exactly what happened to my blacksesame fillings in my muffin! o_O....Yours still looks yummy!!!

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