Monday, 13 May 2013

Red Velvet Molten Lava Cakes

I guest posted these little beauties at Homegrown and Healthy a few weeks ago but these cupcakes deserve a post all to themselves here. Happy baking!

Fancy name, no?



Fancy looks, no?

But people. You haven't seen the insides yet. They say don't judge a book by its cover. On the outside, these look like normal cakes. But on the inside? It's a completely different story. Let's cut one baby up shall we?




Ta-daaa!

Warm, oozey chocolate inside the cake.



































Before you all run away in fright thinking this is a time-consuming recipe, wait! It's not. All it is is a simple red velvet cake recipe (or you could even use a packet mix!), with chocolate ganache balls dropped in the batter.

For their looks, these are surprisingly easy. This recipe's definitely a keeper for me.

Red Velvet Molten Lava Cupcakes
(makes approx 18 cupcakes)

Cupcakes
½ cup buttermilk
¾ cup vegetable oil
1 egg
½ tsp white vinegar
3 tsp red food colouring
1 tsp vanilla essence
1¼ cup plain flour
¾ cup sugar
1/2 tsp baking soda
3 tsp cocoa powder

Filling
230g dark chocolate
½ cup heavy cream

Make filling first. Break up chocolate and place in a heatproof bowl. Heat the cream in the microwave until it is runny and hot, about 1.5 minutes. Pour over the chocolate. Stir until melted and smooth. Chill chocolate mixture until hardened. I placed mine in the freezer for about 20 minutes.

Preheat oven to 180C. Combine the buttermilk, vegetable oil, egg, vinegar, food colouring and vanilla. Beat for two minutes. Add the flour, sugar, baking soda and cocoa and beat two more minutes. Divide batter between muffin tins that have been lined with cakecups. Fill each cakecup no more than two thirds full. Scoop out balls of the hardened ganache (about 1 tablespoon) and place in the centre of each cupcake. Bake for 7-10 minutes or until a toothpick inserted into the side of the cake only comes out clean. Cool the cupcakes completely before turning them out of the cakecups and serve them upside-down with icing sugar dusted on the top.


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