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Ooey-Gooey Black and White Stuffed Cupcakes

Thursday, 02 Oct 2008
 

Holy molten chocolately goodness!  These are total chocolate/sweetness overload.  The Ooey-Gooey Stuffed Cupcake recipe comes from Emeril/Food Network.  I used Hershey’s Special Dark cocoa powder, which made the body of the cupcakes even more intensely chocolate-flavored.

You can serve these in their little cups or fancy them up on a plate with the chocolate sauce.  I sifted a little bit of powdered sugar on top before drizzling the chocolate.  The only other change I made was to omit the coconut.

Dusting with cocoa powder and garnishing with mint leaves and/or raspberries would also add some nice finishing touches.  I had trouble taking a picture of the cross-section of the cupcake without it looking like a pile of wreckage, but you’ll  see my attempt above.  These are best served warm from the oven.  They kind of implode as they cool because of the gooey center.



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