Ultimate Chocolate Cupcake Stuffed w/ a CHEESECAKE Pumpkin Recipe!
INGREDIENTS
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Cupcakes: recipe adapted from Cook's Illustrated
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3 ounces semi-sweet or bittersweet chocolate, finely chopped
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1 ounce (1/3 cup) Dutch-processed cocoa
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3/4 cup hot coffee*
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6 tablespoons vegetable oil
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2 large eggs
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2 teaspoons white vinegar
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1 teaspoon vanilla extract
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3/4 cup granulated sugar
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3/4 cup (4 1/8 ounce) bread flour**
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1/2 teaspoon baking soda
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1/2 teaspoon salt -
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12 ounces semi-sweet chocolate finely chopped
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1 cup heavy whipping cream
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optional: Halloween sprinkles or candy -
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Mini Cheesecake Pumpkins (makes 40)
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butter, to coat the inside of your pumpkin molds
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16 ounces cream cheese, softened
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2/3 cup sugar
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1/3 cup heavy whipping cream
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2 large eggs
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1 teaspoon pure vanilla extract
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orange and green food coloring - you can use natural food coloring, if you prefer
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food processor, optional
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2 Wilton Mini Pumpkin Molds with 24 cavities in each
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2 baking sheets
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food use only paint brush
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