It’s been a long time since I have participated in a Taste and Create event, but I have been pretty excited about getting back into it. Especially since my partner this time around was once again Cupcake Project. Who doesn’t love a good cupcake?
Unfortunately I am a day late posting this. Not off to a great start, but I have a good excuse! We got really excited about the idea of her Chocolate Cupcakes with Bourbon and Pecan – less the Pecan. We started in plenty of time, and were pretty excited about the prospect. I mean, what could be more exciting than boozy cupcakes? Like boozy brownies! Unfortunately, they didn’t quite turn out. I don’t know if it’s because we tried to make half of them with Rum and half with Jack and messed up our measurements or what, but they just weren’t posting quality.
So we dropped those and instead decided to make, and share her Fudge Brownie Cupcakes. Or Colapsacakes, as my man called them. Not very pretty, but definitely tasty.
Fudge Brownie Cupcakes
Source: Cupcake Project
1/2 cup (1 stick) butter, room temperature
1 cup sugar
2 large eggs, room temperature
3/4 cup flour
1/2 t baking powder
1/4 t baking soda
1/4 t salt
1 cup fudge, room temperature
1/2 cup milk
1 teaspoon chocolate liqueur
Beat butter until softened. Add sugar and beat until light and fluffy, about 3 minutes.
Add eggs, one at a time, beating until well combined. Mix in fudge.
Measure the flour, baking powder, baking soda, and salt, into a small sized bowl and whisk to combine.
In another bowl, mix the milk and chocolate liqueur and stir to combine.
Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the liquid ingredients and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.
Scoop batter into cupcake cups about 1/2 full. Note that these cupcakes will not dome. Do not overfill them. Bake at 350 F for 30-40 minutes or until a cake tester comes out clean.
The batter for these things were awesome. It was light and fluffy, like a mousse. We added some chocolate chips to the batter, spread a thin layer of extra fudge on the cupcakes and topped with chocolate whipped cream (you can use the whipped cream from this recipe)
I don’t know why the tops collapsed so much, but these were so tasty, it didn’t really matter