Chocolate, chocolate, chocolate..and more chocolate. That’s what this cupcake is all about;-)

If you love chocolate, you are in for a treat because this chocolate cupcake has it all: milk chocolate cake, dark chocolate gooey filling, and white chocolate frosting. Sorry for the readers who are not chocolate lovers like me. I have real cravings for chocolate and if I am going to splurge on something, it will be made out of chocolate. Today, my daughter Lisa found the recipe. I want her to learn how to cook so sometimes I ask her to come in the kitchen with me and bake something while I am cooking dinner. Today, to my satisfaction, she picked this recipe out of cupcake book from Shelly Kaldunski. It is a great recipe, but only adventure if you have time because this recipe requires so many steps.

Ingredients for the cupcake: 3 oz of milk chocolate, 1/2 cup plus 3 3 tbsp unsalted butter, 2/3 cup of all-purpose flour, 2 1/2 of unsweetened cocoa powder, 3/4 tsp of baking powder, 1/4 tsp salt, 3/4 cup sugar, 1 tsp of vanilla extract, 3 large eggs.

Turn your oven to 350. Line your standard 12 muffin pan with paper liners or you can just use one of my silicone non-stick muffin pan instead and you won’t need any paper liners. Place the chocolate and the butter in a heatproof bowl and set over simmering water , stir frequently until the chocolate is melted. Set aside until it has cooled down. Once it has cooled, slowly mix in the sugar, then the eggs one at a time, and the vanilla.

In an another bowl, whisk the flour, cocoa, baking powder and salt and slowly mix it in the chocolate mixture. Divide the batter evenly among the cupcakes and bake for 22 to 24 minutes.  While the cupcakes are baking, you will need to prepare the chocolate glaze that wil be used for filling, and the white chocolate buttercream.

Ingredients for the Chocolate Glaze:

1 cup of heavy cream, 1 tbsp light corn syrup, pinch of salt, 8 oz of chocolate ( I like bittersweet chocolate so the cupcakes is not so sweet, but the recipe called for semisweet).

In a small saucepan, combine the cream, corn syrup, and salt. Bring to a simmer. Remove from the stove, add the chocolate and let the sauce stand for 5 minutes until it has cooled a bit but is still warm. You will need to keep the glaze warm to fill the cupakes!!!!Once the cupcakes have been cooked and cooled down a bit, cut about 1 1/2 inch of the inside of the cupcake and fill in the warm chocolate glaze. Chill until the filling has set ( about 10 minutes).

While the filling is setting, prepare the white chocolate frosting.

Ingredients for the frosting: 3 large egg whites at room temperature, 3/4 cup of sugar, 1 pinch of salt, 1 cup of unsalted butter, cut in small pieces and at room temperature, 4c oz of white chocolate chips.

In a large bowl, combine the egg whites and the sugar, place them in a heatproof bowl and set over simmering water. Whisk and keep warm until the sugar has dissolved and the temperature will reach 160 for 2 minutes. Remove from the heat, and beat the mixture until the white become fluffy. Slowly add the butter, a little bit at a time, add the melted white chocolate. whip until the whole mixture is smooth and creamy.  Decorate your cupcakes and enjoy!!!! so worth it;-)