creme brulee cupcakes.

i'm sure i sound like a broken record when i say that these are delicious, but i'm going to leave it at that because these cupcakes just make me happy. and they're easy. and i like that! you simply can't go wrong generously filling creme brulee into a luscious dark chocolate cupcake, and then eating it without a spoon- which is the best part, of course! the contrast of the two (cold,creamy,velvety creme brulee/bitter dark chocolate cake) is simply stunning.


1 cup flour
1/2 cup unsw. cocoa (i used dark)
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter
1 cup sugar
1 tsp vanilla
1 egg
3/4 cup milk

Mix flour, cocoa, baking powder, soda, and salt. In a separate bowl, cream butter and sugar on medium until light and fluffy. Reduce speed to low and add vanilla and egg. Add milk and flour mixture alternately while still mixing.  Pour into lined cupcake pan. Bake at 350 for 20 minutes, or until toothpick comes out almost clean.


  • 6 egg yolks
  • 6 tablespoons white sugar
  • 1/2 teaspoon vanilla extract
  • 2 1/2 cups heavy cream

Pre-heat oven to 375. Beat egg yolks in a bowl and add vanilla and sugar.
Heat cream in medium saucepan over medium heat stirring and bring to just before a boil (DO NOT BOIL!) 
Remove from heat. Add a small amount of cream to egg mixture and stir. Add some more cream into egg mixture and then pour egg mixture back into saucepan. Strain and divide among ramekins. Place ramekins in a casserole dish and fill with warm water up halfway up the side of the ramekins. Bake from anywhere between 15-30 minutes. Let cool in water bath for 10-15 minutes and then place in fridge. Cool for 4 hours- to overnight. When ready to fill cupcakes , cut a small hole with a small knife in each cupcake and then spoon cream brulee into each cupcake. Sprinkle with sugar and torch or place under the broiler for a minute.

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