Chocolate from the Cake Mix Doctor

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Please refresh and try again! Like what you see here? Place the cooled cupcakes nearly side by side on a baking sheet.

CHOCOLATE FROM THE CAKE MIX DOCTOR : Shop Copper Q

Continue beating on high, adding one tablespoon sugar at a time, until the whites form stiff peaks if you pull the beaters from the meringue, the meringue should extend from the beaters in straight stiff peaks. Place the pan in the oven. Bake until the meringue is light nutty brown in color, five to six minutes. Serve at once, or allow the cupcakes to cool 10 minutes, then serve.

Store these cupcakes, in a cake saver at room temperature, for up to three days. It's important to buy real Key lime juice for this recipe. It has a different flavor from Persian lime juice -- it's fresher and more tart tasting. Many supermarkets carry Key lime juice in the juice aisle, so you won't have to visit a specialty store.

Once opened, store the bottle in the refrigerator for a month of so. You will have plenty left to make a Key lime pie! It was chef Jean-Georges Vongerichten of New York City who put little chocolate cakes with warm, melting centers on the map. The method he uses is to bake a rich chocolate batter with very little flour at a high heat until the sides of the cake set but the centers are still runny.

This method works in a restaurant kitchen, but there is a more practical method for the home cook. This one uses a chocolate cupcake batter with a center of chocolate ganache -- that luxurious mixture of semisweet chocolate and hot cream, stirred until smooth, and allowed to cool. The ganache sinks into the batter as the cupcake bakes, creating a creamy molten center.

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Serve these tout de suite , as the French would say, and have ready to go the dessert plates, forks, sauce and sugar for sifting. Bring it to a boil, stirring. Remove the cream from the heat and pour it over the chocolate. Stir with a wooden spoon until the chocolate has melted. Stir in the liqueur, if desired. You will most likely prepare these special cupcakes for company, and I would recommend them heartily!

Make the ganache the day or night before, cover with plastic wrap, and chill. For a bigger, bolder flavor, prepare it with Ghirardelli double chocolate baking chips, a bit less sweet than the typical semisweet chips. Flavor these as you desire, by adding almond extract instead of vanilla, for example. Cook, stirring with a wooden spoon, until the sugar dissolves, two to three minutes. Remove the saucepan from the heat and ladle a large spoonful of the hot milk mixture over the egg yolks, stirring the yolks gently.

Place the pan over medium-low heat and cook, stirring constantly, until the sauce thickens, three to four minutes. Remove the pan from the heat and stir in the vanilla and cinnamon. Lightly mist 24 cupcake cups with vegetable oil spray and dust them with flour. Shake out the excess flour. The batter should look well combined and thickened.

Perfect Chocolate Frosting (Cake Mix Doctor)

You will get between 22 and 24 cupcakes. Drop a heaping teaspoonful of ganache onto the top of the batter in each cup. Remove the pans from the oven and place them on wire racks for one minute. Run a dinner knife around the edges of the cupcake cups, lift the cupcakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your fingertips. Store these cupcakes, in a cake saver or under a glass dome, at room temperature for up to one day. To reheat so the centers are molten once again, place the cupcakes on a microwave-safe plate and cover with paper towels.

Heat on high power for 10 seconds, carefully remove and serve. Place a frozen cookie dough piece on top of each cupcake.

They may sink a bit in the center. If you use the ounce logs of refrigerated chocolate chip cookie dough instead of the one-pound packages of frozen dough , cut them into 24 equal pieces and freeze them before using them in this recipe. It's important to use frozen dough, because you don't want it to bake completely and become a cookie. You want the center to be gooey when you bite into it.