Have you ever had a duh moment?
I have been making cupcakes for what seems like forever! I love that you can mix flavors together or that you can make them simply one flavor. Cupcakes are the one dessert that I have the most fun making and enjoy the most. I really like being able to add filling to my cupcakes, but always felt that squeezing the filling in the center did not give enough filling. I was watching a cooking show and, low and behold, the lady cut a hole in the center and filled it up with filling. I slapped myself and wondered why have I not known about and been doing this? So without further problems I now have the perfect amount of filling in my cupcakes!!! I really hope you enjoy these as much as I do!!
1 cup- Applesauce (room temperature)
¼ cup- Honey
½ cup- Coconut oil (liquefied)
1½ cups- Whole wheat flour
1 tsp.- Cinnamon
1 tsp.- Baking soda
¾ cup- Honeyville’s Cherry rhubarb jam
10 ounces- Chocolate chips
3/4 cup- heavy whipping cream
Pre-heat oven to 375 degrees F. Mix together the apple sauce, honey, and coconut oil. Then add the flour, cinnamon, and baking soda; mix until everything is thoroughly mixed. Line cupcake pans with cupcake liners and spray with your favorite cooking spray. You can also use FSC certified baking cups, these do not need to be sprayed. Fill the baking cups with batter a little more than half way full; makes about 13-15 cupcakes. Place in the oven and cook for 18-19 minutes or until a toothpick comes out clean, then pull out of the oven and let cool. Some ovens work differently so make sure to keep an eye on them.
Make a double boiler by; filling a medium sized pot halfway up with water, find a metal or glass bowl that will fit on top. Bring the water to a low boil and place the bowl on top with the chocolate chips. While the chocolate is melting; warm up the heavy cream in a separate small sauce pan. Do not bring to a boil or it will be too hot. Once they are both warmed up; with oven mitts take the bowl of chocolate and put it on the counter. Pour the heavy cream in and mix together. Once thoroughly mixed; set aside.
Take the cooled cupcakes and cut a hole in the center of the cupcake at an angle. Pull out the center and set aside. Take a spoon and fill up the cupcakes with cherry rhubarb jam.
Take some of the warm ganache and spread it on top of the cupcakes in a nice even layer. These can be served right away or you can put them in the fridge and just pull out an hour before serving. ENJOY!
-Add whipped cream on top of the ganache for another layer of flavor
-For a little crunch you can sprinkle with nuts
-Try whipping cream cheese and mix it with the cherry rhubarb jam to make it a cheesecake cupcake
Buzzing by from,
Bee Queen’s Kitchen