Deep-Fried Truffle Cupcakes

Total Time:
1 hr 50 min
Prep:
20 min
Inactive:
1 hr
Cook:
30 min

Yield:
12 cakes
Level:
Intermediate

Ingredients
  • Cupcakes:
  • 1 3/4 cups sugar
  • 2 3/4 cups cake flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 9 eggs, separated
  • 1 cup water
  • 2 tablespoons butter, melted
  • 1 tablespoon vanilla extract
  • Truffle:
  • 1 cup heavy cream
  • 1 cup semisweet chocolate
  • 1 tablespoon butter, room temperature
  • Peanut oil, for frying
  • Batter:
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups rice flour
  • 3 tablespoons sugar
  • 1/2 teaspoon baking powder
  • 1 egg
  • 1 1/2 (12-ounce) bottles beer
Directions
  • Preheat the oven to 350 degrees F.

  • For the cupcakes:

  • Combine 1 1/4 cups of the sugar, the flour, baking powder and salt in a large bowl.

  • Combine the egg yolks and water in a small bowl. Add to the dry ingredients in 3 stages, stirring until smooth. Add the melted butter and vanilla and stir until well incorporated.

  • In a large bowl, whisk the egg whites and the remaining 1/2 cup of sugar to soft peaks. Gently fold the whites into the cupcake batter, just until incorporated.

  • Divide the batter into a 12-cup baking tin and bake until a toothpick inserted into a cupcake comes out dry, about 20 minutes.

  • For the truffles:

  • In a small saucepan add the cream and bring just to a boil over low heat. Put the chocolate into to a medium bowl and pour in the hot cream. Let stand for 1 minute, then stir until smooth. Stir in the butter and mix until incorporated. Put plastic wrap directly on the surface of the chocolate and refrigerate for 1 hour. When the chocolate is cool, transfer to a pastry bag fitted with a large tip.

  • For the batter:

  • In a deep-fryer or heavy-bottomed pot, heat enough peanut oil to come halfway up the sides of the pot, to 350 degrees F.

  • Combine all the batter ingredients in a large bowl and stir until just combined. Do not overmix. Cover and refrigerate until ready to use.

  • With a paring knife, remove the middle of the cupcakes, but leave the tops intact. Using the pastry bag, fill the holes with the chocolate. Replace the top firmly.

  • Coat the cupcakes in batter and deep-fry, in batches, until golden brown on all sides. Remove from the fryer and drain on paper towels for a few seconds. Transfer to a serving platter, then indulge.

  • A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.


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