- 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
- 1 cup heavy cream
- 1 cup semisweet chocolate
- 1 tablespoon butter, room temperature
- Peanut oil, for frying
- 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
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.
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.
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.