This was a fun cupcake by mixing and matching recipes already posted here. When making the dark chocolate cake, you can delete the cocoa chocolate bars as they are only used as an extra topping for another recipe combination. Or, you can keep the cocoa chocolate bars, and eat them while you make this cupcake. Which ever way gives you inspiration.
Drop a tablespoon of batter into the cupcake liner, then a tablespoon of lemon curd, and topped off with another tablespoon of batter. Bake between 20 - 22 minutes. The cupcakes might overflow, and if they do, then as soon as you remove them from the oven use a knife and scrape the still hot cakey goodness back onto the top of the cupcakes.
After I finished frosting the cupcakes, I drizzled extra lemon curd on top and then sprinkled extra lemon zest over them.
The finished cupcake is heavy, moist, gooey, with a surprising delicious chocolate-lemon flavor.
For recipes, click on the tags to the right:
Little Cakes: The Dark Chocolate cake
Fillings: Lemon Curd
Frostings: Vanilla Cream Cheese Frosting
Toppings: Lemon Curd
No comments:
Post a Comment