ANYWAY. Where do you go when you need ideas for a solid cupcake? Here, of course. The request was for this one. With the vanilla bean cream cheese icing from this one. I undercooked them quite a bit and they were more like moelleux, so I filled the crater with home-made raspberry jam prior to icing them. Super rich, super tasty – but needed some work. So the next day I baked another batch, longer this time, and they were far better. The recipe recommends holding rich chocolate cakes overnight for improved quality – and man are they right. The next day, that second batch rocked.
So if you’re ever in the need for a heavy chocolate cake-y and cream cheese fix – this is a pretty wonderful place to start.