Chocolate Surprise Cupcakes

Name: Chocolate Surprise Cupcakes
Prep time: 50 min
Cook time: 50 min
Total time: 1 h 40 min
Yield: 8 cupcakes, 8 serving(s)
Ingredients: 9 ounces bittersweet chocolate; 11 tablespoons unsalted butter; 3 tablespoons heavy cream; 2 tablespoons Jack Daniels Whiskey or 2 tablespoons Bourbon; 3 large eggs; 3 egg yolks; 1/2 cup sugar; 1/3 cup all-purpose flour; whipped cream or coffee ice cream

Submitted by Second2None

"For adult only, chocolate cupcakes with whisky truffles. From NYTimes.com. Originally published with DE GUSTIBUS; The Cakes That Take New York Erupt With Molten Chocolate By FLORENCE FABRICANT, November 27, 1991"

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Ready In:: 1hr 40mins
Ingredients:: 9
Yields:: 8 cupcakes
Serves:: 8

ingredients

9 ounces bittersweet chocolate
11 tablespoons unsalted butter
3 tablespoons heavy cream
2 tablespoons Jack Daniels Whiskey or 2 tablespoons Bourbon
3 large eggs
3 egg yolks
¹⁄₂ cup sugar
¹⁄₃ cup all-purpose flour
whipped cream or coffee ice cream

directions

Making Truffles
Melt 4 ounces of the chocolate in the top of a double boiler over simmering water. Remove from heat and stir in 1 tablespoon of the butter. Transfer to a bowl and set aside.
Combine cream and whisky in a small saucepan. Bring to a boil, then pour over the melted chocolate. Stir with a wooden spoon to combine. Place in the refrigerator and allow to cool, stirring occasionally, until the mixture is firm enough to handle, about an hour. Using a melon baller or a teaspoon, quickly form the chocolate mixture into eight truffle-sized balls. Place on a pan or plate lined with waxed paper and refrigerate.
Making cake batter.
Preheat oven to 350 degrees. Butter a muffin tin or tins with 8 cups that are each 4 inches in diameter, preferably of 1-cup capacity.
Melt the remaining 5 ounces of chocolate and 10 tablespoons butter in the top of a double boiler over simmering water; stir and set aside.
Beat the eggs, egg yolks and sugar together until the mixture thickens, triples in volume and forms a ribbon. Fold in the melted chocolate. Sift the flour over the mixture and quickly fold it inches.
Divide the batter evenly among the prepared cups. Insert a chilled truffle in the center of each, place in the oven and bake 12 minutes, until the top springs back when touched lightly. Do not insert a cake tester.
Unmold the cakes: run a knife around the edges, then place a baking sheet over the tin and, holding both together, invert, then carefully lift off the muffin tin. Serve at once with whipped cream or ice cream. YIELD 8-1 cup servings.