Imagine biting into a cupcake and experiencing a mind-blowing surprise of gooey, decadent filling that oozes out with every delicious mouthful! These Ooey Gooey Stuffed Cupcakes are not just a dessert - they're a culinary adventure that will transform your baking game forever. Perfect for those who crave something extraordinary, these cupcakes promise to be the star of any gathering, making your friends and family think you've secretly trained as a professional pastry chef.
Prep Time: 25 mins
Cook Time: 20 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup gooey filling
Instructions
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners to prevent sticking and make for easy removal.
- In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set this dry mixture aside.
- In a large mixing bowl, cream together the unsalted butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract until fully incorporated.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; a few lumps are okay.
- Using a spoon or a cookie scoop, fill each cupcake liner about halfway with the batter. This will create a base for your gooey filling.
- Next, add approximately 1 tablespoon of the gooey filling into the center of each cupcake batter-filled liner. Be careful not to let the filling touch the sides of the liners, as it may cause the filling to leak out during baking.
- Once all the liners are filled with batter and gooey filling, use the remaining batter to top off each cupcake, ensuring the filling is covered completely.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with a few moist crumbs (but no wet batter).
- After baking, remove the cupcakes from the oven and let them cool in the tin for about 5 minutes. Then, transfer the cupcakes to a wire rack to cool completely.
- Once the cupcakes are completely cool, you can frost or decorate them as desired. Enjoy your ooey gooey stuffed cupcakes!
Tips
- Room Temperature Matters: Ensure your butter, eggs, and other ingredients are at room temperature for smoother mixing and better texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until combined to keep your cupcakes light and tender.
- Filling Technique: Use a small spoon or piping bag to carefully place the gooey filling in the center, avoiding contact with the liner edges.
- Check for Doneness: Use the toothpick test, but remember that a few moist crumbs are okay - they keep the cupcakes soft.
- Cooling is Crucial: Allow cupcakes to cool completely before frosting to prevent melting and maintain their beautiful shape.
- Get Creative with Fillings: Experiment with different gooey centers like chocolate ganache, caramel, or fruit preserves to customize your cupcakes.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 4g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 75mg
