Deep Fried Cupcakes
- Ready In:
- 45mins
- Ingredients:
- 18
- Yields:
-
50 mini cupcakes
- Serves:
- 25
ingredients
-
For cupcakes
- 1⁄2 cup butter, room temperature
- 1 1⁄4 cups sugar
- 2 large eggs, room temperature
- 3⁄4 cup flour
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄2 cup unsweetened cocoa powder
- 1⁄2 cup milk
- 1 teaspoon vanilla
-
For ganache
- 3 1⁄2 ounces dark chocolate, broken into small pieces
- 1⁄3 cup heavy cream
-
For funnel cake batter
- 2 eggs
- 1 1⁄3 cups milk
- 4 tablespoons sugar
- 2 1⁄2 cups flour
- 1⁄2 teaspoon salt
- 2 teaspoons baking powder
directions
- For cupcakes:.
- Beat butter until softened.
- Add sugar and beat until light and fluffy, about 3 minutes.
- Add eggs, one at a time, beating until well combined.
- Measure the flour, baking powder, baking soda, salt, and cocoa powder
- into a small sized bowl and whisk to combine.
- Measure out the milk and vanilla and stir to combine.
- Add about a third of the dry ingredients to the butter/sugar and beat to combine.
- Add about a half of the milk/vanilla and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.
- Scoop batter into cupcake cups about 1/2 full.
- Bake at 350 F for 10-15 minutes or until a toothpick comes out clean.
- For Ganache:.
- Place the chocolate in a small glass bowl.
- Heat the cream in a small saucepan until it just starts to boil.
- Pour the cream over the chocolate and stir until all the chocolate is melted and integrated with the cream.
- While it is still warm, spread a thin layer of it over the cupcakes. It will harden when it cools.
- For batter:.
- Beat egg and milk.
- Mix all other ingredients in a separate bowl and slowly add to the egg mixture, beating until smooth.
- Set aside for dunking. I do not recommend keeping this mixture in the refrigerator at all. I made some in advance and stuck it in the fridge and the texture changed. It became much thicker and not as easy to use for dunking.
- For frying:.
- Remove the cupcake wrapper. You do not want charred paper.
- Dunk your cupcake in the funnel cake batter, making sure to cover all sides completely.
- Follow the instructions on your fryer (You could also fry in a pot. It works, but it's much more messy.). I used peanut oil, but any vegetable oil will do.
- Fry until all sides are golden brown (about 3 minutes).
- Remove from the fryer and dust with powdered sugar.
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RECIPE SUBMITTED BY
If there is one thing I can say about myself, it's that I LOVE to cook. In fact, I love cooking so much, I am now in Culinary school, and hopefully opening my own business within the next 3 years.