Deep Fried Cupcakes

Submitted by Italia bella chef

"My friend and I thought we made this recipe up when we were trying to think of ideas for the cupcake shop we were opening, but when I googled it, I found it's been done. But here is the version we've been working on. You can use any kind of cupcake and frosting combo, but this one is a chocolate cupcake with a chocolate ganache frosting. Just be sure to eat them warm!"

 

• 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

1. For cupcakes:.
2. Beat butter until softened.
3. Add sugar and beat until light and fluffy, about 3 minutes.
4. Add eggs, one at a time, beating until well combined.
5. Measure the flour, baking powder, baking soda, salt, and cocoa powder
6. into a small sized bowl and whisk to combine.
7. Measure out the milk and vanilla and stir to combine.
8. Add about a third of the dry ingredients to the butter/sugar and beat to combine.
9. Add about a half of the milk/vanilla and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.
10. Scoop batter into cupcake cups about 1/2 full.
11. Bake at 350 F for 10-15 minutes or until a toothpick comes out clean.
12. For Ganache:.
13. Place the chocolate in a small glass bowl.
14. Heat the cream in a small saucepan until it just starts to boil.
15. Pour the cream over the chocolate and stir until all the chocolate is melted and integrated with the cream.
16. While it is still warm, spread a thin layer of it over the cupcakes. It will harden when it cools.
17. For batter:.
18. Beat egg and milk.
19. Mix all other ingredients in a separate bowl and slowly add to the egg mixture, beating until smooth.
20. 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.
21. For frying:.
22. Remove the cupcake wrapper. You do not want charred paper.
23. Dunk your cupcake in the funnel cake batter, making sure to cover all sides completely.
24. 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.
25. Fry until all sides are golden brown (about 3 minutes).
26. Remove from the fryer and dust with powdered sugar.