So I’ve mentioned the Hannah Swenson series I’ve been reading “Fudge Cupcake Murder” by Joanne Fluke, I think I also said something about the recipes that Joanne adds to each chapter that had been used in that chapter. I decided I wanted to see what the people of Eden Lake Minnesota liked so much about these recipes. Yes, I know they aren’t real people but the way Joanne grabs your attention with them you’d think they were.
I was already baking a couple sheet cakes for work last night when I saw the “Fudge Cupcake Murder” book sitting on my kitchen counter. While I waited for my last cake to bake I was thumbing through the recipes, then it hit! I was going to try one out. I absolutely love making cupcakes so I thought the fudge cupcakes to be a no brainier. I checked out my pantry and actually had everything to make them with, then I got excited. I pulled my cake out of the oven & had already filled the cupcake holders before I knew it.
What followed next.. Well about an hour later, I bit into a little chunk of what I’d believe to be bliss! Oh man these are good! I should’ve tried them when they were mentioned in the book. This little experiment has intrigued me to try more recipes from the books.
4 ounces unsweetened baking chocolate
1⁄4cup white sugar
1⁄2cup raspberry flavored syrup (for pancakes, not ice cream)
1 2⁄3cups flour
1 1⁄2teaspoons baking powder
1⁄2cup butter, room temperature
1 1⁄2cups sugar (you’ll use 1 3/4 in all, this is not a misprint)
1cup chocolate chips (6 oz, half a bag)
1⁄2cup sweetened condensed milk (actually a little less, about half a can)
Preheat oven to 350 degrees, rack in the middle position.
Line a 12-cup muffin pan with double cupcake papers. This recipe makes 18 cupcakes, so you can add an additional 6-cup muffin pan or you can butter and flour an 8-inch square cake pan.
Microwave the chocolate, raspberry syrup and 1/4 cup sugar in a microwave safe bowl on high for 1 minute. Stir. Microwave again for another minute. At this point, the chocolate will be almost melted, but will retain its shape. Stir the mixture until smooth and let cool to lukewarm.
Measure flour, mix in baking powder and salt, and set aside. In an electric mixer beat the butter and 1 1/2 cups sugar until light and fluffy, about 3 minutes.
Add eggs, one at a time, beating after each addition to make sure they’re thoroughly incorporated. Add approximately 1/3 of the flour mixture and 1/3 of the milk. When that’s all mixed in, add another third of the flour and 1/3 of the milk. Once incorporated, add the remaining flour and milk. Mix thoroughly.
Test your chocolate mixture to be sure it’s cool enough to add (don’t cook the eggs!). If it’s fairly warm to the touch but not so hot you have to pull your hand away, you can add it. Stir thoroughly.
LET THE BATTER REST FOR 5 MINUTES. Then stir it again by hand and fill each cupcake paper 3/4 full. (If you decide to use the cake pan, fill it as well.).
Bake the cupcakes for 20-25 minutes. (The 8-inch cake pan should bake an additional 5 minutes.).
You can use a double boiler, or a saucepan on the stovetop, stirring CONSTANTLY.
Put the chocolate chips in the pan/boiler over medium heat. Stir until chocolate chips are melted. Stir in sweetened condensed milk and cook approximately 2 minutes, stirring constantly until the frosting is shiny and of spreading consistency.
Finally you get to spread it on the cupcakes. I use the Wilton 2D tip to dress my cupcakes (I used tip Wilton round. I Cosby find my 2D tip.) I love that the tip makes the frosting look so pretty and defined, if that’s a thing.
The cupcakes are better if you cool and cover them for a few hours before frosting them. Then again I always do this just so the cupcakes have a little while to settle in all that flavor.