Chocolate Creme Brulee Cupcakes

It has been an absolutely insane amount of time since I have written a blog post, and that makes me so sad! I have been so busy baking for the holidays, and taking those stupid final exams, that finding a couple hours of sunlight to bake and take pictures is nearly impossible! Also I got a job as a retail photographer {yayy! not like anyone cares, but whatever}, but unfortunately my personal camera is broken and I cannot afford a new one so some of these pictures are out of focus :(.  Ok, so back to talking about the recipe. Chocolate and Creme Brulee are two of my most favorite things ever! The recipe for the custard I used in these cupcakes is actually the recipe that I use to make Creme Brulee in general, so I assure you it is just magical. I hope you enjoy these as much as I do!

Chocolate Creme Brulee Cupcakes

Yields 24+ {about 30}

Cupcakes

1 cup butter

1/2 cup semisweet chocolate chips

1 cup unsweetened cocoa powder

1 1/4 cup all-purpose flower

1/4 cup cornstarch

1 teaspoon baking soda

1 1/2 teaspoon baking powder

4 eggs

1 cup granulated sugar

1/2 cup brown sugar

2 teaspoons vanilla

1 cup almond milk

Custard:


1 tbsp vanilla 

2 cups heavy cream

1/2 + 1 tbsp granulated sugar

5 egg yolks

1/4 cup brown sugar

Directions:

Melt the butter and chocolate together in the microwave.

In a medium bowl, whisk together the cocoa powder, flour, cornstarch, baking soda, and baking powder.

In a large bowl using an electric mixer, beat the eggs, sugar, brown sugar, and vanilla together until smooth.

Add the cooled butter/chocolate and beat until smooth.

While still beating, add half of the flour mixture, then half of the almond milk.

Repeat until everything is added. Stir until just combined

Bake on 350 for 20-25 minutes

Use a melon baller or a teaspoon paring knife to core the cupcakes. This is where the custard is going to go.

Now for the custard. In a medium heavy-bottomed saucepan, bring the vanilla, granulated sugar, and one cup of the cream to a boil. Stir almost continually to avoid a skin forming. After the mixture has boiled, set aside to cool for about 10 minutes.

After the time has gone by, pour the remaining cream into the mixture to help cool it down. Whisk while pouring.

In a medium bowl, whisk the egg yolks to break them apart. While still whisking, pour the cream mixture into the bowl. Whisk until everything is evenly combined.

For the water bath, put a kitchen towel in a roasting pan, and fill it with about an inch of hot water. Pour the custard into ramekins, put the ramekins into the water bath, and put the water bath into the oven. 

Bake on 300 for 30 minutes.

They will be done when the jiggle slightly when shaken.

Take them out of the roasting pan and put them on a rack to cool. 

Assembly:

Using a spoon, scoop some of the cooled custard into the cored cupcakes.

Pinch some of the brown sugar in your fingers and sprinkle it on top of the custard.

There is the blurry picture I warned you about! :(

Using a kitchen torch, caramelize the sugar on top of the custard.

And lastly before the sugar cools, place a raspberry (or other garnish) on top so it sets into the hardened sugar.