Goo Goo Cluster Cupcakes
Satisfy your cupcake craving with a Nashville twist!
Servings: 12 cupakes
Ingredients
- ½ cup (4 ounces) unsalted butter, cut into small pieces
- 3 ounces semisweet chocolate chopped
- 1 ¼ cups plus ½ teaspoon self-rising flour divided
- ¾ cup granulated sugar
- ¼ teaspoon espresso powder
- ¼ teaspoon Kosher salt
- 3 extra-large eggs
- ½ teaspoon pure vanilla extract
- 1 Original Goo Goo Cluster finely chopped
- 2 Original Goo Goo Clusters each cut into 6 pieces for a total of 12 pieces
Instructions
- In a small saucepan, combine the butter and chocolate. Melt over medium-low heat, stirring occasionally, until smooth. Remove from the heat and let cool slightly.
- In a medium bowl, combine 1¼ cups flour, sugar, espresso powder, and salt. Add the chocolate mixture, eggs, and vanilla. Beat at low speed with a hand mixer just until blended.
- In a small bowl, toss together the finely chopped Goo Goo Cluster and the remaining ½ teaspoon of flour; fold into the chocolate mixture. Evenly spoon into the prepared muffin cups. Bake until the top of the cupcakes springs back when lightly touched, about 18 minutes. Remove from the oven and gently run a paring knife around the rims of the muffin cups.
- While the cakes are still warm, make a shallow cut in the tips of each cake and insert 1 piece of the chopped Goo Goo Clusters. Let cool for 15 minutes and serve them handheld while they are still warm or plate them with a generous scoop of a good vanilla ice cream. Enjoy!
Notes
Cupcakes can be stored in an airtight container for up to 2 days.
Nutrition
Calories: 275kcal | Carbohydrates: 33g | Protein: 7g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 62mg | Sodium: 82mg | Potassium: 112mg | Fiber: 1g | Sugar: 21g | Vitamin A: 300IU | Calcium: 27mg | Iron: 1mg
