Cupcakes!: From the Cake Mix Doctor

It was chef Jean-Georges Vongerichten of New York City who put little chocolate cakes with warm, melting centers on the map. The method he uses is to bake a rich chocolate batter with very little flour at a high heat until the sides of the cake set but the centers are still runny. This method works in a restaurant kitchen, but there is a more practical method for the home cook. This one uses a chocolate cupcake batter with a center of chocolate ganache-that luxurious mixture of semisweet chocolate and hot cream, stirred until smooth, and allowed to cool. The ganache sinks into the batter as the cupcake bakes, creating a creamy molten center. Serve these tout de suite, as the French would say, and have ready to go the dessert plates, forks, sauce, and sugar for sifting. Cupcakes Basic Chocolate Ganache (see below), chilled at least 1 hour (see "the Cupcake Doctor says" below) Cinnamon Crme Anglaise (see below) Vegetable oil spray for misting the pans All-purpose flour for dusting the pans 1 package (18.25 ounces) plain devil's food cake mix 1 cup water 1/2 cup vegetable oil 3 large eggs 1 teaspoon pure vanilla extract 1/2 teaspoon ground cinnamon 1/4 cup confectioners' sugar, for dusting 1. Prepare the Basic Chocolate Ganache, cover it with plastic wrap, and place it in the refrigerator to chill. Prepare the Cinnamon Crme Anglaise, cover it with plastic wrap placed right on the surface, and place it in the refrigerator to chill. 2. Place a rack in the center of the oven and preheat the oven to 400 degrees F. Lightly mist 24 cupcake cups with vegetable oil spray and dust them with flour. Shake out the excess flour. Set the pans aside. 3. Place the cake mix, water, oil, eggs, vanilla, and cinnamon in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and blend 1 1/2 to 2 minutes more, scraping down the sides again if needed. The batter should look well combined and thickened. Spoon or scoop 1/3 cup batter into each prepared cup, filling it three quarters of the way full. (You will get between 22 and 24 cupcakes.) Drop a heaping teaspoonful of ganache onto the top of the batter in each cup. Place the pans in the oven. 4. Bake the cupcakes until the cake bakes up around the ganache, the tops are domed, and the cupcakes spring back when lightly pressed with your finger, 12 to 14 minutes. Remove the pans from the oven and place them on wire racks for 1 minute. Run a dinner knife around the edges of the cupcake cups, lift the cupcakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your fingertips. Place them on dessert plates, sift confectioners' sugar over the top, spoon the crme anglaise in a pool around each cupcake, and serve warm. Store these cupcakes, in a cake saver or under a glass dome, at room temperature for up to

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By Sandra · ★★★★☆ · May 11, 2014
Love the Red Velvet cupcakes recipe. I get rave reviews every time I make them! Instead of the peppermint cream cheese frosting I use just her standard cream cheese frosting and still they ask for more! Just wished there were more pictures, it hardly has any. ...more
By Lucy (Eden Prairie, MN) · ★★★★☆ · April 26, 2014
I'd give this a 5 star rating, except it lacks color photos. Other than that, great recipes and tips. ...more
By Holli (Gallatin, TN) · ★★★★★ · March 16, 2015
U won't believe u r working with mixes. Everything u need to know about making cupcakes. ...more
By Monica (Stow, OH) · ★★★☆☆ · March 24, 2011
Great recipes!
Good photos...
I want to love this cookbook...but I just can't. The layout is inconsistent...I'd love to see a new edition of this cookbook with the photos in color on the same pages as the recipes. It is disjointed and doesn't flow to be read from cover to cover...which is what I en... ...more
By Danielle (Idaho Falls, ID) · ★★★★☆ · June 28, 2011
I bought this book hoping it would help me pump up my cake mixes. It's been helpful. I didn't know if I should buy this one or another one and was torn so I bought both. I use this one more than the other one but I love the pictures in the other book. They should have added better pictures into t... ...more
By Nancy · February 11, 2015
I purchased this book because I had so enjoyed my copies of "The Cake Mix Doctor" and "Chocolate from the Cake Mix Doctor." However, it did not live up to my expectations. I think my main issue is that I'm just not a cupcake baking kind of person. (I do enjoy eating them, however). It was really... ...more
By Lynn (Chesterfield, MO) · ★★★★★ · August 07, 2011
This is a fabulous cookbook for one of the most fun, if not the most fun, desserts ever: the cupcake. Rarely has a recipe failed me, and in the end it has turned me into a pretty dang good cupcake maker (it makes you rather popular, too). I highly recommend this to anyone with a love for cupcakes... ...more
By Samantha (San Francisco, CA) · ★★★★★ · October 16, 2007
Guess I shouldn't give away my baking secrets, but ann's the best. I discovered her on the today show. Her recipies are so simple and they ROCK! No one would know they aren't totally home made! ...more
By Melinda (Payson, UT) · ★★★★★ · November 15, 2008
This book give lots of alternate ways to make cupcakes fun, plus it has some yummy muffins. I just love the pumpkin chocolate chip muffins. So yummy and easy. ...more
By Kiri (Minneapolis, MN) · ★★★☆☆ · October 20, 2008
A good, solid cupcake book. Lots of recipes, both basic and more exotic. Wish there had been photos of every type of cupcake. ...more