Chocolate Custard Stuffed Chocolate Cup Cake

Presented by Chef Tim Groody, Fork! Restaurant
Yield:  12 Servings

Cup Cake

1 ½ cup flour

1 ½ cup sugar

¾ cup cocoa

2 tsp baking powder

1 tsp baking soda

½ cup softened butter

1 cup milk

1 tsp vanilla

2 eggs

4 egg yolks

Preheat oven to 350*.

In a mixer place dry ingredients and butter.

Mix 2 minutes.

Add milk, vanilla & eggs.

Mix 2 minute on low.

Scrape bowl.

Add egg whites & mix on medium for 2 min.

Pour into greased muffin tins.

Bake for 10 minutes.

Rotate and cook 10 minutes more until toothpick inserted comes out clean.

Cool out of tin on a wire rack.


2/3 cup sugar

1/4 cup cocoa

3 tablespoons cornstarch

1/4 teaspoon salt

2-1/4 cups milk

2 tablespoons butter or margarine

1 teaspoon vanilla extract

Stir together sugar, cocoa, cornstarch and salt in medium saucepan; gradually stir in milk. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute. Remove from heat; stir in butter and vanilla. Cool in bowl over ice bath stirring frequently to avoid a skin from forming.  Place in piping bag.  Reserve in refrigerator.  Can be done several days in advance.


Press your finger into the bottom of the cup cake & make a hole for the custard.  Pipe custard in the cup cake.

To Plate

Put a large dollop of custard on the plate.  With a spoon smear custard while pushing away 2”.  Place cupcake on top.  Serve with whipped cream or ice cream.  Enjoy!!!!!