Deep Fried Cupcakes

Total Time: 45 mins Cook Time: 45 mins

Ingredients

• 1/2 cup butter, room temperature
• 1 1/4 cups sugar
• 2 large eggs, room temperature
• 3/4 cup flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsweetened cocoa powder
• 1/2 cup milk
• 1 teaspoon vanilla
• 3 1/2 ounces dark chocolate, broken into small pieces
• 1/3 cup heavy cream
• 2 eggs
• 1 1/3 cups milk
• 4 tablespoons sugar
• 2 1/2 cups flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder

Recipe

• 1 for cupcakes:.
• 2 beat butter until softened.
• 3 add sugar and beat until light and fluffy, about 3 minutes.
• 4 add eggs, one at a time, beating until well combined.
• 5 measure the flour, baking powder, baking soda, salt, and cocoa powder
• 6 into a small sized bowl and whisk to combine.
• 7 measure out the milk and vanilla and stir to combine.
• 8 add about a third of the dry ingredients to the butter/sugar and beat to combine.
• 9 add about a half of the milk/vanilla and beat to combine. continue adding, alternating between dry and wet and finishing with the dry.
• 10 scoop batter into cupcake cups about 1/2 full.
• 11 bake at 350 f for 10-15 minutes or until a toothpick comes out clean.
• 12 for ganache:.
• 13 place the chocolate in a small glass bowl.
• 14 heat the cream in a small saucepan until it just starts to boil.
• 15 pour the cream over the chocolate and stir until all the chocolate is melted and integrated with the cream.
• 16 while it is still warm, spread a thin layer of it over the cupcakes. it will harden when it cools.
• 17 for batter:.
• 18 beat egg and milk.
• 19 mix all other ingredients in a separate bowl and slowly add to the egg mixture, beating until smooth.
• 20 set aside for dunking. i do not recommend keeping this mixture in the refrigerator at all. i made some in advance and stuck it in the fridge and the texture changed. it became much thicker and not as easy to use for dunking.
• 21 for frying:.
• 22 remove the cupcake wrapper. you do not want charred paper.
• 23 dunk your cupcake in the funnel cake batter, making sure to cover all sides completely.
• 24 follow the instructions on your fryer (you could also fry in a pot. it works, but it's much more messy.). i used peanut oil, but any vegetable oil will do.
• 25 fry until all sides are golden brown (about 3 minutes).
• 26 remove from the fryer and dust with powdered sugar.