Best Gooey Brain Cupcakes Recipes

BRAIN CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar for about 2 minutes, until light and fluffy. Add the eggs one at a time, beating after each addition. Beat in the egg white, scraping the sides of the bowl as you go. Add the vanilla and beat on medium-high speed for about 1 minute.
• In a separate medium bowl, whisk the flour, baking powder and salt. Mix the flour mixture and the milk into the egg mixture in three parts¿flour-milk-flour, taking care to scrape down the sides as you go, and incorporating each addition well. Mix until smooth.
• Divide the batter evenly between the muffin cups using an ice-cream scoop--the batter should come about three-quarters of the way up the sides. Bake until a toothpick inserted in the center comes out clean, 15 to 16 minutes.
• Let the cupcakes cool in the pans on a wire rack for 10 to 15 minutes. Then remove from the pan to the rack to cool completely.
• For the filling and decoration: Use a cupcake corer to hollow out the center of the cupcakes, saving the tops; then fill with a couple tablespoons of candy goo. Slice the top off of the plug you removed from the cupcake and place back in the hole to seal in the filling. Use a couple of drops of red food coloring and the smallest amount of yellow and black to color your frosting. Frost the tops of cupcakes with a thin layer of buttercream. Place the remaining buttercream into a pastry bag fitting with a medium round tip. Pipe squiggles around the top of the cupcakes, creating two hemispheres of the brain. Thin the red piping gel with a teaspoon of water and use a spoon to drizzle over top of the brain to get into crevices.
• In the bowl of a stand mixer fitted with the whisk attachment, combine all the ingredients. Whip the mixture on low speed for a while. When the sugar is incorporated, turn the mixer speed up and whip until the buttercream is smooth and looks right to you. If it's too cold, persuade it with a blowtorch if you have one. If it's too wet, add a bit more powdered sugar. If it's too stiff, add a bit more butter. Be sure to scrape the sides of the bowl once or twice to make sure everything is combined.
• Use immediately, or store in an airtight container at room temperature for 24 hours or in the fridge for up to 2 weeks. Rewhip cold buttercream before using it.

UPSIDE-DOWN OOEY GOOEY CHOCOLATE CUPCAKES

Steps:

• Set oven to 350 degrees.
• Grease very well, 12 muffin cups.
• In a small saucepan, combine the 1/4 cup melted butter, brown sugar and 1 Tbsp water; simmer for 1 minute.
• Place 3-4 walnut halves in the bottom of each of prepared muffin cups.
• Evenly divide, and pour the cooked mixture over the walnuts in the muffin cups.
• In a bowl, sift together flour, baking cocoa, baking soda and salt; set aside.
• Cream 1/4 cup butter (or shortening if using).
• Gradually add 3/4 cup sugar, and continue creaming until light and fluffy.
• Beat in egg and vanilla.
• Blend in dry ingredients alternately with the 1/2 cup water (or milk if using), beginning and ending with the dry ingredients.
• Fill the muffin cups 1/2 full with the batter.
• Bake for 20-25 minutes, or until the cupcakes test done.
• Remove from the muffin tins, let cool INVERTED on wire racks.
• In a small saucepan, combine the sweetened condensed milk and the chocolate; cook over very low heat until smooth and thickened, stirring constantly (about 10 minutes).
• Stir in 2 Tbsp butter; keep warm.
• Spread on the sides of cup-cakes.
• ENJOY!