Deep Fried Cupcakes

1. 1

   For cupcakes:.

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   Beat butter until softened.

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   Add sugar and beat until light and fluffy, about 3 minutes.

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   Add eggs, one at a time, beating until well combined.

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   Measure the flour, baking powder, baking soda, salt, and cocoa powder

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   into a small sized bowl and whisk to combine.

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   Measure out the milk and vanilla and stir to combine.

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   Add about a third of the dry ingredients to the butter/sugar and beat to combine.

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   Add about a half of the milk/vanilla and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.

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    Scoop batter into cupcake cups about 1/2 full.

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    Bake at 350 F for 10-15 minutes or until a toothpick comes out clean.

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    For Ganache:.

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    Place the chocolate in a small glass bowl.

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    Heat the cream in a small saucepan until it just starts to boil.

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    Pour the cream over the chocolate and stir until all the chocolate is melted and integrated with the cream.

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    While it is still warm, spread a thin layer of it over the cupcakes. It will harden when it cools.

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    For batter:.

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    Beat egg and milk.

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    Mix all other ingredients in a separate bowl and slowly add to the egg mixture, beating until smooth.

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    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.

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    For frying:.

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    Remove the cupcake wrapper. You do not want charred paper.

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    Dunk your cupcake in the funnel cake batter, making sure to cover all sides completely.

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    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.

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    Fry until all sides are golden brown (about 3 minutes).

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    Remove from the fryer and dust with powdered sugar.

* Per serving · 4 servings · Values may vary.