Divine Figgy Pudding Cupcakes

Prep Time

35 Minutes

Baking Time

10 Minutes

Yields

50 Mini Cupcakes

Prohibition Bakery, home of the Boozy Cupcake, makes a Figgy Pudding Cupcake in honor of London Chocolate Week 2013.

Ingredients

Cake
  • 1/2 cup of water
  • 1/2 cup of butter
  • 1 egg
  • 1/3 cup sour cream
  • 1 1/3 cup flour
  • 1 cup granulated sugar
  • 3/4 TSP baking soda
  • 1/2 TSP salt
  • 1/4 cup fig puree
  • 1/4 cup Divine 70% baking bar (chopped into small chunks)
Filling
  • 1/4 cup fig puree
  • 1/4 cup brandy
Frosting
  • 1/2 cup high ratio shortening (trans fat free, if possible)
  • 1/4 cup brandy
  • 1/8 cup fig puree
  • 1/4 cup finely ground walnuts
  • 1 LB confectioners sugar

Method

1

Fig Puree

1) Put roughly 8 ounces of dried figs into blender or food processor, set on “puree.”
2) While processor is running, slowly add ¼ c of Brandy until fig puree reaches a jam-like consistency.

2

Cake

Preheat oven to 325 degrees Fahrenheit

3

Heat water and butter in a saucepan until butter is melted, taking care not to boil contents.

4

In a mixing bowl, beat sour cream and egg until combined.

5

In another bowl, combine flour, sugar, baking soda, and salt.

6

Add water and butter mixture to mixing bowl gradually.

7

Slowly add dry goods to wet and beat until smooth.

8

Add in chopped chocolate and fig puree.

9

In greased or lined cupcake tins, fill 2/3 way. Bake for 10 minutes and let cool on a cooling rack.

10

Frosting

With paddle attachment, whip together confectioners sugar and shortening until crumbly.

11

Add Brandy and continue to beat until smooth, scraping the bowl occasionally.

12

Add ground walnut and fig and continue beating and scraping until the everything is thoroughly mixed.

13

Assembly

When cupcakes are cool, use a small pastry tip to core out the center.

14

Fill the cupcakes with the fig puree, using a squeeze bottle.

15

Frost the cupcakes to your liking and garnish with shaved chocolate.