When it comes to cupcakes, our Wolfgang NATURALS are the perfect fit.
The individually wrapped half-ounce rounds — when pressed into cups of creamy cake batter — bake to form gooey layers that will pleasantly surprise anyone who takes a bite.
The “better for you” Belgian chocolate, our NATURALS line contains no artificial flavors, no artificial colors, no artificial preservatives (no TBHQ), no emulsifiers (no PGPR) and no high fructose corn syrup or alkalized or “Dutched” cocoa.
The possibilities are limitless with three flavors that complement many combinations of cake and icing.
For this recipe, we used the Belgian Dark Chocolate with Caramel and Sea Salt to form a turtle cupcake with sweet pecan icing and a salty caramel kick.
INGREDIENTS:
- 1 box chocolate cake mix
- 3 eggs, 1/3 cup vegetable oil, 1 1/4 cup water (or whatever your mix calls for)
- 1 package Wolfgang NATURALS Belgian Dark Chocolate with Caramel and Sea Salt (5.3 ounces)
- 1 container coconut pecan icing
- pecan halves (for garnish)
DIRECTIONS:
1) Freeze the Wolfgang NATURALS for two hours. You’ll need them to be cold before baking.
2) Make the cake mix according to the box directions.
3) Place 10 cupcake liners into the pan. Fill each half way with batter.
4) Unwrap the NATURALS and press them gently into the cups of batter so the edges of each piece are covered.
5) Using a small spoon, lightly cover each of the NATURALS with batter so that no dark chocolate is visible.
6) Bake according to box instructions.
7) Remove the cupcakes from the oven and let cool.
8) Once cooled, use a pastry bag (or a plastic zip lock bag with the bottom corner cut off) to ice the cupcakes. Garnish with a pecan on each.
9) Serve at room temperature or microwave for 10 seconds for a super gooey center.
