St. Louis (KSDK) - Who says Valentine's gifts have to be expensive or even store-bought?
Joining us on First @ 4, L'Ecole chef Tony Hedger passed along the perfect last minute gifts you can make at home for the special Valentine in your life.
L'Ecole Culinaire is hosting a Chocolate Dinner on February 16 at The Presentation Room- a five course meal.
Call 314-227-9002 for more information.
Find the recipe for Chocolate Gooey Butter Cake Cupcakes below.
Decadent Chocolate Gooey Butter Cake Cupcakes
Ingredients
• 8 tablespoons (1 stick) butter, melted, plus 8 more tablespoons (1 stick) butter, melted, plus additional butter, for greasing pan
• 1 (18.25-ounce) package chocolate cake mix
• 1 egg, plus 2 eggs
• 1 (8-ounce) package cream cheese, softened
• 3 to 4 tablespoons cocoa powder
• 1 (16-ounce) box powdered sugar
• 1 teaspoon vanilla extract
• 1 cup chopped nuts (optional)
Directions
Preheat oven to 350 degrees F.
Lightly grease a standard cupcake or jumbo cupcake pan.
In a large bowl, combine the cake mix, 1 egg, and 1 stick melted butter, and stir until well blended. This should be more of a paste than cake batter. Using your hand press the mixture into prepared pan and set aside.
In a mixer or by hand mixer, beat the cream cheese until smooth.
Add the other 2 eggs, and the cocoa powder, sift the cocoa powder if clumpy.
Lower the speed of the mixer, and add the powdered sugar. Continue beating until ingredients are well mixed.
Slowly add the remaining 1 stick of melted butter, and the vanilla, continuing to beat the mixture until smooth, stir in nuts if desired.
Spread filling over cake mixture in pan.
Bake for 40 to 50 minutes. Be careful not to overcook the cake; the center should still be a little gooey when finished baking.
Let cake partially cool on a wire rack before cutting into pieces.
When the cupcakes are completely cooled, you can eat them the way they are, or make a peanut butter icing to go on top or just drizzle chocolate on top.
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