Chocolate AND custard. Plus a little crunch from the caramelized sugar on top. Can you imagine? It’s not a new idea. If you Google “crème brûlée cupcakes”, you’ll get quite a number of pages in the result. Most, however, use yellow or vanilla batter for the cupcakes. Why did I go chocolate? I was inspired by a photo on Bakers Royale. I won’t prolong the suspense as too much suspense can be painful.
First you bake the crème brûlée and the cupcakes. You can use whatever recipe you like; I used my tried and tested recipes for crème brûlée and chocolate cupcakes. For best results, cool both before assembly. And, to make sure that the crème brûlée is spreadable, do not overbake it — take it out of the oven while the center still wiggles a bit when the ramekin is lightly shaken. »