I am looking for a simple substitute for creating a chocolate swirl in a cheesecake cupcake. When using chocolate syrup, the weight of the syrup will make the lower swirl sink to the bottom. The top swirl looks great and seems to work well. Melting chocolate is sometimes a challenge with me and since these are inexpensive cakes, I wanted to keep it simple.
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2/27/11 at 2:39am