CREAM FILLED CHOCOLATE CUPCAKES
A great 'surprise' in the middle of these delicious treats. Makes a great classroom treat for your birthday child, especially for the kids that LOVE the frosting and usually just lick it off the top. Use food coloring for various holidays for an even bigger surprise.
Provided by Dr. Brenda
Categories Desserts Cakes Holiday Cake Recipes
Time 1h30m
Yield 24
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins.
- Sift flour, 2 cups white sugar, cocoa powder, baking powder, and salt together in a large bowl. Beat vegetable oil, buttermilk, eggs, and 1 teaspoon vanilla extract into the flour mixture using an electric hand mixer on medium until smooth, about 3 minutes.
- Stir baking soda and hot water together in a small bowl; mix into batter. Pour batter into muffin cups to 2/3 full.
- Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
- Beat shortening, 1/2 cup white sugar, milk, 1 tablespoon water, 1 teaspoon vanilla extract, and salt together in a bowl using an electric hand mixer until smooth, 5 to 7 minutes. Add confectioners' sugar; beat until fully incorporated, 3 to 5 minutes.
- Insert frosting into cupcakes using a pastry tube fitted with a rosette tip. Frost the tops of cupcakes with remaining frosting.
Nutrition Facts : Calories 284.4 calories, Carbohydrate 34.8 g, Cholesterol 16.2 mg, Fat 15.6 g, Fiber 0.7 g, Protein 2.6 g, SaturatedFat 3.2 g, Sodium 192.5 mg, Sugar 24.2 g
CREAM-FILLED CHOCOLATE CUPCAKES
Folks who enjoy home-made chocolate cupcakes are even more impressed when they bite into these treats and find a fluffy cream filling. These are great in a lunch box or on a buffet table.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3 dozen.
Number Of Ingredients 18
Steps:
- In a large bowl, beat sugar, milk, oil, water, eggs and vanilla until well blended. Combine flour, cocoa, baking soda and salt; gradually beat into egg mixture until blended. , Fill paper-lined muffin cups halfway. Bake at 375° until a toothpick inserted in the center comes out clean, 15-20 minutes. Remove from pans to wire racks to cool completely. , In a small bowl, beat butter, shortening, confectioners' sugar, milk, vanilla and salt until fluffy, about 5 minutes. Insert a very small tip into a pastry bag; fill with cream filling. Push tip through bottom of paper liner to fill each cupcake. Frost cupcakes.
Nutrition Facts : Calories 195 calories, Fat 9g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 160mg sodium, Carbohydrate 27g carbohydrate (18g sugars, Fiber 0 fiber), Protein 2g protein.
HEAVENLY CREME FILLED CUPCAKES
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h
Yield 18 cupcakes
Number Of Ingredients 21
Steps:
- For the cupcakes: Preheat the oven to 350 degrees. Thoroughly spray 18 muffin cups with baking spray.
- To make the cake batter, combine the flour, granulated sugar and salt. Set aside.
- In a separate container, combine the buttermilk, baking soda, vanilla and eggs. Stir to combine and set aside.
- In a saucepan, melt the butter over medium heat. Add the cocoa powder and stir to combine. Add the boiling water, allow to bubble for a few seconds and then turn off the heat.
- Pour the chocolate mixture over the flour mixture. Stir a few times to cool the chocolate. Pour the buttermilk mixture over the top and stir to combine.
- Fill muffin cups just over half full (do not overfill!). Bake for 13 to 15 minutes. Allow to cool for 5 minutes in the pan, and then remove the cupcakes and allow to cool completely on a baking rack.
- For the ganache: To make the ganache, heat the cream and corn syrup over medium heat. Chop the chocolate and add to a bowl. Add the vanilla to the cream mixture, and then pour the cream mixture over the top of the chopped chocolate. Whisk together until melted, smooth and glossy. Allow to cool slightly.
- For the creme filling: Whip together the butter and shortening until light and fluffy.
- Sift together the powdered sugar and salt and add it to the butter mixture in batches. Add the milk, then the vanilla, beating the whole time. Scrape the sides of the bowl, and beat until very light and fluffy. Put the filling into a pastry bag fitted with a medium tip.
- When the cupcakes are totally cool, insert the tip of the pastry bag into the bottom of the cupcake and fill with creme filling. When cupcakes are filled, spoon ganache so that it completely coats each cupcake OR dip to coat.
- Let them set before serving.
CHOCOLATE CREAM-FILLED CUPCAKES WITH FUDGE ICING
This cupcake is an old favorite. It reminds me of the filled cupcakes my mom would buy at the store. I created it when I was 15 for the drama club and color guard bake sales. They were an instant hit and always sold out.
Provided by sphinxriddle
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 1h10m
Yield 30
Number Of Ingredients 24
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Coat 30 cupcake cups with butter and flour.
- Mix flour, sugar, cocoa, baking soda, baking powder, and salt together in a large bowl. Beat milk, oil, eggs, and vanilla extract together in another large bowl; slowly add dry ingredients and mix well.
- Spoon batter into the prepared muffin cups, filling each about 1/2 full.
- Bake in the preheated oven until tops spring back when lightly pressed, 15 to 17 minutes. Take cupcakes out of tins and let cool completely, 10 to 15 minutes.
- Meanwhile, combine confectioners' sugar, butter, shortening, milk, vanilla extract, and salt for filling together in a bowl; beat until well whipped. Reserve about 1 1/2 cups of filling mixture for decorating cupcakes. Add marshmallow creme to the rest of the filling. Fill a pastry bag fitted with a long, thin tip with the marshmallow mixture. Pipe into cooled cupcakes; let cream settle.
- Mix confectioners' sugar, cocoa, butter, evaporated milk, and vanilla extract together for icing in a bowl until creamy. Mix in chocolate chips and corn syrup. Transfer to a microwave-safe bowl and microwave mixture on high for 30 seconds. Stir and repeat process until smooth.
- Dip the tops of the cupcakes into the fudge icing and set aside to dry.
- While icing is drying, place reserved filling for decorating into another pastry bag fitted with a writing tip. Decorate cupcakes as desired.
Nutrition Facts : Calories 336.5 calories, Carbohydrate 49.6 g, Cholesterol 24.8 mg, Fat 15 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 4.9 g, Sodium 161.1 mg, Sugar 36.7 g
CREAM FILLED CUPCAKES
Delicious and simple to make, a creamy filling is piped into chocolate cupcakes with a pastry bag. Frost with your favorite chocolate frosting.
Provided by CHEF GRPA
Categories Dessert
Time 35m
Yield 36 Cupcakes
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 375*F. Line 36 muffin cups with paper liners.
- 2. In a large bowl, mix together the flour, sugar, cocoa, baking soda and 1 teaspoon salt. Make a well in the center and pour in the eggs, 1 cup milk, water, oil and 1 teaspoon vanilla. Mix well. Fill each muffin cup half-full of batter.
- 3. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
- 4. Make filling: In a large bowl, beat butter and shortening together until smooth. Blend in confectioners' sugar and pinch of salt. Gradually beat in 3 tablespoons milk and 1 teaspoon vanilla. beat until light and fluffy. Fill a pastry bag with a small tip. Push tip through bottom of paper liner to fill each cupcake.
- My Notes: Here is the EASIEST tip for filling the cupcakes. Take an APPLE CORER and use that to pull a cylindrical plug of cake out of each cupcake (once they've cooled). Save the plugs on the side while you pipe filling into each hole you've created. "Plug" up each hole using the plugs/caps you had removed with the apple corer. Simple and fast!
- I'd use a different recipe for that part next time. The cream filling was great, so I wound up using a double batch of filling for one batch of cupcakes. I didn't like the idea of pushing it in from the bottom (sounded way too messy for me). So I used a knife and cut a cone shape out of the top, spooned the filling in, and replaced the top. (Just be sure to wait until the cupcakes have cooled, or the cream filling just melts!) Then I frosted them using the great chocolate frosting recipe mentioned, and you can't tell they're anything but chocolate cupcakes until you bite into them.
- All you need is a pastry bag and tip. Each cupcake takes about 10 seconds to fill. I made my cupcakes in the pan without wrappers, filled them after they were cool, then arranged a dozen or so to a platter and drizzled them with chocolate ganache. They looked surprisingly elegant for cupcakes. Everyone loved them and ate seconds and thirds. I can't wait to try the same cupcake recipe with different fillings. UPDATE: I have made these cupcakes dozens of times since my first review because they are always requested. I like to ice them with Satiny Chocolate Glaze. I have also filled them with chocolate cream cheese frosting, nutella, and whipped peanut butter frosting. I like to fill them from the top and then spoon the glaze on. After the glaze is set, I pipe a small flower in the center of each cupcake with whatever filling I used.
Nutrition Facts : Calories 195.9, Fat 9.5, SaturatedFat 2.3, Cholesterol 14.8, Sodium 158.8, Carbohydrate 26.6, Fiber 0.6, Sugar 17.7, Protein 1.9
CREAM-FILLED CUPCAKES
These moist chocolate cupcakes have a fun filling and shiny chocolate frosting that make them different from any other. They always disappear in a flash! -Kathy Kittell, Lenexa, Kansas
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- Prepare and bake cake batter according to package directions, using 24 paper-lined muffin cups. Cool for 5 minutes before removing from pans to wire racks to cool completely., For filling, in a small bowl, combine water and salt until salt is dissolved. Cool. In a small bowl, beat the marshmallow creme, shortening, confectioners' sugar and vanilla until light and fluffy; beat in the salt mixture., Cut a small hole in the corner of a pastry bag; insert round pastry tip. Fill the bag with cream filling. Push tip through the top of each cupcake to fill center. , Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature or until ganache reaches a dipping consistency., Dip cupcake tops in ganache; chill for 20 minutes or until set. Store in the refrigerator.
Nutrition Facts : Calories 262 calories, Fat 15g fat (5g saturated fat), Cholesterol 32mg cholesterol, Sodium 223mg sodium, Carbohydrate 29g carbohydrate (20g sugars, Fiber 1g fiber), Protein 2g protein.
CREAM-FILLED BLACKOUT CUPCAKES
Rich chocolate cupcakes are filled with a light chocolate cream and topped with a dense and fudgy frosting. These are a breeze to make but you'll think that they came from a fancy cupcake bakery.
Provided by Dan Langan
Categories dessert
Time 1h30m
Yield 12 cupcakes
Number Of Ingredients 19
Steps:
- For the chocolate cupcakes: Preheat your oven to 350 degrees F and line a 12-cup standard muffin tin with 12 cupcake liners.
- In the bowl of your stand mixer fitted with the paddle attachment, add the flour, sugar, cocoa, baking powder and salt and mix on low for 30 seconds to combine. Add the oil, melted butter, water, beaten egg and vanilla and mix on low to combine. Scrape the bowl and beater with a rubber spatula and then mix on medium speed for 30 seconds.
- Scrape and fold the batter a few times. Divide the batter into the 12 liners and tap the pan on the counter a few times to release any air bubbles. Bake until a toothpick inserted into the cupcakes comes out with moist crumbs, 22 to 24 minutes. Cool in the pan for 5 minutes before removing to a cooling rack to cool completely.
- Before frosting the cupcakes, cover them lightly with plastic wrap and chill them for 1 hour to make handling easier.
- For the fudge frosting and filling: In the bowl of your stand mixer fitted with the paddle attachment, cream the butter on medium-high until very smooth and shiny, 1 to 2 minutes.
- Add the cocoa, sugar, condensed milk, vanilla and salt and blend on low until smooth. With the mixer still on low, add in 1 tablespoon of steaming hot water. Scrape the bowl, then raise the mixer to high speed and beat for 1 minute. Turn the mixer to low and mix for 1 to 2 minutes to smooth out the frosting and reduce air bubbles.
- Transfer 1/3 cup of the fudge frosting to a small bowl and stir in the marshmallow creme.
- Use a paring knife or apple corer to remove a 1-inch wide "plug" of cake in the middle of the bottom of each cupcake, cutting about halfway through.
- Place the cream filling into a small resealable plastic bag and snip off the tip. Pipe the filling into the holes cut out of the cupcakes; use the plugs or scraps of the cake you removed to plug the holes back up.
- Frost the filled cupcakes with the remaining frosting and top with mini chocolate chips if desired. Store in an airtight container for up to 3 days.
CHOCOLATE-MARSHMALLOW CREAM-FILLED CUPCAKES
Delicious creamy marshmallow-filled chocolate cupcakes. Fun to make, and so tasty to eat!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 24
Number Of Ingredients 6
Steps:
- Heat oven to 375°F (350°F for dark or nonstick pans). Make and bake cake mix as directed on box for 24 cupcakes. Cool 10 minutes; remove from pan to cooling racks. Cool completely, about 30 minutes.
- Using melon baller or spoon, scoop out center of each cupcake, about 1 inch deep.
- In small bowl, mix 3/4 cup fluffy white frosting and marshmallow creme. Spoon frosting into corner of resealable heavy-duty food-storage plastic bag. Cut about 3/8 inch off corner of bag. Gently squeeze about 1 tablespoon frosting into center of each cupcake for filling.
- In small bowl, mix Topping ingredients; spread over cupcakes. Store loosely covered.
Nutrition Facts : Calories 260, Carbohydrate 37 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cupcake, Sodium 220 mg, Sugar 2 g, TransFat 1 1/2 g
CHOCOLATE FUDGE CUPCAKES
These bright and fun cupcakes are perfect for kids' parties
Provided by Sarah Cook
Categories Afternoon tea, Treat
Time 1h
Yield Makes 12
Number Of Ingredients 10
Steps:
- Heat oven to 160C/140C fan/gas 3 and line a 12-hole muffin tin with cases. Gently melt the butter, chocolate, sugar and 100ml hot water together in a large saucepan, stirring occasionally, then set aside to cool a little while you weigh the other ingredients.
- Stir the eggs and vanilla into the chocolate mixture. Put the flour into a large mixing bowl, then stir in the chocolate mixture until smooth. Spoon into cases until just over three-quarters full (you may have a little mixture leftover), then set aside for 5 mins before putting on a low shelf in the oven and baking for 20-22 mins. Leave to cool.
- For the icing, melt the chocolate in a heatproof bowl over a pan of barely simmering water. Once melted, turn off the heat, stir in the double cream and sift in the icing sugar. When spreadable, top each cake with some and decorate with your favourite sprinkles and sweets.
Nutrition Facts : Calories 509 calories, Fat 29 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 40 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.54 milligram of sodium
CHOCOLATE CUPCAKES WITH CREAM FILLING
Here is a homemade take on the Hostess Cupcake, the sweet, well-preserved treat that was lost, for a while, to the wilds of bankruptcy. They take a little time to make, but are well worth it. (Don't skimp on the Marshmallow Fluff!) Wrapping the finished items individually in cellophane allow eaters to experience the twinkly crinkle of childhood afternoons spent carefully removing the chocolate frosting from the cupcake's top. But these are decidedly not the original. Whatever you do, make sure they're stored in something airtight. They will dry out quickly.
Provided by Jennifer Steinhauer
Categories dessert
Time 1h
Yield 1 dozen.
Number Of Ingredients 16
Steps:
- For the cakes: Heat oven to 350 degrees. Coat the interior of a 12-cup muffin pan with nonstick spray.
- In a medium bowl, sift together the cake flour, cocoa, baking powder, baking soda and salt. Using a mixer, beat the egg yolks with the oil, .5 cup of the sugar and 2 tablespoons water. With the mixer at low speed, add the cake flour mixture and beat until smooth; set aside.
- In a clean bowl, beat the egg whites until soft peaks form. Add the remaining 2 tablespoons sugar and beat until stiff and glossy. Mix .25 of the whites into the batter, then fold in the remaining whites until no streaks remain. Divide the batter among the muffin cups, filling them halfway. Bake until risen and lightly firm, about 15 minutes. Allow to cool for 5 minutes, then turn out onto a rack to cool completely.
- For the filling: Using a mixer, beat together the butter, confectioners' sugar and Marshmallow Fluff. Add cream and beat just until smooth. Fit a pastry bag with a round .25-inch tip, and fill bag with all but .25 cup of the filling. (Put the extra .25 cup in a pastry bag fitted with a .125-inch round tip, or in a small Ziplock bag, and reserve.) Plunge the tip into the side of a cupcake, filling just until you feel the cupcake swell. Repeat with remaining cupcakes.
- For the frosting: Heat the cream just until bubbles begin to form on the edges of the pan, add the chocolate and remove from heat. Stir until melted and smooth. Add the butter, stirring to combine. Dip the top of a cupcake into the frosting, flip and set aside. Repeat with remaining cupcakes. Allow frosting to set, about 20 minutes.
- With the small pastry bag of filling, or snipping a tiny corner off the Ziplock bag, pipe a tiny squiggle across the top of each cupcake. Place in an airtight container until serving.
Nutrition Facts : @context http, Calories 410, UnsaturatedFat 18 grams, Carbohydrate 41 grams, Fat 28 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 9 grams, Sodium 86 milligrams, Sugar 32 grams, TransFat 0 grams
DREAMY CREAM-FILLED CUPCAKES
A pocket of frosting inside chocolate cupcakes makes an indulgent and delicious surprise.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 24
Number Of Ingredients 4
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Make and bake cake mix as directed on box for 24 cupcakes. Cool 10 minutes; remove from pan to cooling racks. Cool completely, about 30 minutes.
- Spoon frosting into corner of resealable heavy-duty food-storage plastic bag. Cut about 1/4 inch off corner of bag. Gently push cut corner of bag into center of cupcake. Squeeze about 2 teaspoons frosting into center of each cupcake for filling, being careful not to split cupcake. Frost tops of cupcakes with remaining frosting.
- Sprinkle chocolate chips on top of each cupcake. Store loosely covered.
Nutrition Facts : Calories 230, Carbohydrate 30 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cupcake, Sodium 180 mg, Sugar 22 g, TransFat 1 1/2 g
CHOCOLATE FUDGE FROSTING
Chocolate frosting. Makes about enough to frost 12 cupcakes. Would need to double (or more) to frost a cake. I used creme de cacao for the liqueur and milk instead of coffee. It was good with milk, next time I will try coffee.
Provided by SweetChef
Categories Dessert
Time 4m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 6
Steps:
- In food processor fitter with metal blade, process all ingredients until smooth, scrape sides as necessary.
- Spread frosting on cooled cupcakes.
Nutrition Facts : Calories 138.6, Fat 8.4, SaturatedFat 5.3, Cholesterol 20.3, Sodium 15.4, Carbohydrate 18.1, Fiber 1.8, Sugar 14.8, Protein 1.1
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