CREAM-FILLED CHOCOLATE CUPCAKES
These cupcakes will bring back fond memories of sweets Mom used to make.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Time 1h45m
Yield Makes 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Butter two 6-cup (each with a 1-cup capacity) jumbo muffin pans; dust with cocoa powder to coat, tapping out excess. In a medium bowl, whisk together cocoa, flour, baking powder, soda, and salt.
- Using an electric mixer, beat butter and sugar until light. Add eggs one at a time, beating well after each addition. On low speed, add half the flour mixture, followed by sour cream, ending with remaining flour mixture; mix just until incorporated (do not overmix).
- Divide batter among prepared muffin cups. Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes, rotating pans halfway through baking. Cool in pans, 5 minutes; remove cupcakes and cool, right side up, on a wire rack.
- Meanwhile, prepare filling: In a medium bowl, whisk marshmallow creme and butter until smooth. Chill until slightly firm, 15 to 30 minutes. Transfer mixture to a heavy-duty resealable plastic bag, and seal; cut off one corner of the bag to make a 1/8-inch opening.
- Using a small melon baller, scoop out center of each cupcake from the bottom, and reserve (you will use this to plug cupcake after filling). Hollow out each cupcake a bit more, discarding crumbs. Insert tip of plastic bag into each cavity, and squeeze to fill; replace plugs. Using remaining filling in plastic bag, decorate top of cupcakes.
CREAM-FILLED CHOCOLATE BIG TOP CUPCAKE RECIPE - (4.1/5)
Provided by Caryl
Number Of Ingredients 5
Steps:
- Place oven rack in the center of oven and preheat to 350 degrees. Generously spray the insides of the pans with cooking spray. Set the pans aside. Place the cake mix, milk, melted butter, eggs and syrup in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Scrape sides with spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping sides down again if needed. Divide the batter between the molds, about 2 cups in each. Place the insert (which also has been sprayed with cooking spray) inside the bottom mold and make sure the insert overlaps the sides of the mold. Place on a cookie sheet and put in oven. Bake cakes until they spring back when lightly pressed with your finger, about 40 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Unmold, then allow them to cool completely, 30 minutes more. If you have time, wrap with plastic wrap and freeze until firm to make it easier to fill and frost the cake. Then fill the cake, put the top on, and frost. I frosted only the top part to make it look like a cupcake. Cream Filling 2 tsp very hot water 1/4 tsp salt 1 (7 oz) jar marshmallow cream 1/2 cup shortening 1/2 cup powdered sugar 1/2 tsp vanilla Dissolve the salt in the hot water and allow to cool. Whip the marshmallow cream, shortening, powdered sugar, and vanilla until it begins to get fluffy. Add the salty water and whip well. Quick Vanilla Buttercream Icing 3 cups confectioners' sugar 1 cup softened butter 1 teaspoon vanilla extract 1 to 2 tablespoons whipping cream Gel food color, if desired In a standing mixer fitted with a whisk attachment, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes. Add vanilla and cream (and gel food color, if desired). Continue to beat on medium speed for 1 minute more, adding more cream if needed for desired consistency. I used a large star tip to pipe the frosting on the cake.
CHOCOLATE CREAM CUPCAKES
My favorite hockey team the Boston Bruins inspired these cupcakes. Add a love note on top using a little white icing. -Alisa Christensen, Rancho Santa Margarita, California
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 20 cupcakes.
Number Of Ingredients 8
Steps:
- Prepare and bake cake mix according to package directions for cupcakes, using 20 paper-lined muffin cups. Cool completely., Meanwhile, in a small bowl, prepare pudding mix according to package directions. Press plastic wrap onto surface of pudding; refrigerate until cold., Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a small pastry tip. Transfer pudding to bag. Using a wooden or metal skewer, poke a hole through bottom of cupcake liners. Push tip through hole and pipe filling into cupcakes., In a microwave, melt chocolate chips and butter; stir until smooth. Whisk in confectioners' sugar and water. Dip tops of cupcakes into glaze. If desired, pipe designs on cupcakes.
Nutrition Facts : Calories 239 calories, Fat 11g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 210mg sodium, Carbohydrate 35g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.
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 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.
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
I found this recipe online. Here is the link - http://allrecipes.com/Recipe/cream-filled-cupcakes/detail.aspx The recipe for the cake batter and the filling are from that site, the frosting is from a cookbook called Eat Great, Lose Weight from the folks at Prevention magazine. I've made these cupcakes many times, and they are delicious!
Provided by Patti Brown @algonacchick
Categories Cakes
Number Of Ingredients 24
Steps:
- In a mixing bowl, combine the first five ingredients for cake. Make a well in the center of dry ingredients.
- Pour eggs, milk, oil, water and vanilla into well.
- Beat until smooth, about 2 minutes.
- Fill paper-lined muffin cups half full.
- Bake at 375 degrees F for 15-20 minutes or until a toothpick inserted near the center comes out clean.
- Remove from pans to wire racks to cool completely.
- For cream filling: In a mixing bowl, combine butter, shortening, confectioners' sugar, milk, vanilla and salt; beat until fluffy, about 5 minutes.
- Using a melon baller, remove some cake from the top of each cupcake, fill with cream filling, then replace removed cake. An even easier way to fill these: Take a pastry bag fitted with a star tip, plunge it into the top of each cupcake and squeeze filling into each one. Use whichever method you prefer.
- For chocolate frosting: In a food processor or large bowl, combine half of confectioner's sugar, butter, cocoa and vanilla extract
- Process or beat until confectioner's sugar dissolves.
- Add remaining confectioner's sugar and 2 teaspoons milk. Process or beat until just smooth.
- If frosting is too thick, add remaining 1 teaspoon milk.
- Frost cupcakes. This is the best chocolate frosting I've ever tried. Enjoy!
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
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