Creamy Center Cupcakes With Fondant Glaze Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 36 muffin cups with paper liners.
• 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.
• 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.
• 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.

Steps:

• Preheat oven to 350°. Line 16 muffin cups with foil liners., In a large bowl, whisk the first 5 ingredients. In another bowl, whisk water, applesauce, oil, vinegar and vanilla until blended. Add to flour mixture; stir just until moistened. If desired, stir in chocolate chips., Fill prepared muffin cups three-fourths full. Bake 14-16 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks; cool completely., For glaze, in a small saucepan, combine chocolate chips and cream; cook and stir over low heat 3-5 minutes or until smooth. Remove from heat. Cool at room temperature until glaze is slightly thickened, stirring occasionally, about 30 minutes. Dip tops of cupcakes into glaze. If desired, sprinkle with nonpareils.

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.

Steps:

• 1. Prepare and bake cake mix according to package directions for cupcakes, using paper-lined cups. Cool for 10 minutes before removing from pans to wire rack to cool completely.
• 2. Meanwhile in a large mixing bowl, cream shortening and sugar. Add marshmallow creme and vanilla; mix well.
• 3. Insert a very small pastry tip into a pastry or plastic bag; fill bag with cream filling. Insert tip halfway into the center of each cupcake and fill with a small amount.
• 4. Fondant: Place water and corn syrup in a medium saucepan, stir to combine, and bring to a boil over medium heat.
• 5. Remove from heat and whisk in confectioner's sugar, 1 cup at a time, until fondant is completely smooth, creamy white, and lump free. Fondant is ready to use in this liquid form, or you can follow next step to turn into chocolate fondant.
• 6. For chocolate fondant, stir in chopped chocolate. Allow to stand for a few minutes to allow residual heat to melt chocolate. If it isn't melting, or mixture is too thick, place over very low heat and gently stir until melted and smooth. Fondant is ready to use. The temperature might have to be adjusted. If the fondant glaze is too warm, it will be too runny. If is is too cool, a crust will form. Cool it just enough so that it falls from a spoon slowly, but is still liquid. Pour over cupcakes(Rewarm after storing until it reaches desired consistency.)