CREAM-FILLED DEVIL'S FOOD CUPCAKES
These iconic moist, super chocolatey devil's food cakes filled with yummy cream are well worth the effort! You can even make them a day ahead.
Provided by Food Network Kitchen
Categories dessert
Time 2h5m
Yield 12 cupcakes
Number Of Ingredients 23
Steps:
- For the cupcakes: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line a 12-cup muffin tin with cupcake liners, and lightly coat with cooking spray.
- Whisk together the flour, baking soda, salt and baking powder in a medium bowl; set aside.
- Bring the cocoa powder, milk and 1/2 cup water to a simmer in a small saucepan over medium heat, and whisk until the cocoa dissolves into a smooth, thicker mixture, about 3 minutes. Stir in the vanilla, and set aside until just slightly warm to the touch.
- Beat the butter and sugar on medium-high speed with an electric mixer until combined and fluffy, about 3 minutes. Add the eggs and egg yolks one at a time, beating to incorporate after each addition. Continue to beat while slowly pouring the cocoa mixture into the bowl (be sure to scrape out any cocoa that coats the saucepan) just until incorporated, scraping down the side of the bowl as needed. Reduce the speed to medium, add the flour mixture and beat until just incorporated. Finish stirring by hand to avoid overmixing.
- Divide the batter evenly among the lined muffin cups, and bake until the cupcakes bounce back when gently pressed and a toothpick inserted in the center comes out clean, 18 to 20 minutes. Let them cool in the pan for a few minutes, then transfer to a rack to cool completely. Unwrap each cupcake, and use a small knife to cut out a small "plug" of cake in the middle of each bottom, cutting about halfway through the cupcake.
- For the filling: Beat the marshmallow, confectioners' sugar and butter with an electric mixer in a medium bowl until smooth. Transfer the mixture to a large resealable plastic bag, and snip off one corner. 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.
- For the glaze: Combine the butter, chocolate, honey and salt in a small microwave-safe bowl, cover with plastic wrap and poke a hole in it to vent. Microwave on high (at 100 percent power) for about 1 minute, until the butter and most of the chocolate is melted. Whisk until smooth; let cool, 15 to 20 minutes. Dip the top of each cupcake in the glaze, and let it set up, about 30 minutes.
- For the icing: Put the filled and glazed cupcakes on a rack set over a baking sheet or piece of parchment. Whisk the confectioners' sugar, butter and 2 tablespoons water together in a small bowl. Top each cupcake with a drizzle of icing; let harden, about 10 minutes. Put the finished cupcakes in fresh liners. The cupcakes can be baked, filled, glazed and iced a day ahead and stored in an airtight container at room temperature.
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 Grace W.
Categories Desserts Cakes Holiday Cake Recipes
Time 50m
Yield 36
Number Of Ingredients 16
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.
Nutrition Facts : Calories 195.9 calories, Carbohydrate 26.9 g, Cholesterol 14.4 mg, Fat 9.4 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 2.4 g, Sodium 151.4 mg, Sugar 18.4 g
CREAMY CENTER CUPCAKES
My mother made these cupcakes from scratch when I was growing up, but I simplified the recipe with a cake mix. Sometimes Mom would replace the smooth filling with homemade whipped cream. They are really good with either filling. -Caroline Anderson, Waupaca, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 6
Steps:
- Prepare and bake cake according to package directions for cupcakes, using paper-lined muffin cups. Cool for 10 minutes before removing from pans to wire racks to cool completely., Meanwhile in a large bowl, cream shortening and sugar until light and fluffy. Beat in marshmallow creme and vanilla., Cut a small hole in the corner of a pastry or plastic bag; insert a very small tip. Fill with cream filling. Push the tip through the bottom of paper liner to fill each cupcake. Frost with chocolate frosting.
Nutrition Facts : Calories 363 calories, Fat 19g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 262mg sodium, Carbohydrate 48g carbohydrate (37g sugars, Fiber 1g 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.
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 CUPCAKES WITH CHEESECAKE CENTERS
Make and share this Chocolate Cupcakes With Cheesecake Centers recipe from Food.com.
Provided by Slatts
Categories Dessert
Time 40m
Yield 30 cupcakes
Number Of Ingredients 11
Steps:
- Heat oven to 350º.
- In a large bowl combine flour, 2 cups sugar, cocoa powder, baking soda, and 1 teaspoon salt.
- Add water, oil, vinegar, and vanilla. Beat for two minutes until well combined.
- Pour batter into paper lined muffin cups about 2/3 full.
- Mix together cream cheese, egg, 1/3 cup sugar, and 1/8 teaspoon salt until well combined. Spoon 1 tablespoon of this mixture onto the center of each cupcake.
- Bake for 20 to 25 minutes.
- Cool completely.
Nutrition Facts : Calories 182.2, Fat 8, SaturatedFat 2.3, Cholesterol 14.5, Sodium 199.1, Carbohydrate 26.6, Fiber 1, Sugar 15.9, Protein 2.3
CREAMY CENTER CUPCAKES
'This recipe came from my mother, who made the cake from scratch when I was growing up,' writes Caroline Anderson of Waupaca, Wisconsin. 'Sometimes she'd replace the smooth filling with homemade whipped cream, which was readily available on the farm.'
Provided by Allrecipes Member
Time 45m
Yield 24
Number Of Ingredients 6
Steps:
- Prepare and bake cake according to package directions for cupcakes, using paper-lined muffin cups. Cool for 10 minutes before removing from pans to wire racks to cool completely.
- Meanwhile in a mixing bowl, cream shortening and sugar. Add marshmallow creme and vanilla; mix well. Insert a very small pastry tip into a pastry or plastic bag; fill with cream filling. Insert tip halfway into the center of each cupcake and fill with a small amount. Frost with chocolate frosting.
Nutrition Facts : Calories 325.7 calories, Carbohydrate 45.4 g, Cholesterol 4.3 mg, Fat 16 g, Fiber 0.4 g, Protein 2.1 g, SaturatedFat 4.8 g, Sodium 230.2 mg, Sugar 36.2 g
BASIC CREAM CENTERS
Basic cream centers for candy with flavoring options. Must be chilled several hours before use. Cook time below is actually chill time.
Provided by Leta8076
Categories Candy
Time 8h15m
Yield 2 cups (approx)
Number Of Ingredients 3
Steps:
- Combine fondant with butter (mixes easiest with a pastry cutter).
- Cover and let set several hours or overnight.
- Kneed together until blended.
- Heat whipping cream to boiling point but DO NOT BOIL.
- Add cream to mixture.
- Cool slightly and kneed with hands until smooth.
- If centers are to soft, add more fondant; to stiff, add more butter.
- Flavor as desired using suggestions below added to 1/2 cup basic cream centers.
- Chocolate: 2 Tbl melted molding chocolateCombine and mix well.
- Mint: 1/8 tsp mint oil (pepermint, spearment, or wintergreen) Mix well.
- Peanut Butter:1 cup peanut butter6 long graham crackers, ground fine.
- Mix well.
Nutrition Facts : Calories 509.5, Fat 57, SaturatedFat 36, Cholesterol 162.8, Sodium 338.2, Carbohydrate 0.9, Sugar 0.1, Protein 1.1
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