Ho-ho Cupcakes
From krumkake 15 years agoIngredients
- Cake: shopping list
- *If you’re really in a hurry, use a boxed cake mix instead of this homemade one. shopping list
- ½ cup butter shopping list
- 1 cup water shopping list
- ½ cup any cooking oil (I’ve never tried olive oil) shopping list
- 4 tablespoons cocoa shopping list
- 2 eggs, beaten shopping list
- 2 cups sugar shopping list
- 2 cups flour shopping list
- 1 teaspoon baking soda shopping list
- ½ cup sour cream or buttermilk shopping list
- Filling: shopping list
- 1 cup sugar shopping list
- ½ cup half-and-half or whole milk shopping list
- 1 teaspoon vanilla extract shopping list
- 1 cup solid shortening (regular, not the buttery flavored, and you really can’t substitute butter for the shortening…it doesn’t give the same end result) shopping list
- 1 tablespoon water shopping list
- ¼ teaspoon salt shopping list
- 1½ to 2 cups powdered sugar (enough to make filling thick enough) shopping list
- Frosting: shopping list
- 1 cup sugar shopping list
- 6 tablespoons butter shopping list
- 6 tablespoons half-and-half or whole milk shopping list
- 1½ cups milk chocolate chips or semi-sweet chocolate chips, depending on your preference shopping list
How to make it
- For the cake, mix butter, water, oil and cocoa in a medium saucepan.
- Cook until butter is melted, stirring constantly.
- Remove saucepan from heat.
- Add some of the cooked mixture to the beaten eggs to temper the eggs, then stir it into the saucepan mixture.
- Immediately beat in the sugar.
- Mix flour and baking soda together, adding the flour mixture to saucepan alternately with the sour cream, whisking ingredients together well.
- Line muffin tins with cupcake liners, and fill them 2/3 full of cake batter (I THINK it makes about 18 cupcakes, but it’s been several years since I’ve made these, so I’m not absolutely certain about the quantity – have 24 tins ready, just in case I’m off!)
- Bake at 350 degrees for 18 to 24 minutes, until they test done.
- Remove pans from oven and take cupcakes out of tins to cool on wire racks.
- Allow cupcakes to cool completely before filling and frosting.
- While cupcakes are baking and cooling, prepare the filling and frosting.
- For the filling, beat sugar, half-and-half or milk, vanilla, solid shortening, water and salt for 5 minutes…the mixture should be very light and fluffy.
- Beat in enough powdered sugar until the filling is a consistency that is solid enough to hold its shape when scooped onto the cupcake, and won’t run off of it.
- Prepare the frosting by placing the sugar, butter and milk into a medium saucepan and bringing it to a boil; boil for 1 minute.
- Remove pan from heat and stir in the chocolate chips, beating by hand until they are melted and frosting is thick and shiny.
- To assemble, have the same amount of CLEAN cupcake liners available to equal how many cupcakes you baked.
- Remove a cupcake from the cupcake liner it was baked in; cut the muffin in half lengthwise (side-to-side, not top to bottom).
- Place the bottom of the cupcake in a clean cupcake liner.
- Scoop a generous dollop of the filling over the cupcake bottom half.
- Frost the top half of the cupcake and place it on the filling.
- DONE…unless you’re into decorating the tops of your cupcakes, but these really don’t need anything else on them – they are quite rich enough!
The Rating
Reviewed by 6 people-
Another professional treat Krum...Thanks for sharing with us.
ahmed1 in Cairo loved it -
This sounds sooo good. And 80s were not so far away! Great times, good music and obviously, good food!
elgab89 in Toronto loved it -
Looking good as usual. I can't wait to try these out. Im sure I will have a few more cake walks to bake for in my life..this one will be great to take! Thanks Krum.
michellem in Idaho loved it
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